Seedy milk

Radio NZ reports that the university is so confident about its technology that it is getting behind a new company that has its eyes on selling to the world.

For the past four years, scientists at Massey’s Riddet Institute have worked away at a fermentation process to extract plant-based milk from the seeds of legumes.

They have developed dairy-free creams and milk powders, and the university, through Massey Ventures, was a large shareholder of new company Andfoods, that has raised $2.7 million to get itself off the ground. A chunk of that was from Icehouse Ventures, a New Zealand venture capital firm.