DaisyLab, an Auckland-based food-tech startup in New Zealand, is pioneering precision fermentation to create dairy proteins without cows. With a 1,000-liter pilot plant in progress, the innovation aims to cut carbon emissions and optimize dairy production while complementing traditional methods.
DaisyLab, a food-tech startup based in Auckland, New Zealand, took a significant step toward revolutionizing dairy production. As dairy remains the country’s most profitable export industry—and a major carbon emitter—DaisyLab aims to change the landscape by developing dairy proteins without cows through precision fermentation.
Revolutionizing Dairy with Biotechnology
DaisyLab’s approach involves genetically modifying yeast strains to produce proteins identical to those found in cow’s milk. According to co-founder Emily McIssac, this innovation offers an eco-friendly alternative without compromising quality.
To scale its production, DaisyLab is launching a 1,000-liter pilot plant, leveraging its advanced fermentation expertise. A Life Cycle Assessment by Bon Vivant, a French precision fermentation company, indicates that this method could reduce carbon emissions by 96% and land use by 92% compared to conventional dairy farming.
Traditional Dairy Industry Shows Interest
New Zealand’s renowned dairy cooperative, Tatua, has invested in DaisyLab, signaling a shift in the industry. The startup’s technology integrates seamlessly with existing dairy infrastructure, requiring minimal adjustments in downstream processing.
McIssac highlighted an additional sustainability advantage—precision fermentation could utilize byproducts from cheesemaking to feed protein-producing organisms, increasing resource efficiency.
The Future of Dairy Production in New Zealand
While DaisyLab’s innovation does not intend to replace traditional dairy farming, experts see it as a valuable addition to the industry. Food science specialist Li Day notes that such technology can enhance sustainability while maintaining economic viability.
With New Zealand’s dairy sector facing challenges like surplus capacity during winter, DaisyLab’s method presents an opportunity to optimize capital assets and reduce waste. If successfully scaled, precision fermentation could redefine sustainable dairy production and set new global industry standards.
