Lactoferrin is a bioactive protein found in bovine and human milk, used in infant nutrition as well as human and animal nutrition. However, its production process is complex and requires a multi-stage process of extraction, purification, and drying, making it a high-value product. To address this, companies have turned to precision fermentation, using genetically programmed microorganisms to produce proteins without the need for livestock. All G, an Australian company, is one of the pioneers in this space and has achieved self-affirmed GRAS status for animal-free lactoferrin. Their product is designed to mimic the molecular structure and functional properties of bovine lactoferrin, allowing it to align with established consumer acceptance and regulatory pathways. The company plans to commercialize their product, with a production cost lower than that of dairy-derived lactoferrin. However, the challenges to commercialization include education and differentiating the product in a competitive space. The precision fermentation industry is expected to grow in 2025, with premium PF-derived ingredients expanding into mainstream applications driven by consumer demand for transparency, quality, and sustainability.
The US lactoferrin market is also a prominent player Let me know if you’d like me to make any further changes!
