In this episode of Growing Our Future, host Katie Rodwell speaks with Maury Leyland Penno, co-founder of Leaft Foods. Maury explains how Leaft Foods extracts the enzyme rubisco from lucerne to produce a highly functional, nutritionally rich plant-based protein—one that also contributes to solving environmental challenges. She shares insights into the science, the market potential, and why diversification matters for the future of New Zealand agriculture.

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Show Notes:

What if New Zealand farmers could help feed the world with a protein source that is both sustainable and profitable?

Turning Lucerne into a High-Value Crop

Leaft Foods has developed technology to extract Rubisco protein - the most abundant protein on earth - from lucerne. For farmers, this means an alternative arable crop with reliable cash flow, nitrogen-fixing benefits, and efficiency in water use. Maury highlights how the system also produces valuable co-products, such as protein-optimised silage that supports milk production while reducing nitrous emissions, and a lucerne-based concentrate that can displace imported feeds like molasses and PKE.

Opportunities for Farmers

Arable farmers, in particular, are showing strong interest in lucerne as part of their crop rotations. With its environmental benefits and proven adaptability, lucerne fits naturally into existing farm systems while offering new revenue streams. Maury notes that the farmer partnerships they’ve built so far have been crucial in refining crop quality and ensuring Leaft’s system integrates seamlessly into New Zealand farming.

Meeting Global Protein Demand

Leaft’s first consumer product, ‘Leaft Blade’, is a concentrated protein drink aimed at high-performance athletes. With digestibility superior to whey and a rapid uptake, it provides athletes with an edge during training and competition. Beyond sports nutrition, the company is also developing a protein isolate for food manufacturers, with applications in baking and plant-based milks. Its ability to replace egg protein and improve plant milk nutrition positions it strongly in global markets.

Scaling Up for Impact

Commercialising such a breakthrough is not without challenges, but Maury and her team bring deep expertise in scaling food manufacturing. Their facilities are built with industrial-grade equipment designed for growth, and they are already exporting to the US with FDA approval. With carbon emissions 97% lower than global whey benchmarks and a zero-waste production system, Leaft Foods is proving that protein innovation can be both commercially viable and environmentally sound.

A Message of Optimism

Maury stresses that diversification is essential for the future of New Zealand farming. She encourages farmers to remain optimistic and open to opportunities, reminding listeners that the sector has the skills and creativity to move beyond traditional models and succeed in new, sustainable markets.

Key Takeaway:

Leaft Foods is showing how New Zealand farmers can diversify, reduce emissions, and tap into global demand for sustainable protein. By embracing innovation and new market opportunities, farmers can help shape a future where profitability and environmental responsibility go hand in hand.