As firms such as Motif FoodWorks have
observed, hard fats such as coconut oil - which are typically added to plant proteins post extrusion - are not distributed throughout plant-based burgers in the same way that fat is distributed in animals, plus they have a tendency to leak out during cooking and impart a coconutty smell.
“Specialty fats such as coconut are being added to plant-based meats for particular functional or mouthfeel purposes, said Dr. James Petrie, co-founder and CEO at
Nourish Ingredients, which is based in Canberra, but plans to target the North American market. The problems is, they don t resemble animal fats closely enough, in terms of their performance, mouthfeel, flavor and aroma, Petrie told FoodNavigator-USA.
Aussie startup Nourish Ingredients raises $11 million for plant-based fat smartcompany.com.au - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from smartcompany.com.au Daily Mail and Mail on Sunday newspapers.