Infant nutrition tech: Conagen develops “breakthrough” non-GMO HMO
21 Aug 2020 --- Conagen has created a proprietary process for the scalable production of a non-GMO human milk oligosaccharide (HMO). By harnessing the technology of bioconversion while bypassing genetically modified microbes, the US-based biotechnology firm can create 2’-fucosyllactose (2’FL), which is the most abundant HMO in human milk. Conagen says that as nearly all other HMOs on the market are produced by GMOs, this alternative will appeal to source-sensitive consumers.
“The best source of HMOs is breast milk, but commercial supply is not possible for obvious reasons. Cows make low levels of HMOs in their milk, generally considered too low in infant formula. Purifying HMOs from cow’s milk is expensive and not sustainable. Until now, this meant that the only reasonable way to make HMOs economically and sustainably had been through fermentation of microbes genetically engineered to make HMOs,” Dr. Casey Lippmeier, Vice President of Innovation at Conagen, tells NutritionInsight.
The new process works by using simple enzymes rather than recombinant organisms. Lippmeier further details that food processing aids such as enzymes are used for making many popular foods – for example, to convert milk into cheese.
“Our HMO is made from natural, common sugars, without leaving the enzymes behind in the product. In this way, we use our process to convert simple, caloric sugars into milk oligosaccharides,” he adds.
Dr. Casey Lippmeier, Vice President of Innovation at Conagen.A two-year process
The R&D process has lasted two years, and the ingredient is now ready for commercialization. The 2’FL is set to enter the infant formula market within the next few months. The company also notes that HMOs have potential in the dietary supplement market for supporting the immune system and sports performance for adults. Certain pharmaceutical applications may also be possible.
A patent application has been filed on this process. According to Lippmeier, the non-GMO HMO is very price-competitive, and the company has the ability to produce it commercially at a global scale.
“We have made impressive investments in our capabilities for high-throughput, automated enzyme identification, design and screening. From this expanded platform, we were able to identify and improve upon an interesting natural pathway for the biosynthesis of 2’FL, which is more efficient than established routes,” says Lippmeier.
Conagen focuses on using synthetic biology tools to develop high-quality, sustainable nature-based products through systems of manufacturing on a molecular level and fermentation basis. As a result of prior forays into non-GMO certified natural sweeteners, challenges during the HMO’s development were minimal. Lippmeier explains that the technology using food processing aids rather than recombinant organisms is quite similar between the fields.
In other technological moves for the infant nutrition industry, Biomilq recently came one step closer to offering mammary cell-cultured human breast milk thanks to US$3.5 million in funding. Meanwhile, TurtleTree Labs has also produced human breast milk using cell-based technology, stating it has cracked the code in producing a complete nutritional biomatch to human breast milk.
Many consumers are examining the origin of the products they buy, including within infant nutrition. Appealing to a more conscious consumer
According to Innova Market Insights, non-GMO foods, drink and supplement launches have grown globally by 10 percent (CAGR, 2015-2019). Notably, dairy has had the most non-GMO product launches during this period, followed by bakery, snacks, and baby and toddlers. However, the baby and toddlers category is the fastest growing, with a CAGR of 17 percent (2015-2019).
While many genetic engineering supporters state that it can help increase yield and nutrition at a time when food security is an increasing concern, many consumers may have negative perceptions around GMOs. Lippmeier states that this is in line with people caring about the sources of their food.
“Consumers are more food-conscious than ever. Today, the plant-based food revolution is being driven by consumers embracing food and beverage products made from sustainable, natural sources by growing, innovative companies,” he states.
A 2019 Innova Market Insights survey revealed that 65 percent of global consumers believed that food and drinks positioned as natural are healthier than products that are not deemed natural. Arla Foods Ingredients recently observed that consumers are increasingly seeking organic, natural and wholesome foods that also deliver functional and health benefits.
By Katherine Durrell
