Search Results for: fat

© Pierre Coeurdeuil
Ingredients

Savor: “Our Technology’s Versatility Enables Infinite Customization of Fatty Acid Profiles”

Savor is a pioneering company in the alt-fat space, creating sustainable and customizable fats, oils, and butter by directly converting carbon gases into pure fat molecules. Pierre Coeurdeuil manages Strategic Partnerships at Savor, and works with world-class chefs, bakers and brands to bring innovative, highly sustainable and customizable fats, oils and butter to market. Prior to Savor, he orchestrated launch for a world-first kind of plant-based cheese, was an advisor to food and beverage CEOs in the San Francisco Bay Area, and co-founded dessert manufacturer Petit Pot. Pierre is originally a food manufacturing engineer and emigrated from France in the early 2010s. In this interview, Pierre discusses Savor’s groundbreaking technology, the company’s mission to revolutionize fat production, and the collaborative efforts driving innovation in the …

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Redefine Meat burger

© Redefine Meat
Products & Launches

Redefine Meat Introduces Plant-Based Burgers and Mince with 90% Less Saturated Fat

Redefine Meat has launched a new line of plant-based products aimed at improving the taste and nutritional profile of its offerings. The next-generation Redefine Burger and Redefine Beef Mince are set to hit retail shelves across the Netherlands, Germany, and France. These products feature significant improvements, including a reduction in saturated fats by up to 90% and a protein content ranging from 11 to 16 grams per 100 grams. Delivering a “meatier” experience The newly released products were developed in collaboration with chefs, meat experts, and consumers to ensure both flavor and texture meet consumer expectations for a more authentic meat experience. Extensive sensory testing, which involved both vegan and non-vegan participants, informed the final formulations of the burgers and mince. The company claims that …

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Hoxton Farms

© Hoxton Farms
Cultivated, Cell-Cultured & Biotechnology

Self-Renewing Pig Fat Cell Line from Roslin Institute Could Resolve Key Bottleneck in Cultivated Meat Sector

Researchers at the Roslin Institute, part of the University of Edinburgh, have developed a line of self-renewing pig fat cells that could support large-scale cultivated meat production by enabling consistent, efficient generation of fat tissue without genetic modification. The cells, designated as FaTTy, are derived from early-stage pig stem cells and exhibit the rare ability to both proliferate indefinitely and reliably differentiate into fat cells. This capacity addresses a long-standing technical barrier in cultivated meat production, where most animal stem cells lose their ability to develop into fat cells over time, making scalable fat production difficult. “These cells not only grow indefinitely but also retain their ability to become fat at such high efficiency—something we have never seen before in livestock stem cells. It opens …

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© Cocuus
Manufacturing & Technology

New Multilayer System from Cocuus Enables Fat Marbling and Textural Variety in Plant-Based Products

Spanish food tech firm Cocuus has launched a new manufacturing platform designed to enhance the structural and sensory qualities of alternative protein products. The technology, called AMS (Adaptive Multilayer System), departs from traditional meat analog processing techniques, offering a method that allows for more complex composition and presentation. The AMS system uses a multi-directional dosing tool guided by advanced software, which lets producers control things like movement, speed, and output with precision. This makes it possible to create plant-based foods that have varied textures and layers of different ingredients in a single product, improving how the food looks, feels, and tastes. Cocuus CEO Miguel Arbeloa explained, “Most of the technologies used for plant-based products are based in meat industry procedures or extrusion. This is something …

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Nourish Ingredients has unveiled Tastilux, a new animal-free fat

Image courtesy of Nourish Ingredients
Ingredients

Nourish Ingredients Increases Production Capacity by 1700% for Plant-Based Fat

Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …

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Paulo Teixeira Melt&Marble

Paulo Teixeira © Melt&Marble
Company News

Melt&Marble Strengthens Leadership to Scale Precision-Fermented Fat Production

Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for large-scale commercial production. Tue Hodal, a veteran of industrial biotech and pharma, has joined the company as its first Chief Technology Officer (CTO). Paulo Teixeira, previously the Chief Innovation Officer at Mycorena, has been appointed as the company’s new Product Manager. Focus on bioprocess optimization Hodal brings over 25 years of experience in operational expansion, particularly in the biotech and pharmaceutical sectors. His past roles include high-level positions at major firms such as Chr. Hansen, Novo Nordisk, and Lundbeck. Most recently, he served as CTO at Bacthera, a company focused on bacterial biotherapeutics. At Melt&Marble, Hodal will oversee the optimization of bioprocesses and downstream operations …

