Daisy Lab

Traditional fermentation has been around for thousands of years and is used to create many of our beloved pantry staples like bread, cheese, beer and wine. It uses friendly microorganisms that live and multiply in the product, feeding on sugars and producing additional elements (like enzymes, proteins, alcohols, etc.). These add flavour and change physical and chemical properties of the original product.

Precision fermentation is similar to traditional fermentation. The reason it is called ‘precision’ is because you can train the microorganism to produce an array of different things – from drugs and vaccines to flavours and proteins. The upstream process is similar to making beer, wine or medicines, while the downstream is similar to processing traditional dairy.