Leaft Foods and Foodstuffs South Island are collaborating to test Rubisco protein as an egg alternative in bakery products. The trials will assess its performance in cakes and muffins, with Rubisco showing properties that mimic eggs, such as emulsion stability and gelling capability. This development is part of New Zealand's focus on sustainable food production, and Leaft Foods is using this collaboration to test the market readiness of Rubisco-based products.

The non-GMO and non-allergenic ingredient is derived from locally grown alfalfa in Canterbury and has the potential to revolutionize baking by providing a sustainable alternative to eggs. Foodstuffs South Island, a co-operative with over 200 stores in the South Island, sees this initiative as a way to diversify ingredient sourcing and offer more choices to customers. Leaft Foods, founded by John Penno and Maury Leyland, is committed to scaling Rubisco protein for both domestic and international markets, with their recent launch of a performance nutrition supplement using the same leaf-derived protein.