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Hoxton Farms

© Hoxton Farms
Cultivated, Cell-Cultured & Biotechnology

Hoxton Farms and Sumitomo Target Asia’s Health Crisis with Cultivated Pork Fat

Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The two companies will also work closely with food safety regulators, including the Japan Association for Cellular Agriculture (JACA), to ensure the ingredient meets regulatory standards prior to commercialization. Max Jamilly, CEO of Hoxton Farms, commented on the partnership: “Sumitomo’s established network and expertise are key to bringing our cultivated fat to Asia, where we see …

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Mission Barns

© Mission Barns
Approvals

Mission Barns Receives FDA Approval for Cultivated Pork Fat, Announces Restaurant & Retail Launches

Cultivated meat company Mission Barns has received a “No Questions” letter from the U.S. Food and Drug Administration (FDA), which is said to make the company the first in the world to receive regulatory clearance for cultivated pork fat. The letter indicates that the FDA has completed a rigorous evaluation of Mission Barns’ safety assessment for its cultivated fat, and is satisfied that the product is “as safe as comparable foods”. Following the regulatory approval, Mission Barns has announced that Fiorella, a leading Italian restaurant group in the San Francisco area, will begin using the company’s cultivated bacon and meatballs. Sprouts Farmers Market will also stock Mission Barns’ products, becoming the first US grocery store to sell cultivated meat. The two chains will reportedly be …

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Fermented fats

Image supplied
Fermentation

Melt&Marble Partners With Valio to Develop Plant-Based Foods Containing Fermented Fats

Melt&Marble, a Swedish startup producing fat ingredients using precision fermentation, has partnered with major Finnish food company Valio to develop plant-based foods made with fermented fats. The long-term research collaboration will involve studying the properties of new types of fat produced by Melt&Marble, before commercializing plant-based foods containing the fats. These should have improved mouthfeel, structure, and succulence compared to existing plant-based alternatives. The fermented fats will need to gain novel foods approval to be sold on the European market, meaning it will take several years for the products to arrive on supermarket shelves. In the US, Melt&Marble’s products will undergo the FDA’s Generally Recognized as Safe notification process, which should allow for faster approval. Consequently, commercialization may begin in the US by the end …

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Mosa Meat

© Mosa Meat
Approvals

Mosa Meat Requests First EU Market Authorisation for Cultivated Fat

Netherlands-based cultivated beef producer Mosa Meat has submitted its first request for Novel Foods market approval in the EU, seeking authorisation for its cultivated fat ingredient. The fat is designed to be blended with plant-based ingredients to create beef-style products such as hamburgers, meatballs, and bolognese. Following the regulatory submission, the cultivated fat will be evaluated by The European Commission (EC) and the European Food Safety Authority (EFSA). The submission is an important step towards introducing cultivated meat products to the European market; EU laws do not allow cultivated products to be assessed as a whole, but instead require cultivated ingredients to be submitted individually. This is only the second time a cultivated product has entered the EU’s Novel Foods process — the first was …

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research cheese stretchiness

© Alejandro Marangoni
Cheese Alternatives

Researchers Study Protein-Fat Interactions to Enhance Plant-Based Cheese Texture and Functionality

Scientists at the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan have conducted a study examining how plant-based proteins interact with fat matrices in cheese analogs. Published in Physics of Fluids by AIP Publishing, the research explores strategies to improve the texture, functionality, and nutritional profile of plant-based cheese alternatives. The study focuses on addressing challenges in replicating the sensory properties of traditional dairy cheese, such as creaminess, meltability, and stretchability, which remain key hurdles for plant-based cheese manufacturers. Researchers studied isolates from three plant-based proteins—pea protein, faba bean protein, and lentil protein—to understand their functionality when combined with different fat blends in cheese analogs. The physical properties of the cheese alternatives were analyzed, including melting, stretching, oil loss, and hardness. …

