QUT researchers are helping to change the face of functional food and beverage ingredients, sports nutrition and skin care through a research project that will commercialise human lactoferrin, a powerful protein that provides immune support.
The $5.5 million project to reproduce human lactoferrin with yeast has been made possible through co-investment from Australia’s Food and Beverage Accelerator (FaBA), along with its research partners QUT, The University of Queensland and CSIRO.
QUT Chief Investigator Dr James Behrendorff, from the School of Biology and Environmental Science, said that QUT’s ability to demonstrate scalable manufacturing was an important piece of the puzzle, enabling researchers to test the yeast-made lactoferrin from micro-scale through to 2000L production capability.
"We're 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,” Dr Behrendorff said.
Eclipse Ingredients CEO Siobhan Coster said lactoferrin was a protein found throughout the body, from breastmilk to immune cells, and was known for its numerous health benefits, including immune and microbiome support, boosting iron levels and fighting disease and bacteria.
“Lactoferrin has incredible qualities that are hugely beneficial for our health, yet the human version has been impossible to produce at scale” Ms Coster said.
“This partnership gives us access to world-class facilities and expertise, allowing us to focus on what we do best - turning breakthrough science into products that change lives.”
Eclipse Ingredients initially plans to develop products for skin care before moving into functional food and beverage ingredients and infant formula before the end of the decade.
Professor Jolieke van der Pols, head of the QUT Centre for Agriculture and the Bioeconomy Food Innovation Program, will join the project to oversee delivery of one of the first human clinical trials of a precision fermented nutritional ingredient in the Oceania region.
FaBA Director Dr Chris Downs said the multi-institutional Eclipse project positions Queensland as a global hub for precision fermentation innovation, demonstrating how collaboration accelerates innovation
“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,” Dr Downs said.
“Co-investment across several universities and in partnership with industry allows us to join forces, build sovereign capability, create jobs for Australians and position our nation as a leader in the innovation of food and beverage products and related ingredients.”
Top image: From left, Eclipse Ingredients CEO Siobhan Coster and Dr James Behrendorff.
Media contact:
Rod Chester
QUT Media
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