Agrobiomics and Vivici win Feike Sijbesma Award
The startups received the award during the 10th edition of F&A Next, held today in Wageningen.
Published on May 22, 2025
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At the tenth edition of F&A Next, Agrobiomics and Vivici were announced as the winners of the Feike Sijbesma Sustainable Innovation Award 2025 (FSSIA). Agrobiomics harnesses the power of nature to make agriculture more resilient to climate change. Vivici develops sustainable dairy proteins through precision fermentation without animal sources. The winners both received a prize of €12,500.
The international award, named after former DSM CEO Feike Sijbesma, supports innovators and entrepreneurs in scaling up science-based solutions to major global challenges, with a strong focus on sustainable and climate-resilient food systems. The award is made possible by the dsm-firmenich Progress Foundation, in collaboration with the Wageningen University Fund and Wageningen University & Research.
Agrobiomics and Vivici were selected from participants in the Next Heroes in Food & Agtech programme at F&A Next 2025. This program gives ten startups a chance to pitch their company to an audience of investors, corporates and other agri- and food-tech professionals.
Agrobiomics makes crops more resilient to climate change
Biotech startup Agrobiomics, based in Denmark, leverages nature-based solutions to strengthen crop resilience. Their proprietary biostimulant helps crops better withstand climate-related stresses such as drought and soil salinity. The jury was impressed by their nature-inspired approach and the scientific foundation of their technology. Their solution shows promising market potential and contributes to building more resilient agricultural systems.
“This award enables us to take the next crucial steps in testing and scaling our technology,” said Ananda Scherner, CEO of Agrobiomics. “It’s also a huge motivational boost, and recognition of the positive impact we believe we can achieve together.”
Vivici develops a sustainable and scalable protein
Dutch company Vivici uses precision fermentation to produce proteins in a sustainable way. Their first product, Vivitein™ BLG, is an isolated whey protein (beta-lactoglobulin) without the intervention of animals. With this technology, Vivici offers a scalable alternative that allows their customers to develop sustainable products with high nutritional value.
"Vivici uses modern biotechnology to develop high-quality proteins. Their approach has the potential to transform both the dairy sector and its climate impact," said the jury.
Stephan van Sint Fiet, CEO of Vivici: “This award is a huge recognition for our team and the mission we work very hard every day, an important step in making it a reality.”
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'A new food system requires perseverance'
The awards were personally presented by Feike Sijbesma, who emphasized the importance of young innovators: "Transforming our food systems is one of the greatest challenges – and responsibilities – of our time. It demands bold ideas, rigorous science, and a commitment to delivering solutions that are not only innovative, but also scalable and inclusive. This year’s winners embody that spirit. Their work tackles real-world issues – from soil health to sustainable proteins – with precision, creativity, and purpose. True impact is rarely straightforward, but with vision and perseverance, today’s pioneers can lead the way."