Daisy Lab’s Lactoferrin Surpasses Cow’s Milk Yield

Auckland-based Daisy Lab has developed a recombinant bovine lactoferrin with yields exceeding those found in cow’s milk, utilizing precision fermentation. This innovation could significantly reduce production costs, making lactoferrin more accessible for dairy applications and potentially transforming the market dynamics for this high-value protein.

Original excerpt: Daisy Lab, a precision fermentation startup making cow-free whey proteins, has produced bovine lactoferrin that outperforms its conventional counterpart…

Source: Green Queen