Black gram, a pulse grown in South Asia related to the mung bean, is a key component of Andfoods' Andwhip, a dairy-free, palm-oil-free whipped cream. Vegetable oils, food-grade emulsifiers and stabilizers are also key to the formulation, as is a patented fermentation process that eliminates the plant-like notes and boosts functional performance and texture. And because Andfoods doesn't rely on a novel microbial strain that requires separate regulatory approval, it's ready to enter the market.
Launching into Singapore’s professional foodservice market, Andfoods' first customers will include bakeries, cafés and dessert operators in search of a dairy-free cream for whipping, piping and holding its structure in commercial kitchens. Andfoods' whip has the potential to be used in both drinks and desserts, including everything from cold foams and other creamy beverages to cheesecakes and ice creams.
Lentil-Based Whipped Creams
Andfoods' Dairy-Free Andwhip is Made with Black Gram Protein
Trend Themes
-
Pulse-based Dairy Alternatives — Black gram and other pulses are expanding plant-based dairy beyond soy, oat and almond, creating room for allergen-conscious ingredients with stronger functional performance in commercial kitchens.
-
Fermentation-enhanced Texture — Patented fermentation processes can reduce unwanted plant notes while improving aeration, stability and mouthfeel, making plant-based creams more competitive with conventional dairy formats.
-
Palm-oil-free Foodservice Creams — Sustainability and clean-label pressures are increasing demand for professional whipping creams that avoid both dairy and palm oil while still holding structure in desserts and beverages.
Industry Implications
-
Foodservice — Bakeries, cafés and dessert operators are positioned to benefit from dairy-free whipping and piping solutions that perform reliably under high-volume service conditions.
-
Plant-based Foods — Ingredient innovation in pulses offers the sector a path toward differentiated alternatives that combine nutritional familiarity, scalable sourcing and improved sensory quality.
-
Desserts and Beverages — Cold foams, cheesecakes, ice creams and cream-topped drinks represent flexible application areas where non-dairy creams can reshape menus without sacrificing indulgent textures.