There has been an explosion in demand for plant-based food options in recent years, but many of the new products lack flavour and an appealing mouthfeel or texture.

CSIRO spin-out company, Nourish Ingredients, has created a new science area to address this need.

Using their proprietary technology, Nourish delivers fat alternatives through the genetic manipulation of yeast strains.

Using a fermentation process, these fats can be tailored to exactly match the flavour profile of beef, pork, chicken, seafood and dairy products.

ABC Canberra’s Adrienne Francis toured the ANU Research School of Chemistry laboratories with 22-year-old synthetic biology scientist Ruth Purcell.

Duration: 14min 38sec

Broadcast: Sat 19 Jun 2021, 6:00am