Massey University Scientists Innovate Dairy-Free Milk Products from Seeds
Source: The DairyNews
Massey University's scientists in Palmerston North have pioneered a breakthrough method for producing dairy-free milk products using seeds, marking a significant advancement in the alternative dairy industry.
Over the past four years, researchers at Massey's Riddet Institute have developed a fermentation process to extract plant-based milk fr om legume seeds, resulting in the creation of dairy-free creams and milk powders. The university has demonstrated its confidence in this innovative technology by supporting a new company, Andfoods, which aims to commercialize these products globally.
Andfoods, backed by a $2.7 million investment, including funds from Icehouse Ventures, is leveraging the unique properties of legume seeds, such as chickpeas, peas, lentils, and beans, to produce dairy alternatives. While the specific legume used remains undisclosed, the company's Chief Technology Officer, Dr. Arup Nag, revealed that it is a widely cultivated crop in India, traditionally used as a rotation crop between rice plantings.
Alex Devereux, CEO of Andfoods, emphasized the unparalleled qualities of their legume-based products, particularly in whipped cream formulations, attributing their success to the distinctive traits of the raw material and the proprietary production process.
Andfoods aims to supply ingredients to the food-service industry, catering primarily to Asian, European, and American bakery and coffee chains. Despite its roots in Palmerston North, the company anticipates offshore manufacturing to align with its commitment to environmental sustainability, aiming to minimize shipping distances and reduce carbon footprint.
The collaboration between Massey University and Andfoods marks a departure from the university's typical approach of licensing technology to external firms. This venture underscores Massey's willingness to take risks and actively participate in the commercialization process, showcasing a classic example of a spin-out company wh ere technology developed within the university is co-owned and implemented.
Moreover, Andfoods demonstrates a commitment to sustainability by repurposing waste products from primary production into valuable ingredients for various applications, highlighting its dedication to minimizing waste and maximizing resource utilization.
Andfoods, backed by a $2.7 million investment, including funds from Icehouse Ventures, is leveraging the unique properties of legume seeds, such as chickpeas, peas, lentils, and beans, to produce dairy alternatives. While the specific legume used remains undisclosed, the company's Chief Technology Officer, Dr. Arup Nag, revealed that it is a widely cultivated crop in India, traditionally used as a rotation crop between rice plantings.
Alex Devereux, CEO of Andfoods, emphasized the unparalleled qualities of their legume-based products, particularly in whipped cream formulations, attributing their success to the distinctive traits of the raw material and the proprietary production process.
Andfoods aims to supply ingredients to the food-service industry, catering primarily to Asian, European, and American bakery and coffee chains. Despite its roots in Palmerston North, the company anticipates offshore manufacturing to align with its commitment to environmental sustainability, aiming to minimize shipping distances and reduce carbon footprint.
The collaboration between Massey University and Andfoods marks a departure from the university's typical approach of licensing technology to external firms. This venture underscores Massey's willingness to take risks and actively participate in the commercialization process, showcasing a classic example of a spin-out company wh ere technology developed within the university is co-owned and implemented.
Moreover, Andfoods demonstrates a commitment to sustainability by repurposing waste products from primary production into valuable ingredients for various applications, highlighting its dedication to minimizing waste and maximizing resource utilization.
