As food brands bring new meat alternatives to market and scale production to meet vigorously expanding demand, they are faced with diverse consumer needs in this category. Above all else is exceptional sensory experience, of which fat is a fundamental driver. Choosing the right mix of oils and fats can help you maximize the delight of all five senses. Achieving this while also satisfying demand for sustainability, nutrition, free-from criteria, and recognizable ingredients is no easy task. This paper explores how choosing the right oils and fats is pivotal in creating plant-based meat alternatives that provide a superior sensory experience, meet consumer expectations, scale for rapid growth, and offer innovative differentiation.


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