Daisy Lab
Dairy proteins without cows, made by precision fermentation in Auckland
- Founded:
- 2020
- Location:
- Auckland, New Zealand
- Website:
- daisylab.co.nz
- Stage:
- Seed-funded, scaling toward pilot plant
- Backed by:
- Angel investors, grants
- Milestone:
- EPA approval granted 2024
- What they do:
- Precision fermentation — dairy proteins without cows
Daisy Lab
Dairy proteins without cows, made by precision fermentation in Auckland
Daisy Lab is building the infrastructure for animal-identical dairy proteins without the animal. Using precision fermentation — programming microorganisms to produce whey and casein — the company is creating ingredients that behave exactly like their dairy counterparts in food manufacturing.
Founded in 2020 by Irina Miller, Nikki Freed, and Emily McIsaac, Daisy Lab emerged from a University of Auckland research programme. The company has raised seed funding and is scaling its fermentation process toward commercial production.
Why Noteworthy
Daisy Lab represents the leading edge of New Zealand's food-tech ecosystem — a country built on dairy now pioneering its successor. Three women scientists founding a deep-tech company in a sector dominated by international players makes this a story worth telling.
About this profile
This profile was researched and written by Noteworthy using publicly available sources. If something here is out of date or incorrect, let us know and we’ll review it.
