All G brings precision-fermented lactoferrin to the US with low-iron commercial launch

Australian food biotech startup All G has launched its precision-fermented bovine-equivalent apo-lactoferrin in the USA, marking its commercial entry into one of the world's largest nutrition markets with a protein designed for immune health, gut health and sports nutrition.

• All G launched its precision-fermented LFX apo-lactoferrin in the US, targeting supplements, functional foods, infant nutrition and healthy aging applications.
• The company said its ingredient achieved less than 5% iron saturation during fermentation while manufacturing at a 60,000-liter commercial scale.
• All G plans to seek FDA GRAS recognition for a human lactoferrin later this year as it expands its precision fermentation portfolio.

Lactoferrin is a naturally occurring protein found in mammalian milk that plays a role in immune function, gut health and iron regulation. Commercial supplies have traditionally depended on extraction from cow's milk, a process that has limited availability and pushed prices above US$650 per kilogram.

All G said its precision fermentation platform provides a scalable alternative while maintaining the protein's biological activity. Its flagship ingredient, LFX apo-lactoferrin, contains less than 5% iron saturation compared with around 20% typically found in dairy-derived lactoferrin.

According to the company, the lower iron saturation allows the protein to bind excess free iron more effectively, potentially helping regulate iron balance, limit iron available to harmful bacteria, support gut health, strengthen immune function and improve dietary iron absorption.

Dr Jared Raynes, Co-founder & Chief Scientific Officer at All G, said the company believes it is the first to achieve low iron saturation at commercial production scale.

"While we welcome competition, achieving low iron saturation at commercial scale is significantly more difficult than at laboratory scale and we have yet to see another company demonstrate it can be done," he said.

The company reported that LFX apo-lactoferrin contains more than 93% protein, more than 95% purity and more than 95% heparin binding, which it describes as a key indicator of bioactivity.

Unlike conventional dairy production, where apo-lactoferrin typically requires additional post-processing to remove iron, All G said its process achieves low iron saturation during fermentation, eliminating the need for downstream iron-removal techniques that could damage the protein.

Chief Executive Officer Jan Pacas said the company is already producing at a 60,000-liter scale while achieving positive unit economics at current market prices for dairy-derived lactoferrin.

Manufacturing is currently carried out through a contract fermentation partner in China, while All G is evaluating a second production site in Europe. The company also maintains inventory in the US to support rapid deliveries to customers.

The launch builds on a series of commercial partnerships. All G recently formed a joint venture with French dairy ingredients company Armor Protéines and continues to work with Savencia and Döhler to support applications in infant formula, adult nutrition and dietary supplements.

The company is also preparing to expand its portfolio with a precision-fermented human lactoferrin. It expects to secure Generally Recognized as Safe (GRAS) recognition from the US Food and Drug Administration before the end of the year and plans to commercialize a version with approximately 4% iron saturation, designed to more closely resemble the composition of human breast milk.

Pacas said bovine and human lactoferrin are expected to serve different markets rather than compete directly. He said human lactoferrin is likely to be used primarily in infant nutrition and women's health, while bovine lactoferrin remains one of the most extensively researched proteins for immune support, gut health and iron metabolism.

For now, the company's commercial focus remains on dietary supplements, although it said demand from functional foods and sports nutrition is continuing to grow as supply constraints in the global lactoferrin market begin to ease.