San Francisco-based Lypid has announced that its proprietary PhytoFat is now available to food service providers, retailers, and restaurants in the US.
The plant-based fat is made from oils and water, using microencapsulation technology. Available in pork and beef flavors, it is designed to evoke the taste and mouthfeel of conventional meat, featuring a high melting point that helps to preserve juiciness throughout the cooking process.
The launch marks Lypid’s entry into the US plant-based fat market, providing a product free of hydrogenation, trans fats, and artificial ingredients. PhytoFat can be blended with plant-based proteins in extruders, giving chefs full control over the final product.
Lypid has already partnered with chefs at several restaurants to showcase the possibilities of the fat, creating dishes such as salted plant-based pork, smoky beef-style burgers, and bao buns.
“We are thrilled to work with innovative chefs to bring a delicious alternative food to our daily lives,” said co-founder and CEO Dr. Jen-Yu Huang. “With the early success and highly positive feedback, we aim to take our innovation further in the following months and welcome culinary partners to hop on board with Lypid.”
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