New Zealand-based startup AndFoods, through Icehouse Ventures, has raised NZ$2.7 million, which will be earmarked for the development and marketing of seed-based creams and milk powders made from legume pulses.
“With the amount of R&D that’s been invested, AndFoods is in an incredible position as we go into the market with a product that has years of science behind it,” said AndFoods CEO Alex Devereux.
“As well as being one of the few allergen free dairy alternatives, our process uses fermentation to help give AndFoods greater control of flavour profile and other important properties.”
AndFoods says its signature cream product has demonstrated a consistent 140 per cent overrun, defined as the ability to take on air and maintain shape.
The idea stemmed from AndFoods co-founder and chief technology officer Arup Nag, previously a researcher at Massey University and the Riddet Institute, who discovered the potential of a legume seed from his homeland India.
“This has been a union of the special ingredients native to my home in India, combined with the resources and expertise from the team at the Riddet Institute,” Nag said.
“With AndFoods, we now have the means to commercialise this scientific discovery, and provide the best plant-based cream and ingredients to the world.”
Icehouse Ventures partner Barnaby Marshall also expressed optimism about the future of AndFoods’ plant-based products.
“AndFoods has developed something that is poised to become a fundamental ingredient for all kinds of food producers, at a high enough quality that it’s immune to changing trends,” Marshall said.
