De Novo Foodlabs develops NanoFerrin™, a precision‑fermented lactoferrin intended to replace traditionally milk‑derived lactoferrin in food, beverage, and supplement products. The company says its NanoFerrin™ delivers the functional benefits of lactoferrin while achieving 99.9% lower emissions, land use, and water consumption versus conventional production in an independent life‑cycle assessment. De Novo highlights lactoferrin’s roles in infant development, immunity, brain health, and iron absorption and positions NanoFerrin™ as a more scalable, cost‑effective source (traditional lactoferrin can cost up to $1,500/kg). The global lactoferrin market was valued at $772 million in 2023 and is projected to exceed $3 billion by 2033, underpinning De Novo’s commercial opportunity. Founded in 2021, the company lists founders and leadership including CEO Jean Louwrens and CSO Leah Bessa. With new capital, De Novo plans to scale production from kilograms to tonnes to meet rising demand while continuing to commercialize NanoFerrin™. De Novo Dairy is a South Africa–based company developing precision fermentation technologies to create alternative dairy proteins, with a specific focus on lactoferrin. The company aims to reproduce the nutritional profiles and sensory experiences of dairy analogs. Its work centers on producing high-value proteins and ingredients via microorganisms for the dairy sector. De Novo Dairy positions these technologies as complementary to traditional dairy, supporting more sustainable, efficient mixed-production models. The startup was one of four companies in Mylkcubator, the incubator run by Pascual Innoventures and Eatable Adventures. Pascual Innoventures has indicated it will explore lactoferrin production in collaboration with De Novo Dairy. De Novo Dairy specializes in producing milk proteins through precision fermentation of uniquely designed yeast strains to generate animal-free, nature-identical dairy proteins. Their proteins aim to replicate mammalian immuno-proteins in both function and nutrition and can be used across food, health, sports nutrition, and baby-formula markets. The company emphasizes sustainability benefits of precision fermentation, including reduced energy use, lower emissions, and elimination of animal-welfare concerns. De Novo Dairy positions its products as premium, cruelty-free alternatives intended to improve access to scarce, hard-to-obtain nutritional proteins. The company has received investment and is participating in UM6P Ventures’ Venture Builder program to accelerate R&D and scale-up efforts. Leadership includes CEO & Co‑Founder Jean Louwrens, and the company is engaging in preparations for expansion activity in North Carolina. De Novo Dairy, founded in 2021, focuses on precision fermentation to produce nutritious dairy substitutes including ice cream, creamy yoghurt and stretchy, melty cheeses that replicate animal-derived taste and texture. The company plans to bring these products to the South African market and to help form the third pillar of cellular agriculture innovation on the African continent alongside firms such as Mzansi Meat and Mogale Meat. The article positions De Novo Dairy within a broader surge in fermentation investment and interest since 2019 and especially in 2021. Financially, De Novo Dairy this week received an early-stage investment from CULT Food Science Corp; the article does not disclose the amount or the financing instrument. Leadership frames the capital as accelerating their mission to improve human nutrition while removing animals from the food chain.

Total raised

$2M

Funding rounds

4

Latest round

Seed

Latest activity

Aug 2024