Palmerston North startup ANDFOODS has developed a cream made from lentils, utilising fermentation technology to create a dairy alternative that closely mimics the taste and appearance of traditional dairy cream.
ANDFOODS said it will begin the commercial production in Melbourne, Australia, at a hub that they have found the most suitable for manufacturing the lentil cream.
ANDFOODS has been developing the cream since 2019, investing considerable effort to finalise the product, with a strong emphasis on achieving the right flavor. The fermentation process was said to have changed the taste of the lentil milk. Coconut oil was then added to transform it into cream.
The one-year-old company has also developed a lentil milk powder, which they used to make ice cream. Furthermore, ANDFOODS has additional products in development.
The use of lentils is part of a broader trend towards plant-based alternatives, responding to increasing consumer demand for allergen-free and environmentally sustainable food options.
Lentil-based Goods on Consumer Health
Studies show that regular consumption of lentils can reduce an individual’s risk of chronic diseases such as diabetes, obesity, and heart disease. This is largely attributed to their high content of protective plant compounds, including phenols, which possess antioxidant, antibacterial, anti-viral, and anti-inflammatory properties.
Lentils are also rich in prebiotic fibre, which promotes a better digestive system and reduces a person’s risk of having colorectal cancer. Moreover, the fibre, folate, and potassium present in lentils make them a perfect choice for managing blood pressure and cholesterol. They are also a source of iron and vitamin B1, which helps maintain a healthy heartbeat.
Lentils on the Environment
Dairy-free lentil cream presents a sustainable alternative to traditional dairy products, requiring fewer land spaces compared to conventional animal farming. Moreover, unlike corn and other grains that require significant amounts of water to grow, lentils are able to flourish in dry environments where many other crops would wither and die.
Market Potential
Increasing environmental concerns, heightened regulatory pressures, and the growing vegan population are significant factors driving the growth of the lentil-based market. In fact, the vegan whip cream market, which includes lentil-based options, is witnessing substantial growth. The global market for vegan whipped cream was estimated at US$ 458.1 million in 2022 and is expected to reach US$ 724.6 million by 2030.
ANDFOODS is well-positioned to capitalise on the growing demand for plant-based dairy alternatives. The company’s innovative process and use of an underutilised legume crop could give it an edge in delivering high-quality, allergen-free dairy replacements that meet evolving consumer preferences for sustainable, great-tasting foods.