Yali Bio Unveils Revolutionary Yeast-Derived Human Breast Milk Fat for Enhanced Infant Formula Nutrition
Source: The DairyNews
Yali Bio, a cutting-edge US biotech startup specializing in precision fermentation using yeast, has introduced a groundbreaking development in infant nutrition—Oleic-Palmitic-Oleic acid (OPO), a bioidentical analog of human breast milk fat.
The yeast-derived OPO is set to revolutionize infant formulas, significantly improving nutritional value and enhancing overall health outcomes for infants. With approximately 130 million newborns globally being fed infant formula, according to the World Health Organization (WHO), Yali Bio aims to address the need for a cost-effective and optimal source of OPO, a nutrient critical for infant health.
OPO, scientifically known as 1,3-dioleolyl-2-palmitate, is naturally present in high concentrations in breast milk, playing a vital role in nutrient absorption. Yali Bio emphasizes that existing products often rely on fats sourced from vegetable oils or cow’s milk, lacking optimal levels of this essential fat.
The announcement comes in the wake of Californian biotech Checkerspot's unveiling of an OPO analog developed using microalgae fermentation, signaling a collective industry push toward leveraging human breast milk fats for infant nutrition.
Expert Addition to Propel Innovations
In addition to the groundbreaking OPO development, Yali Bio has welcomed Dr. Lorin DeBonte as Senior Vice President of Innovation. Dr. DeBonte, formerly an R&D Leader at Cargill, brings a wealth of expertise in food, ingredients, and crop genetics. His extensive track record includes over 100 patents and recognition from the American Oil Chemist Society (AOCS) for contributions to edible applications.
Dr. DeBonte's appointment follows the recruitment of Dr. Don DiMasi, a bioeconomy leader and former executive at Impossible Foods, as Senior Vice President of Engineering and Biomanufacturing, reflecting Yali Bio's commitment to scaling animal-free fats.
Yali Bio's Vision for Diverse Markets
Established in 2021, Yali Bio focuses on engineering lipids and fats for the plant-based industry through yeast, precision fermentation, and carbon-neutral feedstocks. Having secured $3.9 million in a seed round led by Essential Capital last year, the company's total raised capital stands at $5 million.
Yali Bio's fats have already been utilized to create sustainable, non-animal alternatives for milk, ice cream, butter, and foie gras. Dr. Yulin Lu, CEO of Yali Bio, envisions the company's transition from a platform innovator to a versatile business serving various markets in food and nutrition.
Yali Bio's research and development of the OPO fat received support from a grant from The National Institutes of Health‘s (NIH) Eunice Kennedy Shriver National Institute of Child Health and Human Development.
OPO, scientifically known as 1,3-dioleolyl-2-palmitate, is naturally present in high concentrations in breast milk, playing a vital role in nutrient absorption. Yali Bio emphasizes that existing products often rely on fats sourced from vegetable oils or cow’s milk, lacking optimal levels of this essential fat.
The announcement comes in the wake of Californian biotech Checkerspot's unveiling of an OPO analog developed using microalgae fermentation, signaling a collective industry push toward leveraging human breast milk fats for infant nutrition.
Expert Addition to Propel Innovations
In addition to the groundbreaking OPO development, Yali Bio has welcomed Dr. Lorin DeBonte as Senior Vice President of Innovation. Dr. DeBonte, formerly an R&D Leader at Cargill, brings a wealth of expertise in food, ingredients, and crop genetics. His extensive track record includes over 100 patents and recognition from the American Oil Chemist Society (AOCS) for contributions to edible applications.
Dr. DeBonte's appointment follows the recruitment of Dr. Don DiMasi, a bioeconomy leader and former executive at Impossible Foods, as Senior Vice President of Engineering and Biomanufacturing, reflecting Yali Bio's commitment to scaling animal-free fats.
Yali Bio's Vision for Diverse Markets
Established in 2021, Yali Bio focuses on engineering lipids and fats for the plant-based industry through yeast, precision fermentation, and carbon-neutral feedstocks. Having secured $3.9 million in a seed round led by Essential Capital last year, the company's total raised capital stands at $5 million.
Yali Bio's fats have already been utilized to create sustainable, non-animal alternatives for milk, ice cream, butter, and foie gras. Dr. Yulin Lu, CEO of Yali Bio, envisions the company's transition from a platform innovator to a versatile business serving various markets in food and nutrition.
Yali Bio's research and development of the OPO fat received support from a grant from The National Institutes of Health‘s (NIH) Eunice Kennedy Shriver National Institute of Child Health and Human Development.
