Pioneers of plant-based alternative fats are making significant strides in fine tuning solutions based on rice bran, soybean protein, algae and oleaginous yeasts. Industry’s newest iterations of animal fat substitutes aren’t only proving to be convincing mimics in terms of functionality, but are also deemed highly environmentally sustainable and scalable.

https://www.foodingredientsfirst.com/news/food-technologists-refine-next-gen-cohort-of-animal-free-fats-for-advanced-plant-based-meat-alternatives.html