Healthy food starts with better fats.
Designed for taste, texture, and performance.
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Fat defines much of the eating experience, from texture, mouthfeel, and creaminess, to melt and flavour. We design fats specifically for their role in food — fats that perform in the product, contribute to a better nutritional profile and are from a more resilient supply chain.
Product developers have always had to work with the fats available, blending and adapting existing fats/oils to get close to what a product needs. We start a step earlier. Using precision fermentation, we design the fat itself, building its composition, structure, nutritional profile and sensory performance for the role it has to play. This lets us address specific challenges in food formulations - the texture of a filling, the melt of a coating, the mouthfeel of a dairy alternative - with a fat built for the task.
Our approach shows up in three ways:
Healthier Profile
Health is built in from the start. We design our fats with a more balanced fatty acid profile, favouring fatty acids that are known to play a role in different health benefits. Each fat is developed with its nutritional contribution in mind.
Better Functionality
Because we design the composition and structure, our fats are built for how they'll be used, giving slow, controlled melt, rich mouthfeel, creaminess and prolonged flavour release. Functionality designed for the application, not adapted to it.
Better for the Planet
Fermentation produces our fats with minimal land use and shorter, more resilient supply chains, without the deforestation pressure and price volatility tied to tropical oils. Our fats are biodegradable, lowering their environmental impact.
Key Applications
Nutrition & Snacking
We design fats that bring a cleaner, non-waxy texture and a better nutritional profile to bars and high-protein snacks.
Dairy & Alternatives
Melt, creaminess and mouthfeel all depend on fat. We design fats to deliver them, across plant-based, hybrid and conventional products.
Chocolate & Confectionery
Fat shapes how confectionery melts and feels, from smooth fillings to soft chocolate. We develop fats built for these formats.
Meat & Alternatives
In meat, fat plays a major role in the eating experience, our fats are designed to melt slowly and deliver enhanced texture and mouthfeel compared to conventional fats and oils
Bakery
Cleaner fats for butter and shortening applications, keeping the texture, structure and flavour baked goods rely on.