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Oatly Barista Lighter Taste

© Oatly
Products & Launches

Oatly UK Introduces Lower-Fat ‘Barista Lighter Taste’, Targeting Trend for Lighter Roasted Coffee

Oatly UK has expanded its popular Barista oat milk range with a new variety designed for coffee lovers, Barista Lighter Taste. The product contains a lower fat level than Oatly’s original Barista Edition oat milk (2.1%  instead of 3%) and is a response to the increasing popularity of lighter-roasted coffee. It has been designed to allow more subtle flavour notes to shine through while retaining the same performance capabilities as the original Barista edition, including frothing and foaming. The new milk alternative was originally trialled at a select number of coffee outlets earlier this year to gain feedback from baristas across Europe. It has now officially launched for retail in the UK, with a new name and updated packaging. Barista strategy The new launch comes …

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MicroLub, a deep-tech spinout from the University of Leeds that produces a fat replacement for lower-calorie yet delicious plant-based foods, has announced that it has successfully closed a £3.5 million seed investment round led by Northern Gritstone.

Image courtesy of MicroLub
Investments & Finance

MicroLub Secures £3.5M to Commercialise Fat Replacement Tech for Low-Calorie Yet Delicious Plant-Based Foods

MicroLub, a deep-tech spinoff from the University of Leeds that produces a fat replacement for lower-calorie plant-based foods, has announced that it has successfully closed a £3.5 million seed investment round led by Northern Gritstone. Praetura Ventures and LIFTT also participated. Known as advanced protein technology, MicroLub’s innovation aims to address the demand for healthier products, as millions of people worldwide are at risk of becoming overweight or living with obesity. It also fuels interest in sustainable food options by helping plant-based foods become tastier, less astringent, and healthier. The new capital will support the technology scaling, product development in collaboration with partners, and team expansion. CEO David Peters (former head of Oatly UK) shares, “Our advanced protein technology is a real game-changer when it …

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Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermented fats.

Image courtesy of Melt&Marble
Fermentation

Fermented Fats Designer Melt&Marble Achieves 10,000-Liter Production Milestone

Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermentation for fats. According to the Swedish startup, the target bioprocess performance was maintained throughout the scale-up, achieving a 10-fold increase in bioreactor volume while sustaining comparable strain and performance metrics. This achievement builds on a previous bioreactor trial and demonstrates the platform’s scalability and robustness, explains Melt&Marble. CEO Anastasia Krivoruchko shares, “Scale-up of fermentation processes can be tricky, and we’re extremely proud of what our scientific team has managed to achieve in such a short amount of time.” Better alternatives for tasty food The large amount of fat produced from this demo will enable the company to conduct application pilots to fine-tune the fat’s use …

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Report analyses health and sustainability of plant-based meat alternative categories

© The Food Foundation
Meat- and Fish Alternatives

Report: All Plant-Based Meat Alternative Categories Have Lower Emissions, Less Saturated Fat & More Fibre Than Meat

A new report by The Food Foundation has analysed the environmental and health benefits of a variety of plant-based meat alternatives. The products are divided into three categories — new-generation meat alternatives such as Beyond Meat and Quorn, traditional meat alternatives like tofu and tempeh, and whole plant foods such as beans and grains. The results indicate that all three categories generate significantly fewer greenhouse gas emissions than meat and have a much lower water footprint. On average, they also contain fewer calories, lower levels of saturated fat, and more fibre. Overall, the whole food category was found to be the healthiest and most sustainable, with the highest fibre content and the lowest amounts of saturated fat, calories, and salt. These products are also more …

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ProVeg fat in plant-based products

Image supplied
Ingredients

Why Fat is Key in Plant-Based Products

Back in April of this year, Cultimate raised a substantial 2.3 million euros in seed funding. Four months later, the cultivated fat brand is well on its way to becoming a significant player in the alternative protein industry. In its latest New Food Hub interview, ProVeg International sat down with Cultimate’s co-founder and CEO, George Zhelezyni, to learn more about the potential of cultivated fat. Not only does Zhelezyni share expert insights about the innovative cultivated fat market, but he also gives some honest advice for founders and start-ups looking to thrive in the alternative protein space. The low-down on fat In today’s market for plant-based foods, it’s meat-eaters that need unlocking. According to Zhelezyni, fat will be the key ingredient to achieving this. “We’ve …

