All G Foods is an R&D biotechnology scale-up whose mission is to deliver nutritious animal-free dairy products sustainably and affordably worldwide. Founded in 2020 by CEO Jan Pacas, the company successfully raised AUD $31 Million in Series A funding and is aiming to have its first products ready for sale in 2025.
All G is using cutting-edge precision fermentation technology to develop high value nutritional protein ingredients, starting with lactoferrin and caseins (formulated into casein micelles). It has ambitions to apply this technology to a variety of traditional dairy products and a wide array of applications.
Dr Jared Raynes, Chief Scientific Officer at All G and former team leader in food chemistry at CSIRO, has dedicated twelve years to ground-breaking research on casein micelles, resulting in over 15 journal publications. Recently, he co-authored a scientific article with Dr Carl Holt, the company’s Chief Science Advisor, and their wider collaborators. Their innovative work saw them create precision-fermented casein micelles, and revealed that kappa casein (which is vital for physiological processes such as cheese-making) is distributed throughout casein micelles rather than solely on the surface as was previously thought. This discovery offers significant insights into understanding the structure of the casein micelle and has implications for various applications, positioning All G as a global leader in this field.
All G has built a state-of-the-art facility at its Waterloo headquarters in Sydney, aimed at harnessing its scientists’ unique capabilities and accelerating its products’ time to market. In parallel, the company is working with regulators in various jurisdictions to establish safety of this evolving food technology and gain the required pre-market regulatory approvals. By integrating its research and development efforts with a dynamic commercial team, the company is nurturing a strong pipeline to ensure competitive, profitable, and sustainable long-term growth.
All G is actively cultivating strong partnerships with manufacturers globally, with a focus on enhanced production capacity and market agility. It is also broadening its global network of partners and customers to co-create leading dairy products and strengthen established brands, whether through launching new product lines or integrating All G’s ingredients into existing offerings.
All G is participating in the Food and Beverage Accelerator (FaBA) in Australia, spearheaded by the University of Queensland and funded by the former federal government’s Trailblazer initiative, to refine its fermentation process and analyse results for more effective scale-up strategies.
All G acknowledges the potential of cellular agriculture in delivering innovative food solutions worldwide and enriching nutrition.
Here at CAA, we’re excited to announce All G as one of our inaugural corporate supporters. We highly value its support for our initiatives and the substantial contribution it makes to the broader Australian cellular agriculture landscape, and eagerly anticipate its ongoing innovations and achievements.
Find out more about All G at allgfoods.com
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