All G launches precision-fermented apo-lactoferrin in the U.S. market

Australian food biotech startup All G has officially entered the U.S. market with the launch of LFX apo-lactoferrin, a bovine-equivalent lactoferrin produced through precision fermentation. The product features less than 5% iron saturation and aims to expand access to a protein traditionally limited by high production costs. The launch is significant because it offers a scalable alternative for nutritional supplements, functional foods, infant nutrition and healthy aging applications.

Lactoferrin is a naturally occurring antimicrobial protein found in mammalian milk that plays an important role in immune function, gut health and iron regulation. Until now, commercial supplies have relied on extracting the protein from cow's milk, a costly process that can push prices above $650 per kilogram.

By producing lactoferrin through precision fermentation, All G says it can deliver the protein at commercial scale while preserving its biological activity. The company's flagship product, LFX apo-lactoferrin, contains less than 5% iron saturation, significantly below the approximately 20% saturation typically found in dairy-derived lactoferrin.

According to the company, the lower iron saturation allows the protein to bind excess free iron more effectively. This mechanism may help regulate iron balance, reduce the availability of iron for harmful bacteria, support gut health, strengthen immune function and improve dietary iron absorption.

Dr. Jared Raynes, All G's co-founder and Chief Scientific Officer, 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, according to AgFunderNews.

The company also reports that its ingredient contains more than 93% protein, over 95% purity and more than 95% heparin binding, a key indicator of bioactivity.

Unlike conventional dairy processing, where apo-lactoferrin requires additional post-processing to remove iron, All G says its low iron saturation is achieved directly during the fermentation process, avoiding techniques that may damage the protein.

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

Production is currently carried out through a leading contract fermentation manufacturer in China, while the company is evaluating a second manufacturing site in Europe. All G also maintains inventory in the United States to ensure rapid deliveries to American customers.

The startup recently formed a joint venture with French dairy ingredient specialist Armor Protéines and continues to work with strategic partners including Savencia and Döhler, strengthening its commercial reach in infant formula, adult nutrition and dietary supplements.

Looking ahead, All G expects to obtain GRAS recognition from the U.S. Food and Drug Administration for its human lactoferrin before the end of the year. The company plans to commercialize a human version with approximately 4% iron saturation, closely resembling the composition of human breast milk.

Pacas said bovine and human lactoferrin are expected to coexist in the market. While human lactoferrin will likely be used primarily in infant nutrition and women's health, bovine lactoferrin remains one of the most extensively researched proteins for immune support, gut health and iron metabolism.

According to the company, the initial commercial focus will remain on dietary supplements, although demand from functional foods and sports nutrition continues to grow as supply constraints in the lactoferrin market ease.

As reported by AgFunderNews, All G believes precision fermentation can significantly increase global availability of lactoferrin while opening new opportunities across health and nutrition markets.