The secret ingredient.

These days, there are a lot of companies focusing on alternative proteins, but fats are essential in making them taste incredible.

Fat chance without it.

Fat molecules give proteins the taste and texture that we’ve grown to expect – the experience simply isn’t the same without them. Think about a bowl of nonna’s rich, hearty Bolognese. A twist of frozen yogurt on a hot summer’s day. A piece of grilled fish – glistening, crispy skin. You can smell it. You can taste it. See it. But none of it would be possible without fats.

Please meet the Maillard reaction.

This interactive alchemy takes place when a protein’s fats connect with heat, producing new flavours, aromas, and colours that get our noses’ attention and make our mouths water. It’s science, not magic, but the way this reaction so compellingly transforms our food certainly feels (and tastes) magical.

Many alternative proteins lack the fully developed, delicious fats needed to foster a superior Maillard reaction. However, our animal-free fats, specially engineered through precision fermentation, are Maillard makers. With Nourish as an integral ingredient in your plant-based foods, you can get the reaction you want, for your dinner and for your customers.

A bunch of hungry scientists walk into a lab.

We are passionate about the future of animal-free fats, and we’re a talented squad with 360-degree expertise. From lipid engineering science to global regulatory affairs to consumer relationships, we’ve got the theoretical and real-world experience to create products that not only work in a lab but also work in the market.

For more on our world-class team, check out the bios below.