Emily McIsaac

Emily is the co-founder and COO of precision fermentation start up, Daisy Lab. She has a background in molecular biology and genetics, completing her masters in 2022 which was the foundational science for Daisy Lab. Since then, she has transitioned to an operational role.  

Daisy Lab’s mission is to revolutionise food production by creating dairy-identical ingredients using microbes, not cows. Daisy Lab envisions a future where New Zealand will continue to lead in the field of protein production, but will shift towards plant-based, algal and fermentation-derived proteins as the global demand for sustainable alternatives to animal agriculture continues to rise.