Protein goes green: edible superfood aiming to tackle environmental and health challenges

For decades, plant-based protein has focused on soy, pea and wheat – but these come with sustainability challenges and dietary limitations. The Leaf Protein Co. is exploring new food manufacturing possibilities by extracting protein from leaves, a widely available yet underutilised resource, to support a more diverse and sustainable food system.

The need

Today’s food industry relies on a narrow selection of crops, with just nine plant species accounting for 66 per cent of global food production. This lack of biodiversity contributes to food insecurity, soil degradation and vulnerability to climate change. Meanwhile, dominant plant-based proteins, such as soy and wheat, have high environmental impacts and are linked to rising food allergies.

Fern Ho, Co-Founder and CEO of The Leaf Protein Co and University of Melbourne alum, said her own food intolerances made her more aware of the nutritional deficiencies and environmental challenges in today’s food systems.  “I became more conscious of what was in my food and started questioning why we weren’t utilising more sustainable and nutritious alternatives,” Ms Ho said. “We can’t continue relying on soy and wheat as our primary plant-based proteins, especially when they are two of the biggest food allergens.”

The research

Leaf protein, though abundant, has remained untapped due to extraction challenges. Soy and wheat are easier to process but present sustainability and dietary issues.

Dr Connor Balfany, Co-Founder and Chief Scientific Officer (CSO) at The Leaf Protein Co, said every plant leaf contains protein, yet billions of tons of leafy material are wasted every year.  “We’ve developed a clean and scalable way to extract this resource and turn it into a functional, high-quality food ingredient,” Dr Balfany said.

Dr Balfany’s PhD research in plant protein extraction laid the foundation for The Leaf Protein Co’s proprietary process, focusing on efficiently extracting protein while preserving its nutritional value and functionality. His research explored leaf protein as a non-allergenic, sustainable alternative to existing plant proteins, while also addressing the technical challenges of scaling production.

Ms Ho said food manufacturing has come to rely on a small set of crops because of the industrialisation of agriculture.  “That might appear more efficient but is ultimately becoming less sustainable, reducing both agricultural biodiversity and the nutrition of our food sources,” she said. “We’re changing that by unlocking a new protein source, one that’s already growing all around us.”

Going to market

Ms Ho attended a LaunchVic Co-Founders networking session in 2020 where she discovered the concept of leaf protein extraction. “I had always wanted to start something of my own but never found an idea I was passionate enough about to leave my corporate career, until I became invested in learning more about leaf protein,” Ms Ho said. The Leaf Protein Co Co-Founder and CEO Fern Ho. The Leaf Protein Co. have developed technologies to extract protein from leaf tissues in the form of an edible powder, which can be mixed in drinks or used to make diet supplements.

Recognising the need for better food sources, Ms Ho founded The Leaf Protein Co, a venture aimed at reshaping how the world sources its protein. She later met Co-Founder Dr Connor Balfany, who was looking to commercialise his research on leaf protein. The two have worked together ever since. “To return to corporate just didn’t feel enticing anymore. I wanted to pursue something that could have a real impact,” Ms Ho said.

Operating as a B2B supplier, The Leaf Protein Co works with food manufacturers, integrating leaf protein into beverages, plant-based milks, protein-enriched snacks, health foods and nutraceuticals. By positioning itself within existing supply chains, the company can accelerate adoption and maximise impact across the industry. “Our goal has always been to make this commercially viable at scale. The more manufacturers that adopt leaf protein, the greater the impact we can have on food security and sustainability,” Ms Ho said.

With their pilot plant operational and early traction in the market, the team is focused on scaling production by securing a manufacturing partner. This will help them to expand capacity and meet growing demand.

The impact

The Leaf Protein Co contributes to increased agricultural biodiversity and offers farmers alternative revenue streams through the cultivation of existing crops for new protein food production. Consumers benefit from access to sustainable, nutritious protein options, addressing both health and environmental concerns.  The positive reception from food manufacturers and the potential to influence global food systems has been immensely gratifying for the team. “When potential customers first asked, ‘Great, when can you start supplying us regularly?’ that was a real moment of validation, but also a challenge. We now need to find the right manufacturing partner to scale up,” Ms Ho said.