Foodstuffs Backs Leaft Foods' Sustainable Baking Breakthrough

Foodstuffs South Island (FSSI) and Leaft Foods today announced a landmark partnership to explore the use of Leaf Rubisco Protein, the planet's most plentiful protein extracted directly from green leaves, in a range of bakery products.

Leaft Foods has started commercial production of Leaf Rubisco Protein, a non-GMO and non-allergenic ingredient extracted from Springston, Canterbury-grown alfalfa. The agreement will see Leaft Foods and FSSI bakery teams trial how Leaf Rubisco protein can be used in place of egg protein in a range of baking products.

The ingredient has the potential to take pressure off the supply and cost of eggs without compromising taste, texture, quality or requiring complex formulations in products such as cakes and muffins.

“This really grabbed our attention,” said Daniel Te Raki, FSSI’s Bakery Operations Manager. “It’s great local innovation with the potential to change how some baked goods are made here.

“We wanted to get involved because it could help diversify where our ingredients come from and ultimately give more choice to our customers across the South Island.

“This partnership ticks those boxes and also presents the potential to strengthen the overall sustainability of baking and bakery products.”

CEO of Leaft Foods, Ross Milne said the collaboration strengthened the ingredient's commercial viability following investment by the New Zealand government in pioneering sustainable food production.

"This agreement validates what we've known about Rubisco's potential and represents the kind of innovation-driven and community-focused solutions that New Zealanders deserve," said Milne.

“It’s emulsion stability and gelling capability make it perform exactly like eggs in baked goods. This is South Island innovation at its purest - local ingenuity and expertise tackling local and global challenges."