University of Queensland Researchers ‘Brew’ Dairy Proteins with Precision Fermentation
A groundbreaking new process utilizing precision fermentation is allowing researchers to create dairy ingredients without traditional animal agriculture, marking a significant step toward sustainable food production. The innovation, spearheaded by scientists at The University of Queensland’s Food and Beverage Accelerator (FaBA), has resulted in the first commercial technology transfer from the program to Sydney-based food tech company All G.
A Novel Approach to Dairy Production
Researchers have successfully harnessed the power of bioreactors and microbes to produce dairy proteins in a controlled environment, mirroring the fermentation process used in brewing beer. “It’s a bit like brewing beer – except instead of alcohol, we’re producing dairy proteins that can be used in food supplements,” a senior researcher explained. This method offers a potentially scalable and sustainable alternative to conventional dairy farming.
The project, led by Australian Institute for Bioengineering and Nanotechnology Professor Esteban Marcellin, falls under FaBA’s Innovative Ingredients Program, which focuses on developing next-generation food ingredients. The team spent months refining the process to ensure consistent performance under real-world manufacturing conditions. “The microbes are doing the work, but they only perform well if you give them the right instructions and conditions,” Professor Marcellin stated. “We had to try different ‘recipes’ to ensure we got the pH, oxygen and nutrient levels just right and as close to the real product as possible.”
From Lab to Market: A Partnership with All G
The newly developed technology has been licensed to All G, a food tech company focused on innovative dairy solutions. All G will utilize the process to create a next-generation milk supplement. According to a company release, the collaboration provides a “head start in designing a scalable, production-ready process.”
“This kind of partnership is what research impact looks like,” Professor Marcellin said. “When science and industry align, we can turn ideas into tangible products.” The technology transfer represents a major milestone for FaBA’s Innovative Ingredients Program and demonstrates the potential for academic research to drive commercial innovation.
Implications for the Future of Food
The successful transfer of this technology underscores the growing potential of fermentation-derived proteins to reshape the food industry. The project received support from the Australian Government Department of Education through the Trailblazer Universities Program, highlighting the national importance of investing in sustainable food technologies.
All G’s Chief Technology Officer, Dr Guillaume Barbier, emphasized the value of the partnership, stating that it will allow the company to “move ahead of the curve with the development of dairy products using new technology that are good for people and the planet.” This collaboration signals a promising future for sustainable dairy alternatives and a potential reduction in the environmental impact of food production.
