In the high-stakes world of professional culinary arts, texture, stability, and mouthfeel are not merely desirable attributes—they are the baseline requirements for success. For decades, dairy-based whipping cream has reigned supreme in these areas, leaving plant-based alternatives struggling to replicate its performance. However, a New Zealand-based food technology startup, Andfoods, is rewriting the narrative with a breakthrough product derived from a humble pulse: the black gram (lentil). By leveraging a patented fermentation process, Andfoods has officially launched its dairy-free whipped cream into Singapore’s competitive foodservice sector. This move signals a significant shift in the plant-based industry, moving beyond simple ingredient replacement toward high-performance molecular innovation. The Genesis of a Culinary Innovation Andfoods emerged in 2023 as a spin-out from the prestigious Riddet Institute at Massey University in New Zealand. The institute, renowned for its global leadership in food science, provided the fertile ground for the company to explore the functional properties of legumes. After years of rigorous research and development, the startup identified black gram protein as the optimal base for its non-dairy cream. Unlike many plant-based alternatives that rely on heavy processing or cheap, inflammatory oils, Andfoods utilizes the inherent polysaccharides found within the lentil to create a stable, whipped structure. This unique biological composition allows the product to achieve the precise aeration and rigidity required for professional baking and beverage applications without the need for hydrogenated fats, palm oil, or excessive stabilizers. Chronology: From Lab Bench to Singapore’s Kitchens The journey of Andfoods has been characterized by a swift transition from academic theory to commercial viability: 2023: Andfoods officially spins out of the Riddet Institute, armed with intellectual property regarding fermented legume proteins. Early 2024: The company secures initial investment, totaling NZ$4 million, from prominent venture capital firms including Icehouse Ventures and K1W1. Mid-2024: Extensive benchmarking begins, with the team testing their formulation against over 30 existing dairy and plant-based creams to ensure it could withstand the "real-world" stressors of high-volume kitchens. Late 2024: A strategic partnership is forged with Lim Siang Huat, a premier foodservice distributor in Singapore, providing a direct pipeline to the city-state’s elite restaurant and bakery circuit. Present Day: The product is officially integrated into the menus of leading Singaporean establishments, with production capacity bolstered by a manufacturing facility in Shanghai to serve the broader Asian market. Supporting Data: Why Black Gram Outperforms the Competition The technical superiority of the Andfoods whipped cream lies in its performance under stress. In tropical, humid environments like Singapore, traditional dairy cream is prone to "weeping"—a process where the structure collapses or separates due to heat and moisture. The Science of Stability Andfoods’ fermentation process serves two critical functions: Taste Neutralization: Fermentation removes the inherent "beany" or vegetal aftertaste typical of many plant proteins, resulting in a clean, neutral flavor profile that complements both sweet and savory applications. Structural Integrity: The polysaccharides in black gram protein act as a natural scaffolding for the air bubbles introduced during the whipping process. According to internal company benchmarks, this structure is more robust than that of pea protein or coconut-based alternatives. A single one-litre Tetra Pak carton of the base product yields 2.6 litres of usable whipped cream, offering a level of efficiency that rivals conventional dairy. Furthermore, the product’s heat stability ensures that delicate desserts—such as profiteroles, mousses, and cheesecakes—retain their form even in non-refrigerated display cases. Industry Implications and Strategic Partnerships The significance of this launch extends beyond the product itself; it represents a broader trend of major food corporations eyeing the potential of lentil-based technology. Earlier this year, global confectionery giant Mars filed a patent application referencing black gram protein for use in plant-based ice creams. The patent explicitly notes the superiority of this specific legume in enhancing texture and stability compared to industry incumbents. For Andfoods, this validation is a powerful endorsement of their R&D strategy. By positioning themselves as a "no-compromise" solution, the startup is successfully appealing to a demographic of professional chefs who have historically been reluctant to switch to plant-based products due to perceived quality deficits. Official Responses: What the Chefs are Saying The true measure of any foodservice product is its reception by those behind the pass. Alex Devereux, co-founder and CEO of Andfoods, emphasizes that the company’s mission was never to create a "good enough" substitute, but a product that excels on its own merits. "Singapore is a market where performance gets tested quickly and visibly," Devereux stated. "It has a dense concentration of professional kitchens, bakeries, and beverage businesses, and it’s a gateway to the wider region. Chefs don’t accept trade-offs on texture, taste, or consistency, and they shouldn’t have to when they go dairy-free." Early adopters have been quick to validate these claims. Josh Liew, co-founder and chef at the popular Singaporean brunch spot The Glasshouse, was initially skeptical of the prospect of a plant-based whip. "We were skeptical going in, because dairy-free usually means compromise. Andfoods Whip changed our minds," Liew remarked. "It whips up beautifully, tastes clean, and holds up through service; we’ve already built it into our menu." Looking Ahead: Scaling and Sustainability The economic model behind Andfoods is designed for scalability. By producing in Shanghai and leveraging existing distribution networks, the company is ensuring that its pricing remains "very competitive" with dairy. As the company sets its sights on an upcoming NZ$6 million (approx. US$3.4 million) Series A funding round, the focus is expected to shift toward expanding production capacity and entering new international markets. The success of the Singapore launch serves as a proof-of-concept that will be critical for future negotiations with global distributors. The Broader Shift The success of Andfoods underscores a transition in the food tech sector. While the first wave of plant-based innovation focused on burgers and ground meat, the current frontier is functional, high-performance ingredients that can master the complexities of baking and pastry. By solving the "stability crisis" of non-dairy creams, Andfoods is not just providing a vegan alternative; they are offering a functional tool for the modern kitchen. As consumer demand for dairy-free options continues to climb, and as climate change necessitates more sustainable agricultural practices, the humble black gram may soon become a staple in high-end kitchens globally. The story of Andfoods is far from over, but it has already achieved a rare feat in the food industry: it has taken a product long defined by compromise and turned it into a category-leading innovation that holds its own in the most demanding culinary environments on earth. Post navigation The Green Algorithmic Frontier: Balancing AI’s Carbon Cost with Sustainability Potential
