From science to scale: how Vivici is bringing precision fermentation to market

A biotech scale-up on go-to-market, funding, and ecosystem support

Olga Golubova26 november 2025

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Spinning out with a mission

When Vivici spun out of dsm-firmenich and Fonterra in late 2022, it wasn’t a typical early-stage startup. With a foundation of years of joint R&D and a strong diverse team with extensive industry experience, Vivici set out to do something ambitious: make the promise of precision fermentation a commercial reality.

“We had a head start technology-wise,” says CEO Stephan van Sint Fiet. “But the real challenge was taking that science and scaling it into something the market actually wants and needs.”

Vivici’s journey from lab to market…

…is a case study in how deeptech scale-ups can navigate the complex world of food innovation. Rather than chasing every possible application, Vivici focused its go-to-market strategy on the health, wellness, and sports nutrition segments in the US. A market where consumers are both demanding and willing to pay for high-quality protein.
“Our strategy is B2B,” Stephan explains. “We work with innovative food and beverage companies to create products that consumers love. It’s not about being everywhere at once, but about being in the right place with the right partners.”
But entering the protein market isn’t just about technology. “You have to bring your protein to market at a competitive price, and you need to tell your story in a way that builds trust,” Stephan notes. “Regulatory hurdles, consumer education, and cost competitiveness are all part of the equation.”

The power of the Dutch ecosystem

Vivici’s roots are firmly planted in the Dutch innovation triangle: Delft, Leiden, and Wageningen. Each hub has played a role in the company’s growth, from early incubation to international rollout.

“The Netherlands has a biotechnology history, a strong food tradition, and a deep agricultural base. All the ingredients to build successful companies and lead the protein transition are here,” says Stephan. “But it’s about combining those strengths, not working in silos.”

Vivici has tapped into incubators, accelerator programs, and regional funding partners across these hubs.

“We’re grateful to be able to access this ecosystem,” Stephan adds. “But as you move from startup to scale-up, the stakes get higher and the capital requirements grow. There’s still work to do to make sure scale-ups get the support they need.”

Funding the leap: €32.5 million Series A

Earlier in 2025, Vivici secured a €32.5 million Series A round, led by APG and Invest-NL, with support from InnovationQuarter and existing shareholders dsm-firmenich and Fonterra. This funding is fueling Vivici’s commercial scale-up and international ambitions.

What convinced investors? “It’s a combination of strong technology, a team with a track record, and proof that we can execute,” Stephan says. “We hit our milestones, showed solid technical and commercial data, and demonstrated that we’re ready to scale. Ultimately, investors want to see that you can execute at scale, with a viable cost structure, and that there’s real market demand. Product-market fit is everything.”

Lessons for founders: consumer-backward, not tech-forward

One of Vivici’s key insights is the importance of designing with the consumer in mind.

“A lot of biotech companies are very technology-forward, founded by scientists with a process in the lab,” Stephan observes. “We design consumer-backward. It’s about understanding where the market is going and building the science to meet those needs.”

This mindset has shaped everything from product development to team building. Vivici’s team includes biotechnologists, food technologists, and business developers, many with backgrounds at major players like dsm-firmenich and Fonterra.

Looking ahead: scaling for impact

Vivici’s ambition is clear: to be among the first companies to prove that precision fermentation can deliver at scale, profitably, and with real impact on the global protein transition.

“We want to show that you can do this at a large scale and be profitable,” Stephan says. “Once a handful of companies demonstrate that, the floodgates will open for fermentation-based proteins to become mainstream.”

But the journey isn’t without its challenges. “There’s a lot of hype in deeptech, but what matters is execution and realism,” Stephan reflects. “We keep our eyes on the ball and work hard every day to bring great products to market.”