The Race For Next Gen Fats and Oils


Right now, a race is on to utilize a relatively new technology that has microorganisms producing specialty fats without the animal or plant.  “Saturated fat is key to great taste, as they are slow-melting fats and create the juiciness consumers expect in meat. Plant-based meat alternatives historically have relied on palm and coconut oils as sources of saturated fat. Both are associated with negative environmental implications. Read more here.

Author: Food Business News