Queensland University of Technology (QUT) researchers are leading a project that aims to commercialise human lactoferrin, a nutritious protein known for its immune-boosting properties. They are partnering Eclipse Ingredients to revolutionise the development of functional food and beverage ingredients, sports nutrition, and skin care.
The $5.5 million initiative is supported through co-investment from the Food and Beverage Accelerator (FaBA), with key research contributions from QUT, the University of Queensland and CSIRO. The project will use precision fermentation to reproduce human lactoferrin with yeast, allowing for scalable, cost-effective production.
James Behrendorff, chief investigator from QUT’s School of Biology and Environmental Science, said QUT’s role in demonstrating scalable manufacturing was crucial.
“We are extremely excited to partner with Eclipse on this project that will develop precision fermentation for high-value ingredients from the lab bench all the way to pilot-scale manufacturing,” he said.
Eclipse Ingredients chief executive officer Siobhan Coster explained that while lactoferrin occurs naturally in breastmilk and immune cells, the human version has previously been impossible to produce at scale.
The company plans to first develop skin care products, followed by food and beverage applications, including infant formula by the end of the decade.
Head of the QUT Centre for Agriculture and the Bioeconomy Food Innovation Program Jolieke van der Pols, will oversee delivery of one of the first human clinical trials of a precision fermented nutritional ingredient in the Oceania region.
“Australia’s Food and Beverage Accelerator is well positioned to bring together world-leading researchers from across universities to deliver new ingredients and premium products that consumers are increasingly demanding,” said FaBA director Chris Downs said.