CultureJuly 30, 2026
lactoferrin
LAK-toh-fer-in
Definition
A multifunctional globular protein belonging to the transferrin family, naturally found in milk and other bodily secretions, now being produced via precision fermentation for use in food products.
Etymology
The word is a portmanteau derived from the Latin 'lactis' (milk) and the protein 'transferrin', which is named for its ability to bind and transfer iron within the body.
In the news
The article mentions lactoferrin in the context of alternative protein production, where an Australian company is collaborating with a Chinese manufacturer to produce this protein without the need for animal sources.
Why China is Leveraging Pharma Factories to Establish Its Future Food Leadership
Read the full article ↗Green Queen Media