Professional kitchens and culinary establishments across Singapore are increasingly adopting a next-generation dairy-free whipped cream engineered from fermented lentils, marking a significant milestone in the evolution of plant-based dairy alternatives. Developed by New Zealand-based food technology startup Andfoods—a spin-out from Massey University’s prestigious Riddet Institute established in 2023—the innovative product has officially entered the Singaporean market via a strategic partnership with prominent foodservice distributor Lim Siang Huat.
This commercial rollout represents a pivotal moment for both the company and the broader alternative protein sector. Singapore, widely recognized as a rigorous testing ground for food technology innovations due to its dense concentration of sophisticated professional kitchens, artisanal bakeries, and high-end beverage enterprises, serves as a vital strategic gateway to the broader Southeast Asian market. By introducing a patented, allergen-conscious, and high-performance dairy substitute to this demanding ecosystem, Andfoods is positioning itself at the forefront of the next wave of sustainable food innovation.
The Science and Formulation Behind Fermented Black Gram Protein
At the core of Andfoods’ market offering is a proprietary, patented fermentation process designed to neutralize and eliminate the inherent earthy, plant-like flavor profile traditionally associated with black gram beans, a type of lentil. After years of intensive research into various plant proteins, the startup identified black gram as an exceptional base ingredient due to its unique functional properties, particularly its rich polysaccharide content.
Unlike many conventional plant-based creams that rely heavily on inexpensive vegetable oils, hydrogenated fats, and synthetic additives to achieve structural integrity, Andfoods’ whipped cream utilizes the natural properties of the fermented lentil protein. The polysaccharides naturally present in the black gram allow the non-dairy formulation to independently create and sustain its own structure, delivering a superior mouthfeel, enhanced frothing capabilities, and remarkable stabilizing performance.
The formulation process combines the fermented black gram protein with select vegetable oils and food-grade emulsifiers and stabilizers commonly utilized in commercial whipping creams. This precise blending achieves the ideal whipping performance and structural stability required by professional culinary operations. Before commercialization, the product underwent extensive benchmarking against roughly thirty existing dairy and plant-based alternatives, ensuring it could match or surpass traditional dairy creams under demanding real-world kitchen conditions.
Superior Performance in Tropical Climates
One of the most notable technical advantages of the Andfoods whipped cream is its resilience in challenging environmental conditions. Traditional dairy cream is notoriously sensitive to heat and humidity, frequently separating, melting, or losing its structural integrity in warm environments. In contrast, the lentil-derived alternative exhibits exceptional stability in hot and humid climates, retaining its pristine white color, light mouthfeel, and structural shape for significantly longer periods without collapsing or separating.
This enhanced thermal stability makes the product highly versatile for a wide range of commercial applications where whipping, piping, and consistent texture are critical. Professional chefs and baristas can utilize the whipped cream in diverse culinary sectors, including beverage cold foams and cream tops for specialty coffee, classic bakery items such as profiteroles and chocolate ganache, as well as frozen desserts, cheesecakes, and mousses.
Commercial Rollout and Strategic Distribution in Asia
To support efficient production and streamlined distribution across the Asian market, Andfoods manufactures its dairy-free whipped cream in Shanghai. The product is packaged in convenient one-litre Tetra Pak cartons designed for commercial kitchens. Due to its high expansion rate during whipping, a single one-litre carton yields approximately 2.6 litres of usable product, offering exceptional economic value to culinary operators. Furthermore, the company has priced the product to be highly competitive with conventional dairy cream, removing one of the primary financial barriers that typically hinder the adoption of plant-based alternatives in the foodservice industry.
The partnership with Lim Siang Huat provides Andfoods with an immediate and direct distribution channel into Singapore’s elite dining establishments. This targeted B2B approach allows the startup to gather real-time feedback from master bakers, pastry chefs, and beverage directors who demand uncompromising quality.
Industry Reception and Chef Testimonials
Early adopters within Singapore’s competitive culinary scene have expressed strong approval for the product, highlighting its ability to deliver dairy-like performance without the associated compromises in taste or texture.
Josh Liew, co-founder and chef at prominent Singaporean brunch eatery The Glasshouse, noted the initial skepticism common among culinary professionals when evaluating plant-based alternatives. However, after testing the product, those reservations were quickly dispelled. According to Liew, the Andfoods whip performs exceptionally well during preparation, maintains a clean and neutral taste profile, and holds its structural integrity throughout intense service hours, prompting the establishment to permanently integrate the ingredient into its menu.
Alex Devereux, co-founder and CEO of Andfoods, emphasized that the product was meticulously engineered for professional kitchens that refuse to compromise on sensory attributes. Devereux stated that chefs should not have to sacrifice texture, taste, or consistency simply by choosing a dairy-free alternative, and the market response in Singapore validates the company’s rigorous approach to product development.
Chronology and Corporate Growth
The commercial launch in Singapore is the latest milestone in a rapid trajectory of growth for Andfoods since its inception.
- 2023: Andfoods officially spins out of Massey University’s Riddet Institute in New Zealand, following years of academic and scientific research into lentil and pulse proteins.
- Early 2024: The company secures an initial NZ$4 million (approximately US$2.25 million) in funding from prominent investors, including Icehouse Ventures and K1W1, to scale its research and manufacturing capabilities.
- Mid-2024 to 2025: Operational scaling leads to the establishment of production capabilities in Shanghai to service the broader Asian market efficiently.
- Early 2026: Confectionery giant Mars files a patent application (WO2026050502) referencing Andfoods’ black gram milk powder technology for use in plant-based ice creams, highlighting the lentil protein’s superior texture and stability compared to traditional incumbents like pea protein.
- Late 2026: Andfoods officially launches its fermented black gram whipped cream in Singapore through Lim Siang Huat, alongside active preparations for an upcoming NZ$6 million (approximately US$3.4 million) Series A funding round to accelerate global expansion and research initiatives.
Broader Implications for the Global Food Technology Sector
The introduction of fermented black gram-based dairy alternatives signals a broader shift within the global food technology industry toward functional, upcycled, and allergen-friendly pulse proteins. For years, the plant-based dairy market was dominated by soy, almond, oat, and pea proteins, each presenting distinct challenges related to allergenicity, supply chain volatility, or lingering off-flavors that require heavy masking with sugars and additives.
By leveraging fermentation to transform black gram—a nutrient-dense legume with ancient agricultural roots—into a high-performance dairy analogue, Andfoods demonstrates the immense potential of biotechnology in resolving structural limitations in plant-based foods. The validation from multinational conglomerates like Mars, evidenced by recent patent citations exploring black gram protein for advanced frozen desserts, underscores the ingredient’s commercial viability and scalability far beyond the foodservice whipping cream sector.
As Andfoods advances its upcoming Series A financing round to raise NZ$6 million, the company is well-positioned to expand its footprint across international markets. The successful deployment of its whipped cream in Singapore’s demanding culinary landscape proves that next-generation plant-based ingredients can successfully meet the rigorous performance standards of professional kitchens, paving the way for a more sustainable and resource-efficient future in global dairy alternatives.
