VIVICI lifts precision fermentation output 30% with Enduro Genetics platform integration

VIVICI has reported a 30% increase in production titers and yields after integrating Enduro Genetics’ Enduro Sense into its precision-fermentation platform, adding further momentum to a series of recent moves aimed at scaling its animal-free dairy protein business.

• VIVICI integrated Enduro Genetics’ Enduro Sense into its existing Vivitein BLG production strain and reported a 30% increase in titers and yields within five months.
• The companies said the improvement was achieved within the existing process setup and using the same amount of feedstock, without changing equipment or bioprocess inputs.
• The announcement followed a period of expansion for VIVICI, including a US ingredient launch, new manufacturing partnerships, and involvement in a proposed large-scale fermentation hub.

The announcement, made by Copenhagen-based Enduro Genetics yesterday (14 April), centered on a collaboration in which the company applied its Enduro Sense genetic performance enhancement to VIVICI’s existing Vivitein BLG production strain. According to the companies, the work moved from tech transfer to full bioreactor validation in five months.

That timeline, together with the reported gain in titers and yields, pointed to a partnership focused less on redesigning the production process and more on improving what was already in place. The companies said the uplift came within the existing setup and with the same amount of feedstock, a detail that underscored the potential for productivity gains without additional capital investment.

For VIVICI, the result built on a period of steady commercial and technical progress. In February 2026, the company introduced its precision-fermented lactoferrin ingredient, Vivitein LF, in the US market, securing self-affirmed GRAS status and expanding its portfolio beyond its flagship beta-lactoglobulin offering. The launch marked a step toward making one of dairy’s most valuable bioactive proteins more widely accessible through fermentation rather than traditional extraction from milk.

At the same time, the company has been extending its manufacturing footprint. A previously announced partnership with Liberation Labs will see Vivitein BLG produced at a new 600,000-liter precision fermentation facility in Richmond, Indiana, once it becomes operational in 2026. The agreement was designed to strengthen supply for US customers and support commercial-scale output.

Alongside these developments, VIVICI has also been involved in plans to expand fermentation capacity internationally. In October 2025, the Abu Dhabi Investment Office confirmed a collaboration with VIVICI and The EVERY Company to explore a 4-million-liter fermentation facility in the UAE, part of a broader effort to establish a regional hub for alternative protein production.

Against that backdrop, improving strain-level productivity takes on added importance. Marcel Wubbolts, CTO at VIVICI, said the integration of Enduro Sense aligned with the company’s focus on cost and performance. “At VIVICI, we focus on developing and producing high-quality dairy proteins at a competitive cost. Enduro Sense allows an immediate step-change improvement in performance and by providing enhanced strain stability through the duration of the bioprocess it positions us to pursue even deeper cost optimization through draw-and-fill and continuous fermentation. Importantly, it builds on our established strain-engineering and process optimization efforts.”

His comments pointed to the role of strain stability in unlocking more advanced processing approaches, including continuous fermentation, which remains a key area of interest for companies seeking to improve efficiency at scale.

Enduro Genetics described the collaboration as a demonstration of how its platform could deliver gains even in already optimized systems. Christian Munch, CEO of Enduro Genetics, said VIVICI’s production strain had already been performing strongly before the integration.

“The team at VIVICI is bold, visionary, and committed to accelerating the commercialization and cost-competitive production of high-quality precision-fermented dairy proteins. The Vivitein BLG production strain was already among the best of its kind in the industry, so we felt genuinely humbled to be invited to help strengthen it further. This collaboration truly demonstrates how Enduro Sense can unlock additional performance when paired with a leading fermentation platform,” added Christian Munch, CEO, Enduro Genetics.

Enduro Genetics described Enduro Sense as a genetic technology designed to address a common inefficiency in microbial production systems. In conventional fermentation, cells are genetically identical but do not perform equally, with only a small proportion acting as high producers while the rest contribute less to overall output.

The company said its approach selectively enables the highest-producing cell variants to thrive and expand, allowing them to dominate the culture over time. By reducing the presence of low-performing cells, the platform is intended to stabilize productivity and increase yields without requiring changes to equipment or process inputs.

That proposition aligns with a broader challenge facing precision fermentation companies as they move toward commercial scale. While strain development has advanced rapidly, maintaining consistent performance across large-scale bioprocesses remains a central concern, particularly as companies seek to improve cost competitiveness.

Enduro Genetics, which focuses on microbial productivity, said its technology is designed to boost yields, reduce waste, and support scalable production across sectors including alternative proteins, biochemicals, and pharmaceuticals.

For VIVICI, the latest results reinforced its efforts to translate precision fermentation into commercially viable dairy ingredients. Founded in 2023, the company has combined ingredient development with partnerships across manufacturing and infrastructure to accelerate scale-up.

The integration of Enduro Sense suggested that the next phase of progress may depend not only on building new facilities and expanding product portfolios, but also on extracting more value from existing production systems.

With a 30% increase achieved within its current setup, the collaboration highlighted how incremental improvements at the strain level can contribute to the wider goal of making precision-fermented proteins competitive in global food markets.