Transforming Longevity: Joyful Ventures Invests in De Novo’s Animal-Free Lactoferrin

NanoFerrin™: A New Revolution in Longevity and Gut Health with 98% Fewer Greenhouse Gas Emissions

By Jesse Ellis

‍In a bold move to transform the future of anti-aging nutrition, Joyful Ventures has led a new round of funding in De Novo Foodlabs, a cutting-edge food technology company poised to disrupt the rapidly growing global lactoferrin market. This latest funding round—which brings the total raised to $4 million—will accelerate the commercialization of NanoFerrin™, De Novo’s groundbreaking animal-free lactoferrin protein.

‍Lactoferrin: The “Pink Gold” of Functional Nutrition

‍Lactoferrin, often dubbed “pink gold,” is a highly coveted protein found naturally in milk, revered for its wide array of health benefits. It plays a critical role in supporting immune function, enhancing brain health, improving gut health, and aiding in iron absorption. Traditionally sourced from cow’s milk, lactoferrin’s rarity and the complexities involved in its extraction have made it both an expensive and environmentally-taxing commodity.

In 2023, the global lactoferrin market was valued at $773 million, with projections indicating an impressive annual growth rate of 15.8%. However, the traditional methods of producing lactoferrin present significant sustainability, ethical, and cost challenges. This is where De Novo Foodlabs steps in with NanoFerrin™.

‍NanoFerrin™: A Game-Changer in the Protein Market

‍NanoFerrin™, the flagship product of De Novo Foodlabs, is set to revolutionize the lactoferrin market. Developed through precision fermentation, NanoFerrin™ mimics the beneficial properties of traditional lactoferrin without relying on animal agriculture. This innovative production method not only makes lactoferrin more accessible but also addresses the significant environmental and ethical concerns associated with its production.

De Novo’s breakthrough technology in producing NanoFerrin™ results in 98% less greenhouse gas emissions and uses 99% less land and water compared to bovine-derived lactoferrin. Moreover, NanoFerrin™ is ten times more valuable than whey protein, which underscores its immense potential in the food, beverage, and supplements sectors.

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‍Strategic Investment to Drive Market Impact

‍“This investment will enable us to fast-track the commercialization of NanoFerrin™ and meet the growing demand for sustainable, animal-free ingredients,” said Jean Louwrens, CEO and Co-Founder of De Novo Foodlabs. “Our precision fermentation technology not only provides a reliable and eco-friendly supply chain but also positions NanoFerrin™ to transform the lactoferrin market by offering a scalable, cost-effective alternative to traditional methods.”

Joyful Ventures, known for its strategic investments in the sustainable food sector, recognizes the revolutionary potential of NanoFerrin™. Milo Runkle, General Partner at Joyful Ventures and Co-Founder of the Good Food Institute, emphasized the significance of this investment. "De Novo Foodlabs is at the forefront of a nutritional revolution. Their work in precision fermentation is essential as we seek to create scalable, sustainable alternatives to traditional animal-derived ingredients. NanoFerrin™ represents a significant leap forward in both environmental impact and market value."

‍A Collaborative Effort to Shape the Future of Nutrition

‍Beyond leading the investment, Joyful Ventures’ Milo Runkle will join De Novo’s Board of Directors, bringing his extensive expertise in sustainable food innovation to help guide the company’s strategic growth. De Novo’s innovation has also received funding from other notable investors, including Sustainable Food Ventures, Siddhi Capital, Pascual Innoventures, UM6P Ventures, and Prithvi Capital.

With this strong backing, De Novo Foodlabs is well-positioned to expand its market presence and capitalize on the rapidly growing demand for high-value, animal-free ingredients. The company’s innovative approach not only meets the demands of today’s health-conscious consumers, but also paves the way for a more sustainable future in functional nutrition.