Getting Plant Based Meats to Taste More Authentic Using ‘PhytoFat’

Are you tired of #plant-based meat that doesn't quite measure up to the real thing? Well, the final frontier for alt-meat might just be the fat. Right now, the go-to fat for plant-based #meat is coconut oil, but it doesn't quite taste like animal fat and can leak out of the food matrix when cooking. That's why researchers are racing to create the next generation of fats for meat alternatives.

Enter Lypid , a California-based startup that's taking a different approach. Instead of using coconut oil or animal fat, Lypid is microencapsulating liquid plant oils like sunflower and olive oil in water to create 'PhytoFat.' This emulsion looks and cooks like intramuscular fat tissue, giving plant-based meat a more realistic texture and juiciness.

What's more, because PhytoFat is primarily composed of monounsaturated fat, companies using it can reduce saturated fat levels while still retaining a clean label. Plus, all the ingredients used to create the emulsions are generally recognized as safe in the US.

But Lypid isn't the only player in the game. From #fats made via #microbial fermentation to cell-cultured fat to oleogels enabling low saturated fat liquid oils to behave more like high saturated fat solid fats, multiple alternatives are currently under development. To learn more about these exciting innovations, check out this article on #AgFunder News.

https://agfundernews.com/meet-the-founders-lypid-tackles-fat-the-final-frontier-for-alt-meat

? Oren Heiman ; NatureGrowth Incubator LP ; Lypid

#agtech #agtechnology #plantbased #meat #fats #microbial #agriculture #NG