There is a future where the milk you love will come without the cow.
So, what’s next for dairy?
What is precision fermentation?
But… why? Can’t we just replace dairy with plant-based proteins?
Precision fermentation produces 84 per cent less greenhouse gas emissions and requires 98 per cent less water to make compared to conventional dairy products
All G Foods is going to make the dairy of the future
Meet The Global Team
Dr Jared Raynes
Biochemist and All G Foods Head of Precision Fermentation & Dairy, Dr Jared Raynes previously worked as team leader of Dairy Sciences and Food Chemistry in the CSIRO’s Food program from 2012-2021 and has extensive experience in precision fermentation. He has spent the last 9 years researching casein proteins and the casein micelle in unparalleled detail and achieved what we believe is a world’s first in assembling casein micelles using precision fermentation.
Dr Carl Holt
Dr Carl Holt is a consultant and contract researcher in the food and pharmaceutical sectors who is providing All G Foods with exclusive advice on the casein project. According to Expertscape (https://www.expertscape.com/ex/casein), he is one of the world’s leading casein researchers. Most of his work over the last 45 years has been on protein structure and dairy chemistry. For example, he pioneered the now widely accepted calcium phosphate nanocluster model of the casein micelle. In addition to basic research, he has a record of innovation from applying basic science concepts to dairy products and processes. He also holds an academic position as Honorary Senior Research Fellow in the Institute of Molecular, Cell & Systems Biology at the University of Glasgow, UK
Dr Roman Buckow
Professor Roman Buckow is a chemical engineer with a PhD in Food Bioprocess Engineering. He currently is a Professor of Practice in Food Engineering at the Centre for Advanced Food Engineering of the University of Sydney. Roman has over 20 years R&D experience including 14 years as a research manager at the CSIRO. He has published more than 90 articles and book chapters on food nutrition engineering and bioprocessing.
Dr Monica Espinosa Holt
As a Metabolic Engineer at All G Foods, Dr Monica Espinosa specializes in precision fermentation, metabolic engineering, and synthetic biology. She previously worked as a Postdoctoral Researcher at the Institute for Applied Microbiology at RWTH Aachen, where she focused on precision fermentation in yeast. She has extensive experience in metabolic engineering, being involved in different projects utilizing different microorganisms, from baker’s yeast to green algae.
Dr Dennise Diaz
Dennise Diaz is a molecular biologist and biotechnologist with extensive experience in the modification and production of recombinant proteins relevant to biomedicine and industrial biotechnology. She received her Bachelor’s degree in Industrial Microbiology and her Master’s of Biological Sciences from the Pontifical Xavierian University, Colombia. After relocating to Australia, Dennise completed a PhD in Molecular Sciences at Macquarie University. After her PhD, she worked as a Postdoctoral Researcher, engineering protein nanoparticles for drug delivery, molecular imaging, and bio-nanoreactions.
Dr Daniel WinterHolt
Dr Daniel Winter is a former CSIRO Synthetic Biology Future Science Fellow with expertise in recombinant protein production, protein engineering and analytical biochemistry. His research is multidisciplinary and includes the fields of post-translational modifications of proteins, molecular interactions, and network biology. Daniel's latest work focused on the design of information-processing proteins for the development of novel, smart biomaterials.
Dr Isabella Loughland
DSynthetic Biologist in the All G Foods Precision Fermentation & Dairy team. Isabella is a molecular biologist, with a postgraduate background in pure research into the genetics, epigenetics and physiology of animal responses to temperature warming at the University of Sydney. She recently made the transition into the world of Synthetic Biology and alternative protein science in pursuit of a passion for finding biological solutions to humanity’s most pressing problems.