Infant Formula Evolves And Advances In Nutrition

Conagen develops unprecedented critical lactoferrin protein produced via fermentation worldwide Bedford, Mass., March 25 (Bernama-GLOBE NEWSWIRE) -- Conagen announced today the discovery and development of a sustainable proprietary lactoferrin protein that mirrors the nutritional properties of lactoferrin from breast milk. The first-of-its-kind natural lactoferrin protein is 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 specialized 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 a result, manufacturers are embarking on designing formulations that closely replicate the composition of breast milk. To meet both consumers’ demands and manufacturers’ quests, Conagen 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. “Nourishing the world’s children is a priority for infant formula manufacturers. We want to support them for providing a lactoferrin as similar to breast milk lactoferrin as is possible with a low cost sourceable solution,” said Vice President of Research and Development, Casey Lippmeier.