From Leaf to lunch: the Canterbury startup rethinking protein
About this episode
The episode discusses a startup's innovative approach to extracting protein from plant leaves for sustainable food solutions.
Forget soy, pea, or lab-grown meat – the next frontier in sustainable food might just be hiding in plain sight. Specifically, in the leaves of everyday plants growing across New Zealand’s farmland. In the latest episode of The Business of Tech podcast, I talk to Ross Milne, the CEO of Rolleston-based startup Leaft Foods, which has pioneered a breakthrough technique to extract and process Rubisco, a naturally occurring protein found in every green leaf. Scientists have long known Rubisco’s potential, calling it the “utopia protein” for its rich nutritional profile and low environmental footprint. What’s been missing until now is a practical way to isolate it for use in food and animal feed. From milk to leafy greens Milne, a former process engineer who worked for some of the world’s largest food companies, saw an opening for innovation back home in New Zealand, teaming up with Leaft Food founders John Penno (Synlait Milk co-founder) and Maury Leyland Penno. Leaft’s approach promises not just a powerful alternative to traditional protein sources, but a clever circular system where farmers can use the high-protein byproducts as…
People in this episode
Host: BusinessDesk
Guest: Ross Milne
Topics covered
- sustainable food
- plant-based protein
- innovation
- agriculture
- food technology
Keywords
- sustainable protein
- Rubisco
- Leaft Foods
- agriculture innovation
- food sustainability
Mentioned in this episode
Organizations: Leaft Foods, Khosla Ventures
Products: Rubisco
Places: New Zealand, Rolleston
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