Emily McIsaac, Daisy Lab co-founder Photo: Supplied
A biotech start-up with a whimsical name is moving to shake up New Zealand's reliance on cows for milk protein.
Auckland-based Daisy Lab is raising seed funds to scale up its work on producing casein and whey without the need for a cow.
It is among several labs worldwide researching how to produce cheese, yoghurt and ice cream with the same taste and mouthfeel as those made from cow's milk.
Daisy Lab is working with precision fermentation which has been hailed as a greener way to provide protein for the world's growing population.
Some see the technology as the biggest threat yet to the dairy industry, which is under pressure to reduce its environmental footprint.
Country Life spoke to Daisy Lab co-founder Emily McIsaac.
Daisy Lab co-founders Irina Miller, Dr Nikki Freed and Emily McIsaac Photo: Supplied
