About the Webinar

High-value active ingredients have traditionally come from animals, plants, or petrochemistry, each with real constraints on sustainability, supply, and scale. Precision fermentation offers a fourth path: engineering microorganisms to produce nature-identical molecules that are animal free at a fraction of the land, water and carbon footprint.

This webinar introduces synthetic biology and precision fermentation as a biomanufacturing platform, covering how it works, why it's gaining traction, and where it's headed. We'll look at real examples of actives being produced this way, the economic and environmental case for fermentation-derived ingredients, and the practical considerations such as cost, scale, market and regulatory acceptance, that determine which molecules make sense to produce this way.
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You'll come away with a working understanding of precision fermentation as an ingredient technology, and a framework for evaluating it against conventional sourcing routes.
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About the Speaker

Anthony Jay is a biotechnology professional with deep expertise in biomanufacturing from microbial expression systems. He is currently Chief Technology Officer at Eclipse Ingredients, a Brisbane-based precision fermentation biotech developing novel high-value active ingredients for food and cosmetic application, where he leads product development, scale-up strategy, CDMO partnerships, regulatory execution, and technical delivery from strain development through to commercial manufacture.

Before joining Eclipse, Anthony spent his career across several Contract Development and Manufacturing Organisations (CDMOs), leading technical and operational teams through the development and GMP manufacture of a diverse range of microbial-derived products for clinical and commercial supply chains in Australia and internationally. That breadth, across biomanufacturing platforms, product types, and markets, has given him a grounded, end-to-end view of what it takes to take a molecule from bench to reliable commercial supply.

Anthony holds a Bachelor's degree in Microbiology and Biology, a Master's in Environmental Economics and Policy, and a Master of Business Administration. He is passionate about the role synthetic biology and precision fermentation can play in delivering sustainable, animal-free ingredients at commercial scale.