A New Zealand food technology company has begun commercial production of a leaf-based protein that could function as an egg substitute in commercial baking operations.

Leaft Foods has partnered with Foodstuffs South Island (FSSI), a cooperative operating over 200 stores across New Zealand's South Island, to trial Leaf Rubisco Protein in bakery formulations. The ingredient is extracted from alfalfa grown in Canterbury and has received backing from the New Zealand government.

Production and Technical Properties

Rubisco protein is extracted directly from green leaves and classified as non-GMO and non-allergenic. According to Leaft Foods CEO Ross Milne, the ingredient demonstrates emulsion stability and gelling capability comparable to egg proteins in baked applications.

The trials will focus on products including cakes and muffins, where egg protein traditionally provides structure and moisture retention. FSSI's bakery operations team will assess whether the leaf protein can replicate these functional properties without requiring substantial reformulation.

Supply Chain Considerations

Daniel Te Raki, FSSI's Bakery Operations Manager, indicated the partnership addresses ingredient sourcing diversification. Egg supply and pricing have presented challenges for commercial bakeries, particularly during periods of avian influenza outbreaks that have affected global poultry flocks.

The alfalfa cultivation occurs on Canterbury farmland, providing a regional supply chain for South Island bakery operations. Leaft Foods has positioned the ingredient as having lower carbon emissions compared to conventional dairy proteins, though specific lifecycle analysis data was not provided in the announcement.

Commercial Development

Leaft Foods was founded by John Penno and Maury Leyland, both with backgrounds in New Zealand's agricultural sector. The company has secured investment from Khosla Ventures, a Silicon Valley venture capital firm, as well as indigenous investor Ngāi Tahu and ACC's Climate Change Impact Fund.

The company is now pursuing expansion in the United States market alongside its New Zealand operations. The commercial production milestone marks a transition from laboratory development to scaled manufacturing capability.

The bakery trials will determine whether Leaf Rubisco Protein meets the technical requirements for large-scale commercial baking whilst maintaining product quality standards expected by retailers and consumers.