All G taps University of Queensland fermentation tech to fast-track dairy protein scaleup

Dairy proteins made through precision fermentation are moving from the lab to the production line, as Australia’s Food and Beverage Accelerator (FaBA) and Sydney-based startup All G join forces to commercialize a new milk supplement.

The partnership builds on research led by Professor Esteban Marcellin at The University of Queensland (UQ), whose team successfully produced dairy proteins in FaBA’s custom-built bioreactors. Unlike traditional dairy production, the process uses microbial fermentation to create milk proteins without animals.

“We followed the same process as the fermentation of beer but instead of making ethanol, we have produced dairy proteins,” said Professor Marcellin. “Through precision fermentation, we have created proteins for people with specific dietary preferences.”

A key milestone in the project was the successful transfer of the fermentation process from a lab setting into an industrial environment, enabling All G to scale up protein production. “A key part of the project was to transfer new technologies, such as the new bioprocess, from the lab to a company, and this will speed the path to commercial outcomes for All G,” Marcellin said.

Dr Aidan Beauglehole, Senior Scientific Officer at UQ, has worked closely with the All G team to fine-tune the fermentation process. “FaBA’s custom-built bioreactors allow us to carefully manage every element of precision fermentation,” he explained. “We can precisely control oxygen uptake in the system, control pH at exact levels and we have tested different conditions to ensure optimal growth.”

By refining the environment inside the bioreactors, the team has improved growth rates and minimized the formation of unwanted by-products. These adjustments proved critical when scaling the process from FaBA’s laboratory units to All G’s larger commercial bioreactors.

“It is very exciting that FaBA’s Innovative Ingredients Program has transferred this technology to an industry partner,” Beauglehole added.

For All G, the collaboration marks a significant step toward commercializing its next-generation dairy products. Chief Technology Officer Dr Guillaume Barbier said the new bioprocess offers a faster route to market.

“Precision fermentation is an emerging yet crucial industry for the future of dairy products,” Barbier said. “Working with FaBA has allowed us to move ahead of the curve with the development of dairy products using new technology good for people and the planet.”

The project was supported by the Australian Government Department of Education through the Trailblazer Universities Program.