A Future So Close You Can Taste It.
A DELICIOUS TOMORROW MAKING THE FUTURE
Imagine full flavor fat with no cholesterol (and lower emissions).
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.
USE_CASE_001
Butter
We’re dreaming of a creamy, rich butter that has all of the positive qualities of dairy butter, while also being healthier and having a smaller 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.
USE_CASE_002
Cheese
We’re working on designer fats that taste better and take the waxiness out of plant-based cheeses. Our goal is alt-cheeses with the right firmness at room temperature and the same melting patterns as dairy cheese, while also tasting like proper cheese — sharp, rich, complex, and, of course, fatty. There’s no reason why non-animal cheeses can’t do all the things dairy cheese can. We’re getting there fast.
Are you trying to craft better cheese? Let us know.
USE_CASE_003
Milk
Smooth, creamy, and umami without the weird flavors and watery mouthfeel found in most plant milks — that’s how alt-milks should be. Non-dairy 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 results customers are craving. We’re striving to match of traditional milk’s taste, texture, and nutrition.
Want to make better milk? Partner with us.
USE_CASE_004
Ice Cream
Non-dairy ice creams have struggled to match the flavor, melting behavior, and mouth feel of traditional ice cream. We’re working on designer fats for ice cream that are soft and supple at typical freezer temperatures, and that melt slowly at room temperature while providing the richness that ice cream lovers expect.
Do you dream of better ice cream? Let's talk.
USE_CASE_X
The possibilities
are endless.
We’re looking for joint development partners for pilot products. Learn more about how our fats can go to work for you.