Commercial innovation of alternative fat ingredients
Fat is an important part of the meat-eating experience, making animal-free fat substitutes an essential technology for the next generation of tasty and sustainable alternative meats. Currently, coconut oil is typically used in commercial alternative meat products, but other animal-free options are being explored as potentially more functional, more sustainable, and healthier substitutes.
In this session, academic and industry researchers will discuss a variety of alternative fats being created using plant-based, fermentation-enabled, and cultivation-derived ingredients.
Speakers:
Priera Panescu, Ph.D., Senior Scientist, Plant-Based Specialty, Good Food Institute (moderator)
Chiara Cecchini, Director of Business Development, Savor
Yulin Lu, Ph.D., Co-Founder and CEO, Yali Bio
Shigeki Sugii, Ph.D., Principal Investigator, A*STAR and Founder, ImpacFat
Jason Voogt, Ph.D., Chief Product Officer, Shiru
Session slide deck: https://drive.google.com/file/d/1HGr9...