Erie Foods International, Inc., has introduced lactoferrin, the iron binding glycoprotein of milk. Erie’s lactoferrin is a freeze-dried bioactive natural milk protein manufactured from fresh pasteurized milk using low temperature processing and ion exchange separation. Lactoferrin is an anti-viral, anti-bacterial, anti-oxidant agent whose iron-binding properties function to extend shelf life, stabilize colors and flavors, and help retard fat oxidation.