Daisy Lab Announces Major Breakthrough in Production of Bovine Lactoferrin Through Precision Fermentation

New Zealand-based precision fermentation company Daisy Lab has achieved a significant breakthrough in the production of bovine lactoferrin. After just over a year of research, the company can now produce multiple grams per litre of the protein using a yeast host, paving the way for commercial-scale production for various applications such as infant formula, functional foods, supplements, and nutraceuticals. Lactoferrin is a rare bioactive protein with antimicrobial, anti-inflammatory, and immune-boosting properties, and Daisy Lab's technology allows for higher yields than naturally found in cow's milk.

Founded in 2021, Daisy Lab focuses on utilizing microbes to create proteins molecularly identical to those in cow's milk. The company recently received approval from the Environmental Protection Authority (EPA) to expand its dairy protein platform to 5,000 L, marking a significant milestone in scaling and commercializing its technology. Daisy Lab's co-founder and CEO, Irina Miller, expressed confidence in the company's ability to surpass traditional production methods, offering better unit economics and a more sustainable approach to producing valuable proteins.