New Zealand food technology company Andfoods has begun supplying a dairy-free whipping cream made from fermented black mung beans to professional kitchens in Singapore. The product, Andfoods Whip, is sold trade-only in 1L Tetra Pak cartons through local foodservice distributor Lim Siang Huat. Its official launch is scheduled for the Asia-Pacific Agri-Food Summit in Singapore this week.
“We were skeptical going in, because dairy-free usually means compromise. Andfoods Whip changed our minds”
Several Singapore chefs are already using the cream, including the kitchen team at restaurant The Glasshouse.
“We were skeptical going in, because dairy-free usually means compromise. Andfoods Whip changed our minds. It whips up beautifully, tastes clean, and holds up through service; we’ve already built it into our menu,” said Glasshouse chef Josh Liew.
Andfoods says the cream holds its shape for longer than dairy cream and does not separate in heat. The company formulated it for hot, humid conditions like Singapore’s. Suggested uses include cold foam for coffee, profiteroles, chocolate ganache, affogato, cheesecake and chocolate mousse.
The cream relies on a patented fermentation process that removes the black mung bean’s plant taste. According to the company, polysaccharides in the bean let the cream form and hold structure on its own. Andfoods says this gives it better frothing and stability than other plant materials.
Most dairy-free creams on the market are built on oils and additives designed to approximate dairy. Andfoods Whip contains no palm oil or hydrogenated fats. The company says it benchmarked the cream against 30 alternatives and developed it to match or outperform both dairy and plant-based creams in working kitchens. One litre of liquid cream yields 2.6L of usable product once whipped, and the cartons have a 12-month shelf life.
Andfoods was founded in 2023 at the Riddet Institute at Massey University in Palmerston North. Its investors include Icehouse Ventures and Massey Ventures. In 2024, the company raised $2.7 million in a seed round led by Icehouse Ventures to commercialise its legume-based creams and milk powders. Manufacturing is based in Shanghai, China, to support production and distribution as the company expands across Asia.
CEO Alex Devereux said the company designed the cream for foodservice operators who will not accept a weaker product: “Chefs don’t accept trade-offs on texture, taste or consistency, and they shouldn’t have to when they go dairy-free. Singapore is a market where performance gets tested quickly and visibly. It has a dense concentration of professional kitchens, bakeries and beverage businesses, and it’s a gateway to the wider region. Lim Siang Huat gives us a direct route into those kitchens.”
