Leaft Foods, a pioneering company that extracts the planet’s most abundant protein directly from green leaves, has announced a major partnership with Foodstuffs South Island (FSSI). FSSI is a 100% New Zealand-owned co-operative operating over 200 stores across the South Island. The collaboration aims to explore the use of Leaf Rubisco Protein in a variety of bakery products.
Leaft Foods has begun commercial production of Leaf Rubisco Protein, a non-GMO and non-allergenic ingredient derived from Canterbury-grown alfalfa. The new partnership will see Leaft Foods and FSSI’s bakery teams collaborate on trials to replace egg protein with Leaf Rubisco in baked goods, including cakes and muffins.
This innovative ingredient has the potential to ease pressures on egg supply and reduce costs, all without compromising taste, texture, or quality. It can be incorporated into baked goods without complex formulations. It’s a practical alternative for bakers seeking sustainable solutions.
Daniel Te Raki, Bakery Operations Manager at FSSI, expressed excitement about the project. “This really grabbed our attention. It’s great local innovation with the potential to change how some baked goods are made here,” he said. “We want to diversify our ingredient sources and give more choices to our customers across the South Island. This partnership ticks those boxes and also supports the sustainability of our baking.”
Ross Milne, CEO of Leaft Foods, highlighted the significance of the collaboration. “This partnership strengthens the commercial viability of Leaf Rubisco Protein, especially following recent investment by the New Zealand government in sustainable food production,” he said. “Our ingredient’s emulsion stability and gelling capability make it perform exactly like eggs in baked goods. It’s a true example of South Island innovation—local ingenuity tackling both local and global challenges.”
