NEW TECH FOODS

Daisy Lab, a New Zealand-based precision fermentation company, has achieved a major milestone in the production of bovine lactoferrin, a valuable bioactive protein with growing global demand.

The company has developed a yeast-based system capable of producing multiple grams per litre of lactoferrin, a significant advancement over the low concentrations found naturally in cow's milk.

Lactoferrin, known for its antimicrobial, anti-inflammatory and immune-boosting properties, is in high demand for use in infant formula, functional foods, supplements and nutraceuticals. However, extracting lactoferrin from dairy can be challenging due to its low and variable concentrations in cow's milk, typically ranging from 0.02 to 0.2 grams per litre.

she continued: "We are still in development, but this gives us real confidence in the path to scaling, with better unit economics and a more sustainable approach compared to traditional methods".

Daisy Lab's precision fermentation technology allows the company to produce lactoferrin that is molecularly identical to the naturally occurring protein, without the need for animal-derived sources. This offers a more consistent and abundant supply of the ingredient, addressing the growing global demand.

"We don't see ourselves as disruptors of the dairy industry, but rather as enablers, helping the industry to futureproof its supply and to diversify its offerings," said Miller.

The breakthrough in lactoferrin production could have far-reaching implications for the food and beverage industry. Precision fermentation-derived lactoferrin can be used as a sustainable, animal-free alternative to traditional dairy-based sources, potentially opening up new opportunities for product development and innovation in infant formula, functional foods and nutraceuticals.