NZ Startup Innovating on Leaf-Derived Rubisco Protein
SUSTAINABILITYALTERNATIVE PROTEINS
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In the race to feed a growing population sustainably, New Zealand-based startup Leaft Foods is making bold strides with a novel approach: extracting Rubisco, a highly functional and nutritious protein, directly from green leaves. Their recently published patent (WO2025095795A1) details a low-cost, scalable, and environmentally friendly method to isolate this plant-based protein, which could revolutionize the alternative protein landscape.
What Is Rubisco and Why Does It Matter?
Rubisco (Ribulose-1,5-bisphosphate carboxylase/oxygenase) is the most abundant enzyme on Earth, vital for carbon fixation in plants. Nutritionally, it contains a balanced amino acid profile comparable to animal proteins. However, despite its abundance, Rubisco has remained underutilized due to the complexity and cost of extraction.
Leaft Foods tackles this head-on.
The Innovation at a Glance
The core of Leaft Foods’ patent lies in a multi-step process that allows the efficient recovery of Rubisco from leafy green biomass, such as lucerne (alfalfa) and other crops grown on existing farmland. The patented method:
Avoids harsh chemicals and high temperatures, making it more sustainable than traditional protein extraction methods.
Focuses on maintaining high protein functionality (solubility, foaming, and emulsification).
Uses a cost-effective pH-shifting and filtration strategy to separate the desired proteins from the plant matter.
Ensures minimal waste and energy-efficient recovery, preserving the byproducts (like fiber and juice) for use in feed or soil health applications.
This not only leads to a high-purity Rubisco protein concentrate but also supports circular agriculture practices.
Commercial Potential and Broader Impact
Leaft Foods’ innovation is well-timed as demand for sustainable, high-quality protein continues to rise. Rubisco has the potential to serve multiple markets:
Meat and dairy analogues: With its neutral taste, white color, and excellent emulsifying properties, Rubisco can mimic animal protein functionality in plant-based products.
Functional foods and beverages: The protein’s solubility and stability make it ideal for ready-to-drink formulations and protein-fortified foods.
Nutritional supplements: With a complete amino acid profile, it appeals to consumers seeking clean-label, plant-based options.
Furthermore, by sourcing protein from non-edible biomass (leaves), this method sidesteps the land-use conflicts associated with traditional protein crops like soy and peas.
A Step Toward Climate-Smart Food Systems
Beyond technical merits, Leaft Foods positions its technology as part of the solution to climate change. The process utilizes widely available crops and improves land-use efficiency, potentially allowing farmers to produce protein alongside their current crops without drastic changes to land management.
Looking Ahead
This patent signals a new chapter for sustainable protein innovation. While Rubisco extraction has long been studied, Leaft Foods is among the first to present a commercially viable and environmentally mindful solution. If successfully scaled, their platform could place New Zealand — and potentially other agricultural nations — at the forefront of green protein production.
As the alt-protein sector matures, technologies like this will be key in closing the gap between nutrition, taste, sustainability, and affordability — and Rubisco might just be the secret ingredient we’ve been overlooking all along.