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Optimized Foods caviar

© Optimized Foods
Fungi, Mushrooms & Mycelium

Optimized Foods Leverages Mycelium Technology to Advance Cultivated Caviar and Plant-Based Fats

California-based Optimized Foods, a food technology company specializing in mycelium-based products, is leveraging its proprietary MycoCarrier™ platform to create sustainable and nutritious alternatives to conventionally animal-based foods. The company’s innovations include Cultivated Caviar, a fish-free substitute for traditional caviar, produced through advanced biomanufacturing techniques. Mycelium, the root structure of fungi, is at the core of Optimized Foods’ approach. The MycoCarrier™ platform uses spherical mycelium to convert agricultural byproducts into high-value food products. This process aims to enhance the taste, texture, and nutritional value of these products while also addressing significant challenges in the food industry, such as the need for sustainable fat replacements and nutrient bioavailability. Fish-free caviar One of the company’s inaugural products is branded as Cultivated Caviar. Traditionally, caviar is harvested from wild …

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Three cubes of animal-free fats on a wooden board-

Image courtesy of Melt&Marble
Company News

Melt&Marble Lands €2.76M in EU Grants for Market Launch of “Designer” Fats in 2025

Sweden’s Melt&Marble has been selected as one of 68 European deep tech startups chosen from 969 applicants to receive a €2.5 million grant from the European Innovation Council (EIC) Accelerator. The company also announces that it has secured an additional €260,000 grant from the Horizon Europe Framework Programme. Melt&Marble uses precision fermentation and microbial engineering to create sustainable and resource-efficient alternatives to animal fats, cocoa butter, palm oil, and other agriculturally derived lipids. With the new funding, the female-led company will reduce production costs and accelerate the pre-commercialization of its first products: MeatyMarble and DairyMarble. Co-founder & CEO Anastasia Krivoruchko shares, “The EU’s commitment to supporting innovative food production technologies is truly encouraging. This funding will help bring us a step closer to offering delicious and …

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German ingredients specialist Loryma offers plant-based alternatives that are said to replicate the texture and processing properties of animal fats.

@ Crespel & Deiters Group
Ingredients

Loryma Unveils New Plant-Based Fat Solutions for Juicy Meat Analogs with Low-Calorie Bonus

Plant-based fats often differ from their animal counterparts in behavior during production and preparation, presenting challenges for manufacturers. To address this problem, German ingredients specialist Loryma has developed three wheat-based specific solutions — “all with a low-calorie content” — for fat reproduction that provide both processing and nutritional benefits, including reducing fat content in meat analogs while mimicking texture. These new solutions cater to specific fat applications and product requirements in meat analogs, including tender melts, firm sliceable textures, and visually appealing “visible fat” content. Norbert Klein, Head of Research and Development at Loryma, comments, “Our compounds and blends offer advantages not only in terms of product quality and nutritional value but also for the efficient and targeted creation of new trend products.” Clean label & low-calorie …

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Cultimate Foods

©Cultimate Foods

Interviews

Cultimate Foods: “Cultured Fat Can Immensely Improve the Quality and Flavour Experience of a Meat Alternative”

Founded in 2022, the Berlin startup Cultimate Foods specialises in the cultivation of animal fat. As an ingredient, the fat is intended to give plant-based meat products an authentic meat flavour and texture. The result is a hybrid product, i.e. a combination of plant-based protein and cell-based ingredients. At the end of April 2024, the company received   from leading biotech and foodtech investors. Eugenia Sagué, co-founder and MD, and Senior Scientist Dr Marline Kirsch explain why the company decided to cultivate fat cells, which nutrient solution is used for this and what the biggest challenges currently are for the startup. Cultimate Foods focuses on hybrid products in which plant-based products are combined with cultured animal cells. Why are you focussing on this hybrid form …

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