Bespoke lactoferrin and colostrum supplement manufacturing
British VitaTech is a colostrum supplement manufacturer that develops and makes custom colostrum and lactoferrin supplements for brands worldwide, from formulation to finished product, and the brand owns the formula.
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Colostrum powders and lactoferrin capsules, specified by IgG and grade
Custom colostrum and lactoferrin supplements for premium brands are formulated and made in our UK facility, where we work as a colostrum supplement manufacturer: capsules for lactoferrin's milligram doses and lower colostrum servings, powders and stick packs carrying gram servings of colostrum, and gummies that take the protein after cooking. We specify colostrum by IgG percentage and bovine lactoferrin by grade, iron saturation and source, fix the IgG or lactoferrin per serving with fill weights set from each lot's assay, and protect both heat-sensitive proteins at every step. Each project comes with the finished product specification, a certificate of analysis for each batch, supplier and herd declarations and the stability data.
Colostrum is the milk a cow produces just after calving, and lactoferrin is milk's iron-binding protein. Both sit within our gut health supplement manufacturing range.
Bovine lactoferrin
Lactoferrin is an 80 kDa iron-binding glycoprotein with two lobes that together bind two iron ions, and native bovine lactoferrin is usually only about 15% saturated with iron (Superti, Nutrients, 2020). Producers isolate it from skimmed milk or cheese whey by ion exchange and ultrafiltration, then spray-dry it. The authorised specification sets protein above 93%, of which more than 95% is lactoferrin, iron below 350 mg/kg, moisture below 4.5%, ash below 1.5% and a pH of 5.2 to 7.2 in a 2% solution. Grades run from native to iron-free apo-lactoferrin and iron-saturated holo-lactoferrin, and we specify the grade, iron saturation and source for every lot.
Fermentation-made lactoferrin
Precision fermentation makes lactoferrin in the yeast Komagataella phaffii. In the US, FDA has raised no questions on GRAS notices for two recombinant bovine lactoferrins in listed foods such as yoghurts, drinks, bars and powders, and both must be labelled as a milk allergen. A human-equivalent lactoferrin, also made on a yeast platform, has been sold to consumer brands as an ingredient for foods, drinks and supplements since 2024, as reported by AgFunderNews. As of October 2026, no fermentation-made lactoferrin is authorised as a novel food in the UK or EU.
Bovine colostrum and its immunoglobulins
Colostrum is rich in antibodies and minerals. Its main immunoglobulin is IgG, at about 30 to 87 g per litre, and IgG content is considered a marker of quality, with more than 50 g per litre generally considered acceptable in fresh colostrum (Playford and Weiser, Nutrients, 2021). Suppliers pasteurise it, usually for about 15 seconds at 72 °C or for 30 to 60 minutes at 60 to 63 °C, then spray-dry or lyophilise it, with optional defatting, lactose removal or casein removal. Its lactose, about 2.5%, is lower than mature milk's. We buy colostrum powders specified by IgG percentage, with the herd's country, pasteurisation and drying method on every certificate.
Milk exosomes
Milk extracellular vesicles, often called milk exosomes, are tiny membrane-bound particles in milk and colostrum that carry proteins and RNA. They are mainly a research field, and any isolated vesicle ingredient goes through our in-house novel food screening before it enters a formula.
Milligrams of lactoferrin, grams of colostrum, and no heat
Lactoferrin in milligrams, colostrum by IgG
Lactoferrin works in milligrams: the daily doses in the human studies reviewed by Superti (2020) were 200 mg and 270 mg of bovine lactoferrin. Colostrum servings are set by IgG content rather than powder weight, because antibody levels are likely to vary between products, as a nutritionist quoted by Science Feedback noted (2026). We fix the IgG or lactoferrin per serving and adjust the fill weight to each lot's certificate. In the UK and EU, lactoferrin's novel food authorisation sets maximum levels by food, such as 750 mg per 100 g in candies and 120 mg per 100 g in non-alcoholic drinks, and we design lactoferrin gummies and drinks sold as foods to those levels.
Carrying lactoferrin past the stomach
Taken by mouth, bovine lactoferrin can be largely digested in the stomach, releasing peptides such as lactoferricin, a 25-residue fragment. Superti (2020) identifies microencapsulation as an efficient way to carry it further, so for a brief that calls for delivery beyond the stomach we offer delayed-release, acid-resistant capsules and microencapsulated grades.
Heat and stability
Heat is the main risk to both proteins. Lactoferrin is denatured by the usual pasteurisation and sterilisation of dairy products, as the Dutch novel food assessment of bovine lactoferrin noted (2010), and colostrum's value rests on its IgG, so we handle both as heat-sensitive. In capsules and powders, they go into dry blends at room temperature. In gummies, they are added after cooking, as the mass cools, and every gummy batch gets an active assay as standard. We keep blends inside the 4.5% moisture limit of lactoferrin's specification and confirm lactoferrin and IgG to the end of shelf life through our stability and shelf life testing programme.
