Aussie Food-Tech Pioneers Harness Precision Fermentation for Ethical and Mouth-watering Cultured Dairy
We are a start-up on a mission to deliver the best of nature and science with cutting-edge food technology. Our plan: to drive the global rise of cultured dairy.
What exactly is Lactoferrin?
Lactoferrin is an iron-binding glycoprotein, found naturally in milk and other body fluids such as tears, saliva, and mucus. It is a multifunctional protein with numerous functions in the body, including functioning as a prebiotic, antibacterial action, immunological modulation, and iron metabolism. Lactoferrin has been reported to provide a variety of possible health benefits, including immune system support, gut health promotion, and bone density improvement. It is sold as a supplement and is used as an ingredient in infant formula and other products such as nutraceuticals.
What are Caseins?
Caseins are proteins that are found in milk and dairy products. They account for around 80% of the protein in cow's milk.
Casein proteins are soluble in milk, but they can form insoluble clumps, or "curds," when milk is acidified, or cheese-making enzymes are introduced. Because of this feature, casein is essential in the manufacturing of several dairy products, including cheese and yoghurt.
Caseins are also employed in the food industry as a protein source in protein supplements and as an ingredient in foods like confectionery and baked goods.
Casein is a high-quality protein that contains all the essential amino acids required for a healthy body. It is also digested and absorbed more slowly than other proteins, which can aid in the promotion of satiety.
What sets us apart?
Finally, what separates us is the outstanding group of scientists and food technologists who are working tirelessly to develop the world's first cultured dairy product with the same taste, aroma, and function as cow’s milk. Rest assured that we will continue to push beyond what is possible and set new benchmarks in our pursuit of excellence. We look forward to future breakthroughs from our team.
In the end, what separates us is an amazing group of scientists and food technologists that are working relentlessly to develop cultured dairy products with the same flavour, aroma, nutrition, and functionality as cow's milk dairy.
To do this we are producing nature equivalent casein and whey proteins, both of which are needed to truly replicate dairy. Rest assured that we will continue to push beyond what is possible and set new benchmarks in our pursuit of excellence. We look forward to future breakthroughs from our team.
Join the movement
We’re always looking for team members with wide-eyed individuality and fervour to innovate.