Protein Types
Lypid Launches “World’s First” Plant-Based Pork Belly, Made With Patented Fat Technology
Lypid, an alt fat startup based in Taiwan and the US, has launched what it claims to be the world’s first plant-based pork belly. The meat alternative…
Lypid, an alt fat startup based in Taiwan and the US, has launched what it claims to be the world’s first plant-based pork belly.
The meat alternative is made with PhytoFat, Lypid’s patented technology that creates animal-like fats using plant oils. The fat is combined with fibrous plant-based protein to achieve the same taste and texture as conventional pork belly.
The product is said to cook just like pork, and was recently served at the Future Food-Tech Summit in San Francisco. It is now being tested by chefs in the Bay Area, and has also debuted in Taiwan at Taipei-based vegan diner Baganhood.
Lypid said it chose to develop a pork alternative because pork is one of the most popular types of meat worldwide, with few high-quality alternatives currently available. In future, the company may add to the range with plant-based lardons and proscuitto.
Plant-based whole cuts
Last year, Lypid told vegconomist that it aims to “elevate the sensory experiences of alternative proteins”. In March 2022, the company raised $4 million in seed funding to take production to an industrial scale.
Five months later, Lypid partnered with Taiwan’s largest coffee chain, Louisa Coffee, to offer plant-based burgers made with PhytoFat. The patties are served in sandwiches, rice burgers, muffins, and bagels.
Now, Lypid has turned its attention to whole cuts, targeting a gap in the market.
“Despite the growing popularity of plant-based diets, the lack of whole-cut meat alternatives remains a challenge. Most plant-based products currently available are in a ground form, which can limit their versatility in recipes and dining experiences,” said Dr. Huang Jen-Yu, co-founder and CEO of Lypid.
alternative proteins meat alternative meat pork burgers protein plant-based alternative alt funding startup
Israeli Diners Find Favor And Flavor In Seed Meat Substitute
Call to Action: Prioritise Funding for Alt Protein Over Livestock Production to Drive Change
4 Staple African Pantry Ingredients to Elevate Your Plant-Based Cooking
Administrators appointed to Plant and Bean Limited
Hot flushes, night sweats, brain fog? Here’s what we know about phytoestrogens for menopausal symptoms
Fermbox Bio and Dyadic International Announce a Global Partnership for Sustainable Bio-Alternatives
Can We Close the $11 Trillion Climate Investment Gap?
What Does Turmeric Taste Like? Plus, 11 Vegan Recipes to Try
BBQ Season: Attracting Mainstream Consumers With Plant-Based Foods
