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Why Do Most Plant-Based Meats Still Disappoint — and What If Fat Is the Missing Fix?

  • Writer: PYD
    PYD
  • 4 days ago
  • 2 min read

Key Insights

  • Tastilux by Nourish Ingredients mimics real animal fat using precision-fermented fungal lipids, fixing taste and mouthfeel — the biggest barriers to plant-based adoption.

  • With less than 1% usage, Tastilux transforms low-cost plant fats into premium-tasting, clean-label alternatives — with a lower cost base.

  • Strategic scalability is already proven via Nourish’s biotech partner CABIO, positioning it to support 170,000 tonnes of finished product output.

Strategic Signal

The plant-based sector has stalled, largely due to poor flavour and a reputation for being “over-processed.” Nourish Ingredients has zeroed in on the missing link: authentic fat flavour and texture, specifically from long-chain omega-6 phospholipids found in real meat. Tastilux, made via precision fermentation from fungi, delivers this fat — with none of the synthetic baggage.


What This Means for You

Who should pay attention:

  • Food developers in the plant-based, hybrid, or value-added fat sectors

  • Exporters and ingredient companies in Southeast Asia, the Middle East, or North America

  • FMCG brands seeking clean-label wins and better consumer re-engagement


Actions to consider:

  • Trial Tastilux in plant-based chicken or beef to improve flavour with <1% inclusion

  • Explore hybrid formats (real + alt fat) for differentiated premium SKUs

  • Prepare to respond to the upcoming rollout of Creamilux in dairy alternatives


Pitfalls to avoid:

  • Sticking to heavy additive stacks to mask inferior base fats

  • Assuming early adopters will accept compromise on taste again



In this saturated category, small ingredients can trigger big shifts. If Tastilux can make low-cost plant fats taste like real meat fat, we’re looking at a serious unlock for alt-protein scale.


Could one gram of precision fat make your plant-based range profitable — and palatable — again?



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