ANDFOODS, which commenced its development of this innovative cream in 2019, has invested significant effort in perfecting its product. The unique fermentation process is key to neutralizing the lentil’s inherent taste, and coconut oil is then incorporated to achieve the desired creamy texture suitable for whipping. Beyond the cream, the company has also successfully developed a lentil milk powder, which has already been utilized in the creation of plant-based ice cream, showcasing their versatile approach to dairy alternatives.

The research and development backbone for this venture stems from Massey University’s Riddet Institute in Palmerston North, where scientists perfected the legume-based milk extraction over four years. Massey Ventures, the university’s commercialization arm, is a significant shareholder in ANDFOODS, which has successfully raised $2.7 million to propel its commercialization efforts. This collaboration between academia and industry underscores New Zealand’s commitment to innovation in agribusiness.

Unlike many plant-based products targeting direct consumer sales, ANDFOODS is strategically positioning itself as an ingredient-producing company for the food-service industry. Their initial commercial production is planned for Melbourne, Australia, with a primary focus on supplying bakery and coffee chains in key markets across Asia, Europe, and America. This B2B model allows for broader integration of their lentil-based cream into various culinary applications globally.