Auckland food-tech startup making dairy without the cow

Dairy is New Zealand's most profitable export industry, but also one of our biggest carbon emitters, so what if you could take the cow, and methane, out of the production process altogether? That's what one Auckland food-tech startup is working on, making dairy-identical proteins using a process called precision fermentation. DaisyLab has attracted interest from the traditional dairy industry, and is hoping to take their production to the next step, by scaling up to a one-thousand litre pilot production plant this year. Luka Forman reports.