Lypid_Co-founders Jen-Yu Huang and Michelle Lee

© Lypid

Interviews

Lypid: “We Must Elevate the Sensory Experiences of Alternative Proteins and Satiate Consumers’ Palates”

San Francisco based Lypid, describing itself as a team of uncompromising scientists and foodies, says that “fat is the key to make vegan meat taste like real meat”. As such, the team has created PhytoFat™, a proprietary line of vegan fats which offer the texture, mouthfeel, transfer of flavor, and cooking behavior of animal fats. Lypid has seen huge success over recent months; not least, a partnership with Thai pork and poultry giant CP Foods last December and a $4 million raise last month, as well as skyrocketing industry fascination in vegan fats – it is clear that these young scientists have a promising future ahead. We caught up with Lypid’s founders, Dr. Jen-Yu Huang and Dr. Michelle Lee, to chew the proverbial. Who is …

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Lypid Co-Founders

Jen-Yu Huang & Michelle Lee ©Lypid

Ingredients

Lypid Raises $4M in Seed Funding for PhytoFat: Animal-Like Vegan Fats

Lypid, a startup specializing in plant-based fats, has secured a $4 million seed raise to scale PhytoFat – a platform for creating animal-like fats from plant oils. Lypid plans to bring its product to market in 2022 before a wider expansion in the US, Europe and Asia. Created by Jen-Yu Huang and Michelle Lee, Lypid’s PhytoFat platform uses microencapsulation to trap liquid plant oils in water, yielding a product with animal fat-like qualities. The PhytoFat maintains its characteristics when heated above 329 degrees Fahrenheit (165 Celsius), providing vegan fat with a juicier texture, better melting behavior and improved nutrition profile.  PhytoFat can be customized to suit different meat-fat applications, such as chicken or beef, and contains no artificial additives, hydrogenation, or trans fats.  Using lighter …

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