Exclusive: Andfoods Readies Singapore Launch of Black Gram Whipped Cream After Mars Patent Citation

New Zealand startup Andfoods will bring its lentil-based whipped cream to Singapore in the coming weeks, shortly after its black gram protein was mentioned in a Mars patent filing.

In March, confectionery giant Mars filed a patent application covering plant-based ice creams made from black gram protein, highlighting the lentil’s potential to enhance texture and stability better than incumbents like pea protein.

That filing referenced black gram milk powder samples supplied by New Zealand startup Andfoods and a Massey University patent covering the process used to make them.

According to Andfoods, the citation underlined the commercial relevance of its years-long work, which originated at Massey University’s Riddet Institute, whose scientists explored how legumes could be turned into high-performance dairy-free ingredients.

Andfoods spun out of the Riddet Institute in 2023, and has since commercialised its platform with products designed to meet the performance demands of chefs, manufacturers, and consumers alike.

Now, it’s preparing to introduce its first product, a dairy-free whipped cream made from black gram protein, in Singapore in the coming weeks.

“We’re launching first into Singapore’s professional foodservice market,” co-founder and CEO Alex Devereux tells Green Queen. “Initial customers will include bakeries, cafés and dessert operators that are looking for a dairy-free cream capable of whipping, piping and holding its structure in commercial kitchens.”

Fermentation ‘unlocks’ black gram’s functional properties for plant-based dairy

Andfoods employs fermentation to eliminate lentils’ plant-like notes and enhance their functional performance, delivering a superior mouthfeel and dairy-like experience compared to other alternatives.

“Our core technology is a patented fermentation process developed from research at the Riddet Institute, Massey University,” says Devereux.

“Rather than focusing on creating a novel ingredient, we’re focused on improving the functional performance of pulses, so they behave more like dairy in demanding food applications,” he adds.

The CEO explains that the company conducted years of research to identify black gram as its base ingredient, citing its unique functional properties. “Fermentation helps unlock those properties, resulting in ingredients with improved flavour, texture and functionality for products like whipping cream and frozen desserts,” Devereux says.

“More broadly, we see this as a platform technology that can be applied to a range of pulse crops rather than something limited to a single ingredient,” he adds.

“The product is built around our fermented black mung bean base, combined with vegetable oils and food-grade emulsifiers and stabilisers commonly used in whipping creams to deliver the whipping performance and stability professional kitchens require.

“It is dairy-free, palm oil-free and designed primarily for functionality in foodservice, rather than as a nutritional replacement for dairy.”

Andfoods eyes Series A funding round following whipped cream launch

Andfoods’s whipped cream has been developed for applications where whipping, piping, heat stability, and consistency are critical. It has a white colour and light mouthfeel, and holds texture without collapsing.

The ingredient is built for use in drinks and desserts alike, from beverage cold foams and cream tops to layered desserts, cheesecakes, and ice creams.

“Our fermentation process is proprietary and forms part of our intellectual property portfolio. We aren’t using a novel microbial strain that requires separate regulatory approval,” reveals Devereux. That means Andfoods is ready to enter the market straight out of the gate.

“We’ve raised NZ$4M [$2.25M] from New Zealand investors like Icehouse Ventures [and] K1W1,” he adds. “We are raising a Series A later this year, targeting NZ$6M [$3.4M].”

Its fundraising drive will be helped by the impending commercial launch in Singapore, a market more receptive to new food tech products than perhaps any other.

The startup says the alternative protein category is moving in a new phase where functionality, taste and affordability will matter more than novelty alone, particularly in foodservice and manufacturing, where performance is decisive.

Mars’s focus on black gram protein is a bonus, putting a spotlight on the ingredient’s potential in dairy-free applications, which Andfoods can demonstrate commercially in the island nation.

“Scientific breakthroughs become most meaningful when they find their way into products that consumers can enjoy,” said Harjinder Singh, co-founder of the Riddet Institute, and a founding contributor to the research programme. “It’s encouraging to see global recognition of the opportunities these ingredients present.”