Daisy Lab

We’re excited to make the Next 95 – an annual list of innovators and entrepreneurs progressing sustainable business in New Zealand, announced today by the Sustainable Business Network. Selected from the 2024 Sustainable Business Awards entries, we can’t wait to see what’s next. Wish us luck for the big night on 27 November! Check out the whole list. #sustainablebusinessnetwork

Thank you Scott Mathias for covering our mahi! "By moving to a phased introduction of precision fermentation, farmer-owned co-ops like Fonterra, Tatua and companies like Synlait and Westland Dairy Products can continue supporting their shareholders at the same time diversifying to cropping plant-based raw materials for non-dairy milk production" - we couldn't have said it better ourselves. Navigate, Future Food Aotearoa (FFA)

💥 We are thrilled to be featured in FoodNavigator USA 🙇 The global capacity for precision fermentation, as estimated by The Good Food Institute, are around 16 million litres - comparable to a single dairy factory 💰 Building new precision fermentation facilities is capital-intensive, especially when investment in food tech is limited 🏭 Daisy Lab is designing fermentation strains and protocols that integrate seamlessly with existing dairy operations, requiring only the addition of a bioreactor 🌏 This will allow us to leverage New Zealand’s dairy industry strengths while establishing global partnerships to scale precision fermentation Thank you Elizabeth Crawford for covering our story! https://lnkd.in/gCMstp9D

October has been a busy month with all of our founders speaking at conferences. Thank you Food Frontier for organising #AltProteins24 and having Daisy Lab there!

Our co-founder and CEO is on the stage today! Watch the pitch and the rest of the exciting program of the #RLIF24 here - https://bit.ly/FORUM24LIVE

Daisy Lab's COO and co-founder Emily McIsaac is having a good year! Last night she was announced as the winner of the KiwiNet Breakthrough Innovator Award, supported by Sprout Agritech. The judges noted that Emily has played a pivotal leadership role in propelling Daisy Lab forward. She embodies the qualities of a successful entrepreneur – adaptability, decisiveness, and a willingness to learn and take calculated risks. Thank you to our investor and Director Latesha Hearth, who accepted the award on her behalf while Emily is completing her BMW Accelerator program in Berlin.

Wellington, here we come! Our co-founder and CEO Irina Miller will be representing Daisy Lab at the regional round of the #STARTUPWORLDCUP. Thank you to Pegasus Tech Ventures and Creative HQ for supporting this amazing event. The line up of startups is outstanding and each and every one of us deserve to win! Femmi, SupaPwr , Lifelike Digital, Kitea Health, Endo45, Volition, KiwiFibre, TasmanIon , SeeStuff, UsedFULLY®

#disruptiveclimatetech at the #CCBC24. Blown away by the potential of Daisy Lab as articulately outlined by Emily McIsaac. Precision fermentation that produces dairy-identical proteins to create food and beverage ingredients. But without the cow. A group of passionate and smart biochemists (all women) have developed this solution, which reduces greenhouse gas emissions seen with traditional dairy by up to 97% (while offering significant savings in land use, water). And they’re doing it in a smart way by enabling integration with existing dairy manufacturing infrastructure. And the agri sector sees the value too given the numerous local and global collaboration we’re seeing between big dairy and new technologies like this. #climateinnovation #womenchangingtheworld #agritransition Sustainable Business Council NZ | Environmental Defence Society (EDS) | Climate Leaders Coalition #climatechange #climatetransition #leadingclimateaction #sustainablebusiness #CCBC24

Daisy Lab was featured in Cellular Agriculture Australia's paper on producing food with precision fermentation along with other brilliant pioneers from ANZ. https://lnkd.in/exhkbxk3

✨ SOLUTION SATURDAY 05 🐄 No-cow dairy with all the benefits of dairy products! Daisy Lab produces dairy-identical proteins using microbial fermentation, offering sustainable dairy products without the need for cows. 👉 Watch Emily McIsaac, Co-Founder and COO, explain how they do that and how their technology addresses the environmental concerns associated with traditional dairy production methods. #DaisyLab #NoCow #Dairy #Solution #Future #Tech #Sustainability #HowWillYouRespond