Lab-made human lactoferrin nears launch as Viva! premieres its dairy film
Precision-fermentation startup Eclipse Ingredients says its lab-made human lactoferrin is on track for a 2027 commercial launch, starting in cosmetics.
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Precision-fermentation startup Eclipse Ingredients says its lab-made human lactoferrin is on track for a 2027 commercial launch, starting in cosmetics [49].
02
UK charity Viva! premiered its crowdfunded documentary "What Do You Really Know About Dairy?" in London, taking aim at the dairy industry's health claims and PR machine [62].
03
Lidl launched a UK meat range fortified with pea protein, still built on the same animal meat as before [76].
04
The Vegan Society of Ireland asked Budget 2027 for a Denmark-style Plant-Based Food Fund to help farmers switch to fruit and vegetables [57].
05
Standing Amazon forest could hold $215 billion in undiscovered drug value, an analysis found, value already being eroded by deforestation since 2001 [59].
06
Glucosamine, a joint supplement sometimes made from shellfish shells, was linked to a 25% higher chance of dementia progression in a large health-record study [1].
Precision-fermentation startup Eclipse Ingredients targets 2027 launch for human lactoferrin
Photo: AgFunderNews
Australian precision-fermentation startup Eclipse Ingredients says it will launch commercial human lactoferrin next year, starting in cosmetics before moving into adult nutrition and, eventually, infant formula [49]. The company has signed memorandums of understanding with five distributors and begun tech transfer to pilot scale [49]. Human lactoferrin, a protein naturally found in breast milk, has never reached the market before; the bovine version already sold today is about 30% different in amino acid structure, according to cofounder Siobhan Coster [49].
“We've got two platform technologies and we're executing at a speed that is unheard of in this space.”
Siobhan Coster, cofounder and CEO, Eclipse Ingredients · [49]
By the numbers
Fivedistributors have signed MOUs with Eclipse Ingredients ahead of next year's launch [49]
30%difference in amino acid structure between bovine and human lactoferrin, per cofounder Siobhan Coster [49]
Viva! premieres 'What Do You Really Know About Dairy?' in London
Photo: Viva! The Vegan Charity
UK campaign group Viva! premiered its documentary short What Do You Really Know About Dairy? at London's Prince Charles Cinema on September 10, financed through public crowdfunding [62]. The film pairs undercover investigation footage with testimony from doctors and dietitians on dairy farming, the industry's health claims, and its lobbying and PR strategy [62]. Campaigner Heather Mills moderated a panel afterward that included gastroenterologist Dr. Alan Desmond and haematologist Dr. Shireen Kassam [62].
“Dairy is one of the cruellest animal industries that exists, but decades of PR spin and tens of millions of pounds spent on marketing campaigns have shielded it behind a totally undeserved aura of health and wholesomeness.”
Juliet Gellatley, founder and director, Viva! · [62]
“As a doctor, I see how confused people are about dairy and health every single day. This documentary cuts through a lot of that confusion with real evidence.”
Dr. Alan Desmond, consultant gastroenterologist · [62]
By the numbers
£50,000+raised through public crowdfunding and match funding to finance the documentary [62]
£19 billiona year is what Viva! says the UK dairy industry is worth [62]
FromViva! The Vegan Charity
03▬Food & RecipesStory
Lidl launches pea-protein-fortified meat range across UK stores
Photo: plant based news
Lidl GB launched a High Protein range of sausages, mince and meatballs blended with pea protein, adding at least 20% more protein than standard versions of each product [76]. The lineup, priced from £1.99, still centers on animal meat; the pea protein is added on top rather than replacing it [76]. Plant-based alternatives already beat it on both counts: Linda McCartney's soy sausages carry more protein per 100g than Lidl's own Deluxe Pork Sausages, and Good Food Institute Europe found plant-based mince and meatballs a third cheaper than meat at Tesco in May [76].
20%more protein than standard versions after pea-protein fortification, Lidl says [76]
15.6gprotein per 100g in Linda McCartney's soy sausages, versus 15.3g in Lidl's own Deluxe Pork Sausages [76]
FromPlant Based News
04▬Law & PolicyStory
Vegan Society of Ireland asks Budget 2027 to fund farmers' shift to produce
Photo: vegconomist
The Vegan Society of Ireland asked the government to create a state-backed Plant-Based Food Fund in Budget 2027, with money set aside for farmers converting land to fruit and vegetable production [57]. The charity wants a fund on the scale of Denmark's, which the Guardian reported at €170 million, plus a published National Plant-Based Action Plan and dedicated grants for farmers entering horticulture [57]. Ireland imports about 83% of the fruit and vegetables it eats, and the country's commercial vegetable growers have fallen below 70, down from more than 600 in the 1990s, according to the Climate Change Advisory Council's Annual Review 2026 [57].
“Irish people want to eat more fruit and vegetables, yet almost all of it is imported. Our farmers could be growing it.”
James O'Donovan, chairperson, Vegan Society of Ireland · [57]
By the numbers
83%of the fruit and vegetables eaten in Ireland are imported [57]
Fewer than 70commercial vegetable growers remain in Ireland, down from more than 600 in the 1990s [57]
WatchIreland's Budget 2027 goes to the Dáil on October 6, when the fund request will be answered [57].
Fromvegconomist the vegan business magazine
Worth Knowing
Food & Recipes
Pumpkin Sage Pasta With Blackened Tempeh, a creamy fall pasta from Katie's Healing Kitchen cookbook topped with balsamic-glazed tempeh, is worth cooking this week [45].
A review of current evidence found plant-based whole foods may be linked to a lower risk of several gynecological cancers, though researchers stress diet is just one factor among many [47].
Research & Nutrition
A one-time CRISPR gene-editing infusion cut LDL cholesterol by 52.5% and triglycerides by 47.8% a year later in a 15-patient trial, per results published in the New England Journal of Medicine [40].
Quinoa and peanut protein extracts supported cell attachment and growth as well as animal-derived gelatin and collagen in early cultured-meat research, a new study found [24].
Innovation
French malt giant Soufflet Malt partnered with food-tech firm Eat the Truth to ferment grains into cocoa, coffee and umami flavors, aiming to ease pressure on cocoa supplies as climate-driven shortages push prices to records [54].
One Good Thing
Four in five Irish adults said they'd like to eat more fruit, vegetables and legumes, a May 2026 survey for the Vegan Society of Ireland found [57]. Fewer than 70 commercial growers remain to meet that appetite, but the demand itself is real, and it's coming from ordinary shoppers, not activists or politicians [57]. A government fund just has to catch up to it.
vegconomist the vegan business magazine