Eden Brew has submitted its precision-fermented milk protein to Food Standards Australia and New Zealand (FSANZ) for assessment, the first product of this type to enter the regulatory approval process in Australia.
The application is for Eden Brew’s non-animal Beta-casein Protein Preparation (BCPP1), which the company states is designed as a functional and nutritional ingredient that can be used across a wide range of foods as a substitute for conventional dairy or plant proteins.
BCPP1 is produced via precision fermentation using a proprietary, genetically modified strain of Komagataella phaffii, a species of yeast.
The executive summary stated the purpose for adding BCPP1 to food is to provide a high-quality protein source that includes A2 beta-casein nutritionally equivalent to its bovine counterpart. It is intended for use as a functional and nutritional ingredient in a wide range of foods, providing a substitute for conventional milk and plant-derived proteins.
FSANZ has accepted the application, which requires comprehensive safety and nutrition data, and is expected to schedule a consultation round in April-May 2026, with the full assessment expected to take around one year.
The company stated on LinkedIn that the submission marks a huge moment for Eden Brew, and for the entire Australian precision-fermentation sector.
“A tremendous amount of work and scientific rigour has gone into reaching this point. Acceptance into assessment signals that FSANZ is satisfied our submission meets all high-level requirements; which is a major achievement and a testament to the depth of our science, our safety data, and our team’s relentless focus,” stated Eden Brew.
“We’re incredibly proud of this milestone and grateful to our team, advisors, partners, investors and community who have supported Eden Brew’s vision of building the next generation of functional nutrition.”
It's an exciting time for the cellular agriculture field – with Vow receiving FSANZ approval for its cultured quail products in June, European company Suprême SAS (Gourmey) applying for its cell cultured duck to be assessed for the Australia and New Zealand markets, and All G recently establishing a joint venture with French lactoferrin producer, Armor Protéines, to commercialise its products.
With continued hard work and innovation from Australian companies, this future food expansion will continue to develop in 2026.
