Vivici is entering the food market by producing high-quality, sustainable protein through precision fermentation. Founded in 2023, Vivici has already made significant progress. The next step is to convince as many customers as possible. ‘The food business is a business based on trust.’

Vivici was launched in 2023 as a spin-off from a strategic collaboration between DSM (now DSM-Firmenich) and the New Zealand dairy cooperative Fonterra. Both parties already had extensive knowledge of and had conducted significant research into the precision fermentation process, and this start-up was given the opportunity to realise its potential for the food industry. Stephan van Sint Fiet, a biotechnologist with a PhD who gained extensive experience in R&D and commercial roles at various ingredient companies, was approached to establish Vivici as its first employee. ‘I even assembled the IKEA tables here myself.’ Now, the team has grown to 20 people, all of whom have a lot of experience in the food industry. ‘We’ve already made most of the mistakes elsewhere, so we don’t have to make them again at Vivici’, says Van Sint Fiet.