Strains and immune nutrients alongside
Brands pair lactoferrin and colostrum with strains from our probiotic supplement manufacturing range and with nutrients that carry authorised claims, at levels that make the product a source, such as "Zinc contributes to the normal function of the immune system" and "Vitamin C contributes to the normal function of the immune system". For gut ranges, brands also add fibre or postbiotics.
Capsules, sticks and gummies that keep the proteins intact
We make each format in our UK facility, which is ISO 9001, HACCP and GMP certified by BSI.
- Capsules suit lactoferrin's milligram doses and lower colostrum servings, in HPMC or acid-resistant shells. Capsules are GMP certified; see capsule manufacturing.
- Powders and stick packs carry gram servings of colostrum to stir into cold drinks or yoghurt; see powder supplement manufacturing.
- Gummies take the protein after cooking, with the active assay on every batch. Gummies are GMP certified.
- Drinks are where heat matters most. A ready-to-drink product needs a heat step for safety, which can denature lactoferrin, so we usually make a powder for the consumer to mix, and test any shot for the protein it must keep. See liquid supplement manufacturing.
- Sports ranges need one decision up front: the Australian Institute of Sport places colostrum in its Group D, not for use by athletes, because WADA does not recommend it, given the growth factors it contains. We build colostrum products for wellness ranges and keep them out of products for tested athletes; see sports nutrition manufacturing.
Novel food lactoferrin, dairy colostrum and the milk allergen label
As of October 2026, colostrum can be sold in food supplements in the UK, EU and US, bovine lactoferrin is an authorised novel food in the UK and EU, and fermentation-made lactoferrin is a US option. We design every formula to the rules of the markets you sell in, and our claims and regulation page covers the detail.
- UK and EU. Colostrum is a dairy food made under the hygiene rules for colostrum, and bovine lactoferrin is an authorised novel food with maximum levels for listed foods. Labels declare milk as an allergen, retail labels say "colostrum" or "made with colostrum", and we name lactoferrin "lactoferrin from cows' milk", the designation its authorisation uses. As of October 2026, no health claim is authorised for lactoferrin or colostrum, so claims come from added nutrients.
- United States. Colostrum and bovine lactoferrin are sold in dietary supplements, with structure and function claims backed by competent and reliable scientific evidence, notified to FDA, with its standard disclaimer. A lactoferrin new to the US supplement market needs a new dietary ingredient notification unless it has been present in the food supply in a form not chemically altered.
Capsules blended at room temperature, from herd checks to release
Our suppliers collect, pasteurise, purify and dry the proteins, and every supplier passes our approval process before any material is used. For colostrum, approval covers herd health, withdrawal periods for veterinary products and the cold chain that the colostrum hygiene rules set. Our process runs in six steps:
- Goods-in. Certificates are checked against the specification: lactoferrin purity, iron, moisture and ash, or colostrum IgG, protein, moisture and microbiology, with the herd's country of origin.
- Dispensing. Fill weights are set from each lot's lactoferrin or IgG assay, so every serving delivers the labelled amount.
- Blending. Dry blending at room temperature, in a set order, with no heated step.
- Encapsulation. HPMC or acid-resistant capsules are filled and weight-checked.
- Packing. Capsules go into high-barrier bottles or blisters with desiccant; powders go into foil-laminate stick packs.
- Label check and release. The milk allergen declaration, "colostrum" or "made with colostrum", the lactoferrin designation and the IgG or lactoferrin content are verified on every batch, the critical control point in our HACCP plan.
The critical steps are protein integrity, dose accuracy and allergen control. Our allergen management plan, with yellow colour coding, controls milk-derived materials, and each product type has its own HACCP study, reviewed every year. Every project comes with its documents: the finished product specification, a certificate of analysis for each batch, supplier and herd declarations, the allergen statement and the stability data.
IgG proof to request from a colostrum supplement manufacturer
Ask how IgG and lactoferrin are measured in the finished product, not only on the raw material certificate. Every batch is tested by accredited partner laboratories (ISO/IEC 17025) as part of every order, as our testing and batch release page explains.
- IgG content by radial immunodiffusion or affinity chromatography, in the finished product and at the end of shelf life.
- Lactoferrin content and purity by liquid chromatography, with iron against the specification.
- Microbiology for dairy powders, including Enterobacteriaceae, Salmonella and Listeria.
- Allergen and lactose declarations, checked against the formula and the supplier's specification.
- Moisture and water activity of the blend and the finished product.
