New Zealand co-op trials alfalfa-based protein for egg replacement in bakery

Foodstuffs South Island will trial Leaf Rubisco Protein as an egg replacement in commercial bakery products, marking the first major retail partnership for the Canterbury-based protein producer. 

The partnership with the 200-store co-operative will test the alfalfa-derived ingredient in cakes, muffins, and other baked goods where eggs typically provide structure and binding. Leaft Foods, which recently started commercial production at one ton per week, is positioning the protein as a direct functional replacement that requires minimal reformulation.

“It’s a great local innovation with the potential to change how some baked goods are made here,” Daniel Te Raki, Foodstuffs South Island’s bakery operations manager, tells Food Ingredients First. “It could help diversify where our ingredients come from and ultimately give more choice to our customers across the South Island.”

The ingredient’s emulsifying and gelling properties mirror egg protein functionality in bakery applications, according to Leaft Foods CEO Ross Milne. Unlike plant-based storage proteins like soy and pea, which evolved to store nutrients rather than perform active functions, Rubisco is an enzyme protein designed for catalyzing photosynthesis.

“Storage proteins are essentially biological warehouses built to be compact and stable, but not necessarily functional in the ways we need for food applications,” Milne says. “Rubisco’s enzyme structure is inherently more dynamic, which translates into food functionality without complex formulations.”

Avoiding egg supply issues

The collaboration addresses growing pressure on egg supply and costs in New Zealand’s retail sector. Foodstuffs South Island operates New World, PAK’nSAVE, and Four Square stores across the lower South Island, with in-store bakeries supplying fresh products daily.

Leaft Foods extracts Rubisco protein directly from alfalfa leaves grown by family farmers in Canterbury. An independent life cycle assessment revealed 97% lower carbon emissions compared to whey protein, primarily driven by the elimination of inefficiencies associated with feeding plants to animals before extracting protein.

Alfalfa’s regenerative properties — nitrogen fixation, deep root systems, and multiple annual harvests without replanting — contribute to the sustainability profile. The crop produces more protein per hectare than almost any other plant, according to the company.

The current 30,000-square-foot facility was designed as a commercial demonstration plant to validate both production processes and unit economics before a larger-scale expansion. 

Leaft Foods is developing partnerships across three business verticals: B2B ingredients for food manufacturers in APAC and beyond, direct-to-consumer performance nutrition through its Leaft Blade brand, and animal nutrition applications for pet food.

The company projects volumes in the hundreds to thousands of tons through strategic partnerships, including Lacto Japan. The ingredient is labeled as “Leaf Protein (Alfalfa)” or “Alfalfa Protein” and is non-GMO and non-allergenic.

“This agreement validates what we’ve known about Rubisco’s potential,” Milne says. “We’re accelerating toward customers while preparing for real scale in 2026.”