PO Box 475, Lavington NSW, 2641 Australia +61 2 6040 0683
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Our People

We're working at the cutting edge of agricultural-biotechnology, to enable farmers to better meet the growing world demand for red meat.

We contribute to ethical and sustainable animal production that accelerates the removal of ingested antibiotics and decreases agriculture’s contribution to the emergence of drug resistant bacteria in humans. Read more about the World Health Organisation’s priorities regarding antimicrobial resistance

 To read more about our staff, click their profile picture below. 

Lachlan Campbell

Co-founder and CEO
Ba. Ag Economics, Dip Financial Planning, GAICD

Fiona Soulsby

Co-founder and CFO
Ba. App. Sc. Nuclear Medicine MBA Prof. Accounting; GAICD

Robert Bell

Co-founder and CTO
Ba. App. Sc. Agriculture

Warren Lee

Commercial Director
Ba. LLB, Law, Philosophy (Hons), University of Sydney Member, Australian Institute of Company Directors

David Lefoe

Food Quality - Consultant
Food Technologist – ISO9001 Lead Auditor

Dr Athol Klieve

Research Team A/Prof in Agricultural Microbiology, School of Agriculture and Food Sciences, Faculty of Science, UQ, Dr Phil., UNE, Master of Rural Science, UNE, Bachelor of Agricultural Science, UA.

Erika Grimes

Executive Assistant
MBA, BS Telecommunications Management;
Cert IV Training & Assessment