NZ Innovator Unveils Lentil Whipping Cream Revolution
A groundbreaking innovation in New Zealand's agribusiness sector is poised to challenge the plant-based dairy market with a novel whipping cream derived fr om lentils. ANDFOODS, a startup in Palmerston North, has leveraged sophisticated fermentation techniques to convert lentils into a dairy alternative that mimics the taste and appearance of traditional cream. This development is part of a growing trend aimed at sustainable food production among the international dairy community.
Since 2019, ANDFOODS has been refining this product through a unique fermentation process that neutralizes the natural lentil flavor, subsequently incorporating coconut oil to achieve the creamy texture needed for whipping. In addition to whipping cream, the company has launched lentil milk powder, utilized in plant-based ice cream production, showcasing their adaptable approach to dairy alternatives.
Central to this innovation is research conducted at Massey University’s Riddet Institute, wh ere the legume-based milk extraction process was perfected over four years. Massey Ventures, the university’s commercialization arm, holds a significant stake in ANDFOODS, which has successfully raised $2.7 million to support its commercialization efforts, underscoring New Zealand’s dedication to agribusiness innovation.
Strategically, ANDFOODS is positioning itself as an ingredient supplier for the food-service industry rather than targeting direct consumer sales. Initial commercial production is planned for Melbourne, Australia, with a focus on serving bakery and coffee chains in Asia, Europe, and America. This business-to-business model facilitates broader culinary integration of their cream globally.
The company highlights lentils' significant sustainability advantages due to their lower land requirements and adaptability to arid conditions, compared to traditional dairy farming. ANDFOODS’ cream boasts a higher protein content than many plant-based competitors such as oat or soy creams. This emphasis on natural ingredients, sustainability, and functional performance positions ANDFOODS to capture a share of the global vegan whipped cream market, projected to reach $724.6 million by 2030, impacting dairy economics.
