Leaft Foods and Lacto Japan to scale up Rubisco protein for food manufacturing

Pioneering a new protein extracted directly from green leaves, Leaft Foods has partnered with Lacto Japan, a distributor and producer of specialty food ingredients, to accelerate the commercialization of its novel Rubisco Protein Isolate for Japanese food manufacturing.

The allergen-free ingredient delivers an amino acid profile “superior to whey protein,” with Leaft Foods expecting to set a new standard for sustainable protein nutrition. It adds that Rubisco utilizes “only a fraction” of the carbon footprint of conventional dairy protein.

In terms of functionality in food formulations, Rubisco replaces eggs, emulsifiers, and gelling agents as a substitute for artificial ingredients.

“It is not every day that you discover such an exciting new protein,” says Takeshi Shimizu, general manager Oceania at Lacto Japan.

“What impressed us most was not only the protein system itself, but the fact that we have been able to work with it in a range of promising applications from the start. The quality, texture, and flavor of the foods produced meet the exceptionally high standards that Japanese consumers expect.”

Established in Japan

Leaft Foods was founded in New Zealand and predominantly focuses on expanding within the US. The company recognizes Japan as a renowned global hub for food innovation.

Lacto Japan boasts “deep integration” within the sector, having been operating in the country for decades. It has established a network with ingredient companies from New Zealand and Australia, alongside major players in the Japanese food industry. The company also has a track record with protein ingredients.

Leaft Foods says the partnership ties into its global commercial strategy, which hones in on innovative markets where demand for next-generation proteins is accelerating.

In terms of early market validation, the partners say they have already engaged with several of Japan’s leading food manufacturers across plant-based foods, bakery products, and sports nutrition categories.

Million-dollar business in five years

The companies’ aim is to build a brand “worth tens of millions of dollars over the next five years.

“It has been tremendously exciting to work with Lacto, a capable and innovative partner, as we’ve sought to enter the sophisticated Japanese market,” says Leaft Foods co-founder John Penno.

“Lacto’s role as our trusted local collaborator has been invaluable in providing essential market and supply chain intelligence and relationship management that can enable successful market penetration.”

Last month, Nutrition Insight connected with Leaft Foods CEO Ross Milne to explore how the company cracked the protein code of leaves to preserve its delicate structure, and what this breakthrough means for the industry at large.

The company’s technology has attracted diverse backers, including Silicon Valley firm Khosla Ventures, NBA basketball star Steven Adams, Indigenous investor Ngāi Tahu, and ACC’s Climate Change Impact Fund.