Beta-casein protein preparation from a GM source being assessed by FSANZ

Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the use of a beta-casein protein preparation (BCPP1) as a food ingredient.

BCPP1 is produced by fermentation from a genetically modified (GM) strain of the yeast Komagataella phaffi. The yeast contains the gene for the beta-casein A2 protein from Bos taurus (cow).

BCPP1 is intended as an ingredient in foods such as dairy substitutes, protein beverages and baked goods.

FSANZ has reported that their safety assessment found no public health or safety concerns with the proposed use of the ingredient. However, because beta‑casein is a known milk allergen, foods containing BCPP1 would not be suitable for people with a milk allergy. To help protect these consumers, FSANZ is proposing these foods be labelled with a mandatory allergen declaration for ‘milk’. Dairy substitutes and other foods represented as not containing milk, that contain BCPP1, would also be required to display a front-of-pack advisory statement.

Foods containing BCCP1 would also need to be labelled as 'genetically modified' if they contain novel DNA and/or novel protein.

The FSANZ Consultation Hub is open for comments until 11.59 pm (AEST) on 20 August 2026.

Image credit: iStock.com/Dannko