A Future So Close You Can Taste It
IMAGINE A FULL FLAVOR FAT WITH NO CHOLESTEROL AND A LOWER CARBON FOOTPRINT PER SERVING.
IMAGINE A FULL FLAVOR FAT WITH NO CHOLESTEROL AND A LOWER CARBON FOOTPRINT PER SERVING.
Our technology can be used to produce a variety of delicious, nutritious, and high-performance fats for use in dairy alternatives.
Interested in partnering with us or becoming a customer? Learn more.
Interested in partnering with us or becoming a customer? Learn more.
Cheese
We’re working on fats that take the waxiness out of plant-based cheeses with designer fats that have the right firmness at room temperatures and melt on demand while cooking or tasting. Cheese should be sharp, rich, with a complex depth of flavor and melt-in-your-mouth fattiness. There’s no reason why non-animal cheeses can’t all be gourmet dessert cheeses worthy of a cheese board or perfect classic slices for melting over a burger. We’re getting there fast.
Are you trying to craft better cheese? Let us know.
Ice Cream
Non-dairy ice creams have struggled to match the flavor and mouth feel of traditional ice cream. We’re working on a designed fat to use in ice creams that is soft and supple at lower freezing temperatures without being overly hard, that melts slowly at room temperature and how the full bodied richness of dairy fats ice cream lovers expect.
Do you dream of better ice cream? Let's talk.
Butter
We’re dreaming of a creamy, rich butter that has all of the qualities of dairy butter, but healthier and with a far lower environmental impact. We’re working on making butter that’s solid at ambient room temperature with the same firmness as conventional butters, and that melts at the right temperatures for cooking and eating. Better butter should match the umami, sweet, salty and sour flavor notes of high end, rich, creamy, butters.
Interested in making a better butter? Learn more.
Milk
Smooth, creamy, and umami without the off flavors and watery mouthfeel – that’s what whole, full fat milk should be. Alternative milks have been booming in popularity, but taste and texture parity continues to be a major obstacle. Our precision fermentation technology allows us to design fats that work perfectly in milk to give us the result customers are craving. We’re striving to match of traditional milk’s taste, texture, and nutrition.
Want to make better milk? Partner with us.
The possibilities
are endless.
We’re looking for joint development partners for our first pilot product. Learn more about how our fats can go to work for you.