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  • Writer's pictureChomp Magazine

Australian Food-tech Company All G Foods' Precision Fermentation Approach Expansion in Asia Pacific

Updated: Aug 2, 2023


All G Foods expanding cultures dairy products in Asia Pacific
All G Foods' expanding cultures dairy products in Asia Pacific

All G Foods is a leading Australian food tech innovator specialising in precision fermentation. Their Innovation Centre and Bio-Foundry in Sydney are dedicated to developing cultured dairy products that prioritise both nutrition and taste. By utilising casein and lactoferrin proteins, they are surpassing existing plant-based options and alternatives.


All G Foods' cultured dairy brie cheese
All G Foods' cultured dairy brie cheese

Lactoferrin is a glycoprotein that binds to iron and can be found naturally in milk. This protein has multiple bodily functions, such as providing prebiotic defences, antibacterial action, immunological modulation, and aiding in iron metabolism. On the other hand, caseins are proteins that are vital to the functionality of milk and dairy products. Although they are soluble in milk, they can form insoluble clumps or curds when exposed to acid or cheese-making enzymes. Due to this characteristic, caseins play a crucial role in producing various dairy products, including cheese and yoghurt.


All G Foods' lab and scientist
All G Foods' lab and scientist

There has been confusion surrounding precision fermentation, and it is often mistakenly categorised alongside cultivated or lab-grown meat. Precision fermentation actually involves the insertion of DNA-encoding proteins into microflora. The microflora is then given a combination of sugars and water, producing proteins identical to those in nature. Afterwards, the proteins are filtered out from the microflora resulting in end products containing only nature-identical proteins.

On the other hand, cultivated or lab-grown meat is produced by taking cells from a host animal and allowing them to multiply and develop. When there are enough cells, they are transformed into a consumable meat product.


All G Foods' scientists
All G Foods' scientists

All G Foods is clear about what their technology is not - it's not plant-based nor grown from host animal cells. According to a 2022 consumer research study¹, market misinformation has affected people's opinions of cultured dairy. However, once they learned about the role of natural microflora, respondents felt reassured and changed their perceptions of cultured dairy as natural and not genetically modified or artificial.


All G Foods' cultured dairy products
All G Foods' cultured dairy products

All G Foods is dedicated to providing our customers with products of top-notch quality. To achieve this, the company relies on cutting-edge precision fermentation technology developed by the world's foremost scientists and innovators. Dr Jared Raynes, Chief Scientific Officer, is a trailblazer in the field, having successfully assembled casein micelles using precision fermenting casein proteins, a feat that no one else has accomplished. In addition, All G Foods benefits from the guidance of Dr Carl Holt, an Honorary Senior Research Fellow at the University of Glasgow's School of Molecular Biosciences and a leading global authority on casein proteins research.

Dr. Jared Raynes, Chief Scientific Officer of All G Foods
Dr. Jared Raynes, Chief Scientific Officer of All G Foods

Dr. Jared Raynes, Chief Scientific Officer of All G Foods, spoke about the company's expansion plans in Asia Pacific. He emphasised the aim of sharing their technology, driving innovation, and addressing food security for growing regional populations. Dr Raynes expressed his pride in dedicating his career to precision fermentation and delivering it to markets like Singapore and China to meet real-world challenges and demands will be a highlight of his work.

All G Foods is in talks with major food and beverage companies in Asia Pacific to address food security and meet consumer demands. They plan to use their own products and partnerships to achieve this.


¹Formo White Paper: New way of making dairy perceptions, naming and implications (Feb, 2022)

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