The secret

Fats. There’s a lot of companies focusing on alternative proteins, but it’s fats that are essential in making them actually taste just like the real thing.

Fat chance without it.

Fat molecules are critical to any food because they give proteins the taste and mouthfeel that we’ve grown to expect – the experience simply isn’t the same without them. A meat eater knows the comforting feeling of digging into a bowl of Nonna’s rich, hearty bolognese. Anyone who has enjoyed a scoop of creamy gelato knows how satisfying it can be on a summer’s day.

That’s why it’s so disappointing to bite into a meat or dairy alternative and all you can think about is the ‘alternative’ part. We know that the ongoing growth of this industry relies on satisfying the taste palate of people who love the taste of meat and dairy.

We brew it, you chew it.

The secret lies in fermentation. We’ve developed yeast strains and a sophisticated fermentation process that allows us to mimic the molecular structure of animal fats. Put another way, we’ve engineered a way to literally brew fats that have the same makeup as animal fats, without the animal.

Each type of plant-based protein requires completely different flavour profiles and mouthfeel properties. Our process allows us to create endless options sustainably from sugar-based feedstocks, with the flexibility to tune the triglycerides to the exact taste and feel that’s needed. The use cases for our fats and oils are literally limitless.

We’ve taken a revolutionary step in meeting the needs of a growing number of people who want to eat plant-based and adopt animal-free foods: our ingredients help make products that genuinely taste like meat and dairy, and don’t leave a strange taste in consumers’ mouths.

From fermentation to fats

What’s so good about fermentation?

  1. It’s scalable. With existing global infrastructure used in the production of healthier foods and nutraceuticals.
  2. It can tune different fats to different proteins. With delicious results.
  3. It allows the highly efficient production of fats with no harm to animals and rainforests.
  4. Cost’s not an issue – our fats and oils have price parity with current specialty food fats.

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