Quality control releases every batch against its specification, and nothing is dispatched without quality control sign-off. We keep three retained samples per batch for shelf life plus one year, and a full mock recall, forward and backward with mass balance, runs in seconds. We are ISO 9001, HACCP and GMP certified by BSI, and FDA registered. BRCGS implementation under way, certification expected in early 2027. Your formula is yours, including its specification and stability data. Start your project with your proteins, servings and markets, and we build the formula around them.
References: Superti, Nutrients (2020); Playford and Weiser, Nutrients (2021); Regulation (EC) No 853/2004 (2004); Commission Implementing Decision 2012/727/EU (2012); initial assessment report on bovine lactoferrin, the Netherlands (2010); FDA, responses to GRAS notices for recombinant bovine lactoferrin (2025 and 2026); GFI Europe and Arthur D. Little, precision fermentation viability (2025); Science Feedback, colostrum evidence check (2026).
Where it can be sold
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Bovine colostrum: UK and EU
PermittedAs of October 2026, bovine colostrum is a dairy food that can be sold in food supplements under the hygiene and labelling rules for colostrum.
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Bovine lactoferrin: UK and EU
Permitted with conditionsAs of October 2026, bovine lactoferrin is an authorised novel food in Great Britain and the EU, within the maximum levels set for listed foods.
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Fermentation-made lactoferrin: UK and EU
Not permittedAs of October 2026, no fermentation-made lactoferrin is authorised as a novel food in Great Britain or the EU.
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Fermentation-made lactoferrin: US
Permitted with conditionsAs of October 2026, FDA has raised no questions on GRAS notices for yeast-fermented bovine lactoferrin in listed foods, which must be labelled as a milk allergen.
Where this is going
To 2030
Up: fermentation-made lactoferrin, bovine and human-equivalent, wins approvals and launches
To 2036
Up: one of the most viable precision-fermentation businesses
What to watch
Novel food authorisation for fermented forms in the UK and EU; adult efficacy evidence still thin
Questions brands ask
Which lactoferrin can be used in UK and EU products?
Bovine lactoferrin, isolated from cows' milk. As of October 2026, it is an authorised novel food in the UK and EU, with maximum levels for listed foods such as candies and non-alcoholic drinks, named "lactoferrin from cows' milk" on the label and declared as a milk allergen. No fermentation-made lactoferrin is authorised in either market, so we build UK and EU products on bovine lactoferrin and screen every grade in-house against the public registers before a formula is fixed.
Is colostrum a food in the UK and EU?
Yes. Bovine colostrum is a dairy food, made under the hygiene rules for colostrum, which cover herd health, withdrawal periods for veterinary products, separate collection and cold storage. Retail labels must show the word "colostrum", or "made with colostrum" for products made with it, and milk is declared as an allergen. As of October 2026, no health claim is authorised for colostrum, so claims come from added nutrients such as zinc or vitamin C.
How do you protect immunoglobulins and lactoferrin during manufacturing?
We keep heat away from the proteins. Both proteins arrive as dried powders from approved suppliers, then go into dry blends at room temperature for capsules, powders and stick packs; in gummies they are added after cooking, with an active assay on every batch. We set servings from each lot's IgG or lactoferrin assay and confirm both in the finished product and to the end of shelf life through our stability programme.
What is precision-fermented lactoferrin?
It is lactoferrin made by yeast, such as Komagataella phaffii, engineered to produce the protein. As of October 2026, FDA has raised no questions on GRAS notices for two recombinant bovine lactoferrins in listed foods and requires milk allergen labelling, while no fermentation-made lactoferrin is authorised in the UK or EU. We prepare US programmes with the supplier's GRAS documents and build UK and EU products on bovine lactoferrin.
Which formats suit lactoferrin and colostrum?
Capsules suit lactoferrin's milligram doses and lower colostrum servings, and delayed-release, acid-resistant capsules suit briefs that call for delivery beyond the stomach. Powders and stick packs carry gram servings of colostrum to stir into cold drinks. Gummies take the protein after cooking, with an active assay on every batch. Ready-to-drink products need a heat step for safety, so we usually make a powder to mix instead. We make every format in our UK facility.
Can colostrum go into sports nutrition products?
Not into products for tested athletes. The Australian Institute of Sport places colostrum in its Group D, not to be used by athletes, because WADA does not recommend it, given the growth factors it contains. So we build colostrum products for wellness ranges. For the rest of a sports range, we arrange Informed Sport certification for your product, and every batch is tested by accredited partner laboratories as part of every order.
Do you make private label colostrum supplements?
We develop bespoke colostrum and lactoferrin supplements rather than relabelling stock formulas. A bespoke formula lets you choose the protein and its grade, the IgG or lactoferrin per serving, any pairing with probiotics or authorised nutrients, the format and the label for each market. R&D is a paid stage that can be included with an order of the right size, and your formula is yours, including its specification and stability data.