The Role of Fats in Plant-Based Meat Alternatives

The diet of the modern consumer in the U.S. is shifting, spurring innovations in plant-based meat alternatives that replicate the eating experience of real meat. Oils and fats – including fractions, shortenings, flakes, and lecithins – play a foundational role in delivering great sensory experiences in meat alternatives, enhancing taste, texture, appearance, aroma, and cooking. Additionally, choosing the right oils and fats is essential to delivering meat alternatives that also satisfy consumer demand for sustainability, nutrition, free-from, and recognizable ingredients.

Download this white paper from Bunge Loders Croklaan to learn more about creating plant-based meat alternatives that provide a desirable sensory experience, meet consumer expectations, and offer innovative differentiation.



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