Australia’s Food and Beverage Accelerator (FaBA) announced that next-generation milk, cheese, and yoghurt proteins made using precision fermentation will be among the first ingredients it will develop.

FaBA – which is hosted by the University of Queensland (UQ) – said a team led by UQ Associate Professor Esteban Marcellin will work closely with industry partners including All G Foods, Eden Brew, and Nourish Ingredients on the project.

Launched this past May, the accelerator has secured $50 million in federal investment, with an additional $110 million to be invested by industry and research participants. Australian alt protein businesses that invested in FaBA’s first round include project partners All G Foods, Nourish Ingredients, and Eden Brew along with v2food.

FaBA Director Dr Chris Downs described the four-year project as representing the future of food and beverage manufacturing.

“Australia’s fresh produce is very well regarded internationally – and this is an opportunity to add value to food and beverage products and position us as a global leader in an emerging area. In turn, it can help generate jobs for Australians.”

Downs added that the project would be the first of many.

FaBA's Esteban Marcellin will lead 4 year alt dairy project
Professor Esteban Marcellin. Image via FaBA.

CEO of All G Foods, Jan Pacas said the FaBA project would develop the high-value dairy ingredients and products that consumers expect.

“We anticipate the precision fermentation process to yield highly efficient microbial strains capable of producing nature-identical proteins. This technology offers Australia a unique market opportunity in an emerging industry with the potential for a substantial commercial impact, especially the ability to supply the Asia-Pacific region,” Pacas said. 

FaBA’s university partners are UQ, QUT, and the University of Southern Queensland.

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