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AndFoods: Revolutionizing Plant-Based Dairy with Novel Legume Fermentation
AndFoods, a New Zealand-based startup, is making waves in the plant-based dairy industry with its innovative approach to producing alternative milk, whipped cream, and other products. The company's primary raw material is lupine, a legume that has been part of the human diet for centuries and offers a lower environmental footprint compared to traditional dairy.
Co-founder and Chief Technology Officer (CTO), Arup Nag, leads the team at AndFoods in developing a patented, proprietary process for creating these dairy alternatives. This process neutralizes off-flavors and adds dairy-like flavor notes, resulting in a product that rivals traditional dairy products in taste and texture.
One of the key advantages of AndFoods' products is their nutritional profile. Their plant-based milk alternative contains up to 1.9% protein, significantly higher than many popular plant-based milks like oat or almond milk. This makes it an attractive option for businesses looking for high-protein, allergen-free, and gut-friendly bases for their products.
AndFoods' fermentation process also gives their whipped cream exceptional foaming ability, achieving a 140% overrun and excellent foam stability. This is crucial for applications like ice cream and barista milk, where heat and acid stability are essential.
The natural mucilage of the legume used in AndFoods' process contributes to this exceptional foaming ability. The company also uses emulsifiers and fats in their whipped cream, similar to dairy products, but their foam holds better and is suitable for a wider range of applications.
In addition to their focus on food service and manufacturing, AndFoods is collaborating with multinational companies for commercialization and exploring other formats like ice creams, barista milks, and solids. They are also working with Royal Canin on pet food applications for the nutrient-rich byproduct from their process, which is high in protein and dietary fiber.
Despite the novelty of their approach, AndFoods' process is scalable and faces no regulatory or safety concerns. This is due in part to the fact that the legume they use is well-established in the human diet and their fermentation process uses GRAS-certified ingredients.
As AndFoods continues to innovate and collaborate, it's clear that they are poised to make a significant impact in the plant-based dairy industry. With their focus on sustainability, nutrition, and taste, they are offering businesses a compelling alternative to traditional dairy products.
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