Technical / White Paper

The Role of Fats in Plant-Based Meat Alternatives

Format: PDF file | Document type: Technical / White Paper | Promoted Content

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The Role of Fats in Plant-Based Meat Alternatives

Oils and fats – including fractions, shortenings, flakes, and lecithins – play a foundational role in delivering great sensory experiences in meat alternatives, enhancing taste, texture, appearance, aroma, and cooking. Additionally, choosing the right oils and fats is essential to delivering meat alternatives that also satisfy consumer demand for sustainability, nutrition, free-from, and recognizable ingredients. Download this white paper from Bunge Loders Croklaan to learn more.

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