IndieBio-backed Lypid partners with Taiwan's biggest coffee house Louisa Coffee, offers plant-based burger patties to the table
Lypid, a global leader in alternative fat, announced its partnership with Louisa Coffee, the largest coffee chain in Taiwan, to serve juicy, meaty plant-based burger patties to over 500 shops nationwide with their cutting-edge alternative protein technology PhytoFat™.
Featuring Lypid’s proprietary vegan fat PhytoFat™, the patty perfectly replicates the tasting experience of meat and leads alternative food closer to mainstream consumers. 6 menu items are served in the collaboration, including sandwiches, rice burgers, muffins, and bagels.
“We are thrilled to work with such an incredible partner to bring delicious alternative food to our daily life and show the infinite possibilities that PhytoFat™ can offer for sustainability initiatives. This is an amazing achievement for our efforts in advancing the plant-based movement,'' said Dr. Jen-Yu Huang, Co-founder and CEO of Lypid. “With the early success and highly positive feedback from consumers, we aim to take our innovation to more channels in the following months.”
Dr. Jen-Yu Huang, Co-founder and CEO of Lypid(right) and Dr. Michelle Lee, Co-founder and CTO of Lypid(left). / Photograph : Lypid
Chris Huang, Founder and Chairman of Louisa Coffee, vigorously promotes the new plant-based meat series with an aim to “provide delicious food that is better for the body and the planet.”
Traditionally, animal fat is replaced by plant-based oil, such as coconut oil, canola, and sunflower oils. However, their melting point is very low, resulting in the fat melting in the pans and a greasy plant-smelled piece of vegan meat. Other scientists have tried to use cultivated animal fat, yet it clearly does not fit strict vegan diets. Now, here comes the breakthrough of Lypid: the encapsulation technique.
Dr. Michelle Lee, cofounder and CTO of Lypid, is the expert of the encapsulation technique. She applied the technology with some special processing technology and formulation, which make liquid vegan oils to stand up to 165 degrees Celsius and contains more water components. With the fat still sticking onto the meat, the sense of creaminess, chewiness and juiciness is preserved. “If you look into animal fat, it’s not just lipid. It contains water, too. If you are always trying to imitate ‘fat’, the direction is wrong and it will never taste like ‘real fat.’” Jen-Yu explained.
“If you look into animal fat, it’s not just lipid. It contains water, too. If you are always trying to imitate ‘fat’, the direction is wrong and it will never taste like ‘real fat.’” Jen-Yu explained. / Photograph : Lypid Offical Website
Lypid’s signature, PhytoFat™, is a culinary-friendly animal fat analog that is the key to make vegan meat taste like real meat. “ In the current market, ‘fat’ is the missing ingredient in the majority of plant-based meats. Vegan oils used today simply melt and leak out of the food matrices due to lower melting points,” said Dr. Michelle, “With our PhytoFat™, we are bringing the secret sauce back.”
PhytoFat™ also provides a better nutritional profile, allowing a reduction of both calories and saturated fat compared to animal fat.
Lypid scured USD$ 4 M seed fund early this year, and is ready for the mass production. Partnering with coffee chain tycoon Louisa to bring PhytoFat to market is the first step to prove that their product is ready. With products being served at more than 500 outlets, Lypid plans to expand in additional sales channels and markets over the next year. With the newly-built production line, Lypid will continue partnering with pioneering food and beverage brands worldwide to create unprecedented dishes featuring PhytoFat™.
〔Original :Meet Global〕
https://meet-global.bnext.com.tw/articles/view/47763