US food tech company Yali Bio has debuted its precision-fermented dairy fat alternative during the Mista Growth Hack event in San Francisco, California.
The company presented its new solid hard fat in the form of dairy-free ice cream at the event, developed in collaboration with Mista supporters, including AAK, Ingredion and Givaudan.
The newly developed fat has a pale, buttery colour and neutral flavour by default. In addition, Yali Bio’s precision fermentation technology enables the customisation of the fat’s attributes, such as melting point, to be tailored to specific applications.
Beyond ice cream, Yali Bio says that the fat can also be used to improve the taste, texture, cooking performance, nutrition and eco-credentials across various food categories, including non-dairy butter and cheese, as well as baked goods and confectionery.
According to the company, the fat’s nutritional profile positions it as “an attractive alternative to dairy fat and plant-based fat,” such as coconut oil. The product contains half the saturated “bad fat” and five times the monounsaturated fat “good fat” found in coconut.
The fat is considered more environmentally friendly than fat derived from dairy or coconut. Using methods and equipment similar to those used to brew beer, the fat can be made “extremely efficiently,” with minimal greenhouse gas emissions and high supply chain transparency.
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