Pinnacle Food Group Limited Completes First Bench-Scale Fermentation of Recombinant Human Lactoferrin (rhLF) Using Methanol-Free Pichia Fermentation
Key Highlights
- ➤Pinnacle Food (PFAI) completes first 5-liter bench-scale rhLF fermentation
- ➤HPLC, SDS-PAGE and Immuno Blotting confirm rhLF expression
- ➤Methanol-free Pichia technology advances strain optimization and scale-up evaluation
- ➤Company warns bench-scale results may not replicate at larger scales
Expert Statements
Jiulong You, Chief Executive Officer of Pinnacle Food Group Limited
“Completing our first bench-scale fermentation and confirming rhLF expression is an important step for our biotech program.”
Jiulong You, Chief Executive Officer of Pinnacle Food Group Limited
“This result gives our team a solid foundation for the next phase of work as we evaluate the path toward scale-up.”
Jiulong You, Chief Executive Officer of Pinnacle Food Group Limited
“We remain focused on building our precision fermentation capabilities to support the development of high-value biological ingredients for potential industry partners.”
VANCOUVER, BC AND HONG KONG, HK / ACCESS Newswire / October 13, 2026 / Pinnacle Food Group Limited (NASDAQ:PFAI) ("Pinnacle Food" or the "Company"), a technology-driven company operating at the intersection of smart farming and bioengineering, today announced that its wholly owned subsidiary, Pinnacle Food AgTech HK Limited ("PFHK"), has successfully completed the first bench-scale fermentation of the Company's first-generation recombinant human lactoferrin ("rhLF") yeast strain in a 5-liter bench-scale fermenter.
Laboratory analyses, including high-performance liquid chromatography (HPLC), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Immuno Blotting, confirmed rhLF expression. The fermentation was conducted using the methanol-free Pichia fermentation technology developed under the Company's research collaboration with Bioboost Synbio Consulting Inc. ("Bioboost"). This methanol-free approach is designed to offer a cleaner, safer and more cost-effective alternative to conventional methanol-based fermentation approaches.
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