The explosion of plant-based meat and dairy analogs has created a paradigm shift in the ways food product developers are considering fats and oils. There’s plenty of innovation around plant-based meat alternatives, especially as they expand beyond burgers, sausages, and poultry into mimics of bacon, pork, and even such highly specific items as turkey burgers.
Optimizing the texture, flavor, appearance, cooking experience, and other qualities of these and other items to be as close to their animal counterparts as possible to meet increasingly exact consumer expectations has pushed innovation to new levels.