Irina Miller

New Zealand’s dependency on traditional animal agriculture sparked a challenge for Irina Miller: how can we feed a growing global population without destroying the planet? After working in the dairy industry, Irina learned of the potential to create dairy-identical proteins as an alternative to the everyday products consumed by Kiwis. And when she saw no one else pursuing it seriously in Aotearoa, she decided to take the leap herself.

Irina began in 2021, connecting with molecular biologist Dr Nikki Freed and Emily McIsaac, a Master of Science student, to build Daisy Lab and bring to life her mission of transforming New Zealand’s food system. Developing animal-free dairy is done by producing dairy-identical proteins, like beta-lactoglobulin and lactoferrin, using yeast rather than cows. 

In order for Daisy Lab to succeed, Irina recognised the need to work with the dairy industry’s existing infrastructure, not against it. Irina has led Daisy Lab through early funding, regulatory uncertainty and shifting public perceptions. Her strategy of utilising sector expertise and building trust with both the incumbent industry and consumers has allowed Daisy Lab to scale faster, while lowering costs and creating fewer environmental impacts. The company now holds a pipeline of animal-free dairy proteins and is preparing to open a pilot-scale fermenter by the end of 2025.

Daisy Lab is designed to serve parties cross the food ecosystem, from farmers and investors to government and consumers. Irinia’s leadership of Daisy Lab is setting a new benchmark for science-based, ethical food innovation in Aotearoa and beyond, delivering the functionality and nutrition that New Zealanders expect from dairy whilst decoupling from reliance on animals entirely.