All G makes US debut with low-iron lactoferrin made via precision fermentation

Australian biotech company All G is expanding its footprint with a new US launch. The firm introduces LFX apo-lactoferrin, a bovine-equivalent protein produced through precision fermentation. By achieving less than 5% iron saturation, the company aims to outperform traditional dairy-derived versions which typically hover around 20% saturation and require chemical processing to strip excess iron.

Lactoferrin serves as an anti-microbial protein found in mammalian milk, valued for its roles in immune support, gut health, and infant formula. Historical production relied on extraction from cow milk, which is expensive and limits supply. All G produces its version at 60,000-liter scale with a focus on high protein content and purity. The company holds an FDA GRAS no-questions letter and currently fulfills US orders from local stock.

Chief Scientific Officer Dr. Jared Raynes notes that achieving low iron saturation at commercial scale is a technical hurdle that sets the company apart from other competitors in the precision fermentation space. By managing iron levels during the fermentation process itself, the product remains intact and avoids the degradation often seen in traditional downstream processing methods.

CEO Jan Pacas indicates that the firm is already producing multiple metric tons per year. The company is now working toward securing GRAS status for human lactoferrin by the end of the year, intending to mirror the 4% iron saturation found in human breast milk. These efforts target broader applications in sports nutrition and functional foods, sectors that have previously faced supply constraints for high-quality proteins.