Andfoods brings fermented black-gram whipping cream to Singapore kitchens
What's the deal? New Zealand food tech startup AndfoodsDealroom has a profile for this one. Try Dealroom → has launched its dairy-free whipping cream, made from fermented black gram protein, into Singapore's foodservice channel. It's distributing the product, Andfoods Whip, trade-only through local distributor Lim Siang Huat, with an official launch at the Asia-Pacific Agri-Food Summit this week.
What does the company do? Andfoods spun out of Massey University's Riddet Institute in 2023 and raised $2.7 million in seed funding that year. Its patented fermentation process strips the plant-like taste from black gram, whose polysaccharides let the cream hold structure without palm oil, hydrogenated fats, or additives.
The product: The cream comes in one-litre Tetra Pak cartons, each yielding 2.6 litres when fully whipped, and is produced in Shanghai to serve Asia. Andfoods benchmarked it against 30 alternatives and says it holds shape in heat and humidity better than dairy, at a price it calls "very competitively" matched with dairy.
Why Singapore? "Singapore is a market where performance gets tested quickly and visibly," said co-founder and CEO Alex Devereux. The city-state's dense concentration of professional kitchens, bakeries, and beverage businesses makes it a gateway to the wider region. Early users reportedly include The Glasshouse and Marina Bay SandsDealroom has a profile for this one. Try Dealroom →.
What changes for customers? The cream targets uses where whipping, piping, and heat stability matter: cold foams, bakery items like profiteroles, and desserts such as cheesecakes and mousses. "Chefs don't accept trade-offs on texture, taste or consistency, and they shouldn't have to when they go dairy-free," Devereux said.
What could go wrong? This is Andfoods' first export market and an early commercial test, not proof of broad adoption. Repeat orders, reliable production, and performance beyond early customers will matter more than the launch itself.
The signal: Andfoods reflects a wider push to make plant-based dairy work in specific culinary uses rather than on supermarket shelves. By targeting chefs with a product built for hot kitchens, it's betting that functionality, not novelty, wins professional buyers.
Read more: greenqueen.com.hk
Image credit: Andfoods
