What if the key to transforming the global protein system lies in technology we've had for decades?

Stephan van Sint Fiet, CEO of Vivici, reveals how industrial biotech is stepping off the lab bench and onto supermarket shelves — using precision fermentation to create dairy proteins ready for scale.

In this episode, we unpack Vivici’s strategic focus on high-value proteins like beta-lactoglobulin, their approach to reaching cost parity, and why trust, transparency, and taste are critical for mainstream adoption.

Learn how a tried-and-tested biotech playbook is helping rewrite the rules of sustainable food production.

Tune in to hear how decades-old biotech is poised to reshape the way the world consumes protein.

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…to listen to the latest episodes!

1:06 — Why biotech drew Stephan in

2:47 — The protein demand crisis

7:01 — Why Vivici chose dairy

9:14 — Tackling the scale-up challenge

14:01 — The power of beta-lactoglobulin