Dairy Innovation: Precision Fermentation Offers Sustainable Alternative
Dairy farming is a cornerstone of New Zealand’s economy, but it also contributes significantly to carbon emissions. An Auckland-based food-tech startup, DaisyLab, is exploring a groundbreaking solution that could redefine dairy production by removing the cow from the equation.
DaisyLab is employing precision fermentation to create dairy-identical proteins. This process involves genetically modifying yeast to produce the same proteins found in cow’s milk. According to Emily McIssac, one of DaisyLab’s founders, “We produce dairy proteins without the cow.” Their end product, whey protein, can then be used to create a variety of dairy products, including yogurt, ice cream, and cheese.
Precision fermentation is already utilized in the production of common food ingredients like rennet, an essential component in traditional cheesemaking.
Currently operating a 10-liter production facility, DaisyLab anticipates scaling up to a 1,000-liter pilot plant by the end of this year. McIssac expresses confidence in their capacity to achieve this expansion, stating, “Our strain is really scaleable. We’ve got amazing fermentation expertise on the team. So should be easy, hopefully.”
Collaboration and Environmental Benefits
DaisyLab has secured an investment from Waikato dairy cooperative Tatua, enabling them to collaborate with established processing methods. “We’ve designed everything so that basically the upstream, which is the fermenter and strain, is the only change that needs to be made to the factory,” McIssac explained. “Everything downstream from that – so all the processing, spray drying and reformulation is identical to what the dairy industry are currently using.”
A Life Cycle Assessment, commissioned by French Precision Fermentation company, Bon Vivant, revealed significant environmental advantages. The assessment indicated a 96% reduction in carbon emissions and a 92% reduction in land use compared to conventional dairy farming.
Future Prospects and Practical Applications
Dr. Richard McDowell, a principal scientist at AgResearch, acknowledges the environmental benefits of precision fermentation, but notes that the technology may not fully replace traditional dairy exports, particularly for products like whole milk powder. However, he suggests this technology can assist in efforts to reduce the environmental footprint of the current sector “Where it would be useful is allowing the sector to downscale or remove from areas that are excessively leaky. Thereby disproportionately improving either greenhouse gas emissions or water quality outcomes.”
Food science and nutrition expert Li Day believes precision fermentation could add value to the dairy industry, but does not expect it to completely supplant traditional farming in the near future, stating, “Yes there will be segments of population of human being who may be quite open to having the ingredients in their foods from different sources. But there will be another segment of human beings who just want to have food from natural sources.”
In the precision fermentation process, the organism that makes the protein needs a food source. Day suggested that byproducts from traditional cheesemaking could be utilized, explaining that “It is helping you reduce the waste, and improve the processing efficiency, utilising your capital assets much more efficiently.” She also elaborated on the benefits of using precision fermentation to maximize the efficiency of processing facilities, during times when they’re not at full capacity, for instance, during the winter months.
DaisyLab aspires that its new production plant will demonstrate to the dairy industry the efficacy of the technology at scale. This could signal a significant shift in the industry’s environmental impact and operational practices.
