Food Tech Stories
Stories about the NZ companies rethinking protein, fermentation and the future of food.
Replace the Cow or Build on It: What New Zealand Food-Tech Learned
Three food-tech founders, three bets on how to change what New Zealand sells the world. One broke, one held and one bet on the movement itself.
New Zealand Food-Tech Startups to Watch
New Zealand’s economy runs on food, and a growing group of founders are now applying biology, engineering and data to how protein itself is made.
What Is Precision Fermentation?
The “fermentation” part has been with us for millennia, bread, beer, cheese, yoghurt. The “precision” part means using modern biology to make a microbe.
Leaft Foods: Making Protein From Leaves
Leaft Foods, founded by Maury Leyland Penno and Dr John Penno, extracts Rubisco, the world’s most abundant protein, from green leaves and turns it into a high-value food ingredient grown on Canterbury farmland.
Daisy Lab: Rethinking Dairy in New Zealand
Daisy Lab is rethinking dairy — producing animal-identical whey proteins using precision fermentation from its base in New Zealand.
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