Local processors are gearing up to expand lactoferrin production as some early trial results suggests it may be used a safe and effective natural agent to prevent and treat COVID-19 infection. Bega Cheese, which has produced lactoferrin since 2002, has lifted its annual production capacity to 35t, while Freedom Foods began lactoferrin production last year at its Shepparton plant. Beston Global Foods is expanding capacity at its Jervois plant from 3t to 12t annually and have recently commissioned a review into global medical and scientific studies on the health uses and benefits of lactoferrin from the University of South Australia.    

Offering lactoferrin products can extract more value as the protein is extracted from cheese production waste product. Beston Foods’ executive officer Jonathan Hicks said processors are able to capture more value from each kilogram milksolids, enabling them to increase farmer and shareholder payout.