All G Foods builds global appetite for plant proteins
Australian-made low carbon alternatives
Australian company All G Foods 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. Its Australian-made plant-based burgers and mince are offering low carbon alternatives as consumers become increasingly aware of the health and environmental benefits of plant-based 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 Foods Founder and CEO
All G Foods is working with leading organisations including Woolworths Group and Sydney University as it accelerates the expansion of its Australian alternative protein company.
The company launched BUDS plant-based burgers in September 2021 and is working on precision fermentation technology to develop dairy proteins. In February 2022 it secured a multi-million injection of capital through Woolworths Group venture capital and growth fund W23. The CEFC has invested $5 million in All G Foods through the specialist Clean Energy Innovation Fund. The investment, alongside several prominent angel investors, is supporting the growth of the exciting sustainable food production industry.
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 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 Foods 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.
All G Foods’ Chief Technology Officer for Dairy, Dr Jared Raynes, is leading the development of alternative dairy proteins through precision fermentation to be included in a non-dairy milk that replicates the structure, taste and nutritional elements of cow’s milk.