Alpine Bio, the biotech startup known for engineering soybeans to produce casein proteins, is making waves with two major innovations in plant-based nutrition. At the recent MISTA growth hack event in San Francisco, the company demonstrated a high-protein soymilk featuring its highly soluble soy protein isolate (FSPI) and highlighted its progress in producing lactoferrin with exceptional iron content.
Founded in 2016 by Magi Richani, Alpine Bio has expanded beyond casein production to develop recombinant proteins in soybeans, including lactoferrin—a bioactive iron-binding protein typically found in mammalian milk. Unlike traditional bovine lactoferrin, which averages around 20% iron saturation, Alpine Bio’s soybean-derived lactoferrin achieves roughly 70%, offering 3.5 times more iron. Richani noted that the company can also produce an iron-depleted version with antimicrobial activity comparable to bovine sources, making it versatile for both nutritional and functional applications. While the purified form remains costly, Richani emphasized opportunities to integrate lactoferrin directly into soymilks and other functional foods, potentially reducing costs significantly. Alpine Bio plans to pursue GRAS (Generally Recognized as Safe) approval for regulatory compliance.
Separately, the company unveiled a fractionated soy protein isolate extracted from non-GMO soybeans that exhibits whey-like characteristics. Highly soluble, neutral in flavor, and heat-stable, the FSPI can be incorporated into beverages and other formulations without gums, starches, or stabilizers. Richani described the product as a “happy accident” stemming from efforts to improve plant protein functionality during casein extraction. The protein isolate retains high solubility even at elevated concentrations, enabling the creation of ultra-high-protein beverages—such as soymilk delivering 20 grams of protein per 240ml serving—while maintaining clarity and excellent foaming properties.
Richani highlighted the protein’s competitive performance against whey protein isolate, saying, “We see extremely competitive behavior, and sometimes we see it performing better.” The development also addresses market concerns about isoflavones by removing most of them during processing. Alpine Bio is currently engaging with strategic partners to scale production and bring both the FSPI and lactoferrin innovations to market, positioning itself at the intersection of functional plant-based proteins and precision molecular farming.
