Alpine Bio, formerly known as Nobell Foods, has revealed a corporate rebranding and has announced a newly issued patent.
Nobell Foods creates cheeses from plant-derived casein proteins but has shifted its corporate identity to better reflect its broader biomanufacturing ambitions.
In a statement posted yesterday (17 April 2024), the company said: “Today marks a significant milestone in our journey as our platform is more robust than it has ever been, and we have laid the groundwork for aggressive expansion into other proteins. Going forward, Nobell Foods will transition into a division of Alpine Bio – which will spearhead the cultivation of our proprietary plant-grown casein production and drive the expansion of our ingredients pipeline.”
The rebranding to Alpine Bio aligns with the company’s vision to enhance its biotech capabilities in producing various plant-based proteins. Nobell Foods will continue to operate as a division of Alpine Bio.
Magi Richani, Alpine Bio founder and CEO, said: “Today we celebrate the breakthroughs our company has made over the last few years to reimagine the future of food in a way that positively impacts the climate, agriculture and our food system at large. This milestone not only reflects our strides in science-backed technology but also brings us closer to delivering a sustainable and delicious product to market.”
Additionally, Alpine Bio has announced its tenth patent, focused on dairy food compositions containing plant-expressed recombinant casein proteins. The patent showcases Alpine Bio's advancements in replicating the production of traditional animal-based dairy products in a plant system and strengthens its IP portfolio.
The United States Patent and Trademark Office (USPTO) issued US Patent No. 11,952,606 on 9 April 2024, protecting Alpine Bio's milk protein production technology. This proprietary technology enables consistent production of milk proteins in plants, which Alpine Bio says ‘greatly outperforms’ first-generation expression of casein and makes the resulting animal-free products more cost-competitive against traditional dairy products.
