Earth First Food Ventures Ltd (EFFV) has announced the opening of PFerrinX26, a facility in the US dedicated to the precision fermentation of lactoferrin.

This launch aims to fill a significant gap in the current lactoferrin supply chain, which is critical for various applications in food and health products.

Lactoferrin, a minor protein found in milk, is recognised for its antibacterial, antiviral, antifungal, anti-inflammatory and anti-carcinogenic properties. It is also associated with improved immune function, cognitive health, gut health and bone density.

However, global lactoferrin production is limited, with only about 850 metric tons produced annually across around 45 facilities worldwide. The extraction process is highly resource-intensive, requiring thousands of gallons of milk to produce just one gallon of lactoferrin, leading to prices that can range from $600 to $1,500 per kilogram.

PFerrinX26 aims to use precision fermentation technology as a sustainable alternative to traditional lactoferrin production methods. This approach comes at a time when the dairy industry faces a projected $75 billion shortfall in production over the next decade.

By employing precision fermentation, EFFV intends to provide a scalable solution to meet the rising demand for high-quality dairy proteins.

Ricardo Radwanski, CFO and co-founder of EFFV, said: “We’re thrilled to be launching the first precision fermentation facility producing Lactoferrin ‘without the cow’. Our first facility will be located in the mid-west where we have an abundance of dextrose – a large input and crucial feedstock for the production of Lacroferrin.”

While the precision fermentation sector presents opportunities, it also faces challenges such as high production costs, limited manufacturing capacity and the need for significant investment in specialised facilities. Additionally, navigating varying global regulatory frameworks adds complexity to the commercialisation of these products.

By focusing its efforts in the US, where regulatory conditions are more favourable for innovation, EFFV aims to address these challenges.

The company plans to build and operate its own facilities, which will enhance its control over production quality and cost efficiency, contrasting with competitors that often rely on co-manufacturing agreements.

As PFerrinX26 prepares to commence operations, it seeks to position itself as a significant player in the precision fermentation dairy sector.

The introduction of this facility not only aims to alleviate the current lactoferrin supply constraints but also reflects a broader trend towards sustainable food production methods.

EFFV's collaboration with technology providers and existing lactoferrin producers will be crucial in maximising the potential of precision fermentation within the dairy industry.

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