Project since 2023

Cow-free Lactoferrin

Produced via precision fermentation with Pichia pastoris — an animal-free path to a high-value functional protein.

Milk and lactoferrin protein powder with dairy pasture background

Why lactoferrin matters

Lactoferrin is a multifunctional glycoprotein found in milk. It supports immune function, helps modulate inflammation, and plays a role in iron binding and antimicrobial defense.

In bovine milk it appears only in trace amounts, yet demand continues to rise across infant nutrition, clinical nutrition, and specialty food applications.

The challenge

Producing 1 kg of lactoferrin by traditional dairy extraction can require roughly 10,000 liters of bovine milk — resource-intensive and difficult to scale sustainably.

Our approach

WFFI develops lactoferrin through precision fermentation, using engineered yeast to produce a bioidentical protein without relying on animal farming.

The advantage

Higher raw-material efficiency, lower environmental burden, and a production route designed for consistent quality at larger scale.

Research focus

Our work evaluates how fermentation-derived lactoferrin compares with milk-derived lactoferrin — not only as a molecule, but as a protein that must perform under real physiological conditions.

  • Digestion profiles — how peptides are released during gastric and intestinal digestion
  • Glycosylation stability — whether key structural features remain intact after processing and digestion
  • Functional relevance — links to immune response, microbiome interaction, and nutritional performance
01

Protein Expression

Produce lactoferrin in engineered yeast

02

Digestion

Simulate gastric and intestinal conditions

03

Mass Spectrometry

Measure peptide and protein signals

04

Peptide Profiling

Compare digestion-derived peptides

05

Data Interpretation

Link structure to functional outcomes

06

Strain Optimization

Improve hosts for performance and scale

SDS-PAGE gel showing precision fermentation-derived lactoferrin

Experimental evidence

SDS-PAGE

This SDS-PAGE result shows lactoferrin produced by precision fermentation. The gel confirms that the target protein is expressed and detectable at the expected molecular weight range.

Such analytical checks are part of our routine strain screening and product evaluation workflow, helping verify that fermentation-derived lactoferrin matches the intended protein profile before further functional studies.

Pichia pastoris yeast used for protein expression

From idea to application

Beyond nutritional fortification, animal-free lactoferrin may support infant formula, therapeutic nutrition, and other specialty uses where purity, consistency, and supply security matter.

At WFFI, research and partnership design happen in Wageningen. Pilot production and experimental validation are advanced with NewPro, so concepts can move from the lab toward scalable manufacturing.

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