Australian company All G is at the forefront of new alternative protein production techniques and is setting out to build a global business that can help feed a growing population.
$5m
CEFC investment
$4.1b
market potential
Next gen
protein
We have put together a science and technology team that is the best Australia and the world has to offer to ensure consumers get what they really want: a delicious, low-carbon and inclusive alternative to animal protein. We know our science combined with delicious recipes will change the trajectory of the alternative protein movement in Australia and around the world.Jan PacasAll G Founder and CEO
Our investment
The CEFC has invested $5 million in biotech scaleup All G Co Holdings Pty Ltd to support the growth of the sustainable food production industry.
All G is using cutting-edge precision fermentation technology to develop nutritious animal-free dairy products. The company was founded in 2020 and is aiming to have its first dairy products ready for sale in 2025.
The company has raised around $45 million from investors including Döhler Ventures, Agronomics, Woolworths’ venture arm W23 and the CEFC.
All G has built a state-of-the-art facility at its Waterloo headquarters in Sydney and is working with regulators in various jurisdictions to gain the required pre-market regulatory approvals.
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.
our impact
The Australian market for alternative protein sources is expected to reach $4.1 billion by 2030, with a potential export market reach of $2.5 billion.
Growing awareness about the health and environmental impacts of meat and dairy consumption has led one in three Australians to introduce meat alternatives into their diet. At the same time, growing appetite for animal proteins from an increasingly affluent global population is putting further resource demands on agriculture.
The All G science and technology team is working closely with University of Sydney researchers led by Centre of Advanced Food Engineering Professor Roman Buckow, an internationally renowned food engineer and alternative-protein expert.
Dr Jared Raynes, Chief Scientific Officer at All G and former team leader in food chemistry at CSIRO, and Dr Carl Holt, a leading academic researcher in casein (a protein found in dairy), have made a significant breakthrough in understanding the structure of the casein micelle, which has implications for various applications and positions All G as a global leader in this field.
