KUALA LUMPUR, March 25 — Biotechnology company, Conagen has announced the discovery and development of a sustainable proprietary lactoferrin protein that mirrors the nutritional properties of lactoferrin from breast milk.
According to a statement, this is the first-of-its-kind natural lactoferrin protein produced via fermentation process at commercial-scale.
Mother’s milk is the best nutrition because it is the ideal way to bind and deliver iron for infant nutrition, but it is not sourceable at large-scale. Yet, lactoferrin is necessary as it plays an important role in the newborn immune system and contributes to healthy infant digestion and nutrition.
Lactoferrin found in cow’s milk has been useful for producing certain specialised infant formula in many countries, but its performance is not optimal as it takes more time for the protein to bind with iron than breast milk, and it is not sustainable.
The nutritional needs of an infant could be even better met with proteins that more closely match those in breast milk, like Conagen’s lactoferrin.
Another supporting factor for Conagen’s lactoferrin is an increased consumer awareness of nutritional benefits in food, which is carrying over to the global infant formula market as manufacturers are embarking on designing formulations that closely replicate breast milk composition.
To meet both consumer demands and manufacturer quests, Conagen has produced a lactoferrin by advanced fermentation for the use in infant formula and other nutritional products that can now be fortified naturally and sustainably worldwide.
Conagen’s lactoferrin will give infant formula manufacturers a more scalable, sustainable and lower cost-in-use solutions than sourcing from cow’s milk. The powerful protein may also be used in pharmaceutical and dietary supplement applications, too.
More details at https://conagen.com/
— BERNAMA
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