Why Fat is Key in Plant-Based Products

From vegconomist.com

Back in April of this year, Cultimate raised a substantial 2.3 million euros in seed funding. Four months later, the cultivated fat brand is well on its way to becoming a significant player in the alternative protein industry.

In its latest New Food Hub interview, ProVeg International sat down with Cultimate’s co-founder and CEO, George Zhelezyni, to learn more about the potential of cultivated fat. Not only does Zhelezyni share expert insights about the innovative cultivated fat market, but he also gives some honest advice for founders and start-ups looking to thrive in the alternative protein space.

The low-down on fat

In today’s market for plant-based foods, it’s meat-eaters that need unlocking. According to Zhelezyni, fat will be the key ingredient to achieving this.

“We’ve seen how important taste is to consumers,” Zhelezyni told ProVeg. “It’s very difficult to find the right flavouring solution and formula for plant-based products – coconut oil, rapeseed oil, sunflower oil, they are not the right flavouring solution, in my eyes. We need an authentic product [fat], and only a cell-cultivated approach is the right one.”

Fat plays a key role in the experience of eating meat – it provides a specific taste, texture, and appealing juiciness that many people crave. Considering that, according to research, 90% of plant-based food consumers are neither vegetarian nor vegan, replicating the right meaty, fatty flavour is important when it comes to plant-based meat products.

“If we compare our fat with the plant oils,” explained Zhelezyni, “then we have a much more intense animal meat taste. It was, I think, overlooked that the most valuable part of meat taste-wise is fat. Fat is what makes meat so delicious, bringing unique marbling to meat products.”

Zhelezyni continued: “This is what we can replicate with cultivated fat. Unfortunately, it’s not possible by adding plant oils and tropical oils like coconut oil.”

Plant-based must deliver on taste and texture

For plant-based products to truly compete with traditional meat, they must deliver on taste and texture – qualities where fat plays a crucial role. Cultivated fat stands out because it can provide the authentic flavour and juiciness that many consumers desire, which plant oils have struggled to replicate.

As the demand for realistic plant-based alternatives grows, incorporating cultivated fat could be the game-changer that makes these products more appealing to a wider audience, including those who are not strictly vegetarian or vegan. By focusing on fat, brands can create a more convincing and satisfying meat alternative, positioning themselves at the forefront of the evolving food landscape.

https://vegconomist.com/food-and-beverage/ingredients/fat-key-plant-based-products/