Kicked off by a grant from the Good Food Institute (GFI), OléPBM was developed to address two critical areas that co-founders Christopher Gregson and Matthew Sillick say are impeding the plant-based meat sector.
“The two features that are holding back further adoption of plant-based meat products are taste and cost. Our product attacks both of those elements,” Gregson told FoodNavigator-USA.
“From a taste point of view, we’re providing a fat that has animal-like flavors as well as providing a fat with the mouthfeel of an animal fat. We can achieve the sensory experience that you expect from an animal meat product."
“From a cost point of view, the largest component of a plant-based meat product is often the flavor, we can actually deliver that flavor [via OléPBM] in a much more efficient manner and thereby utilize much less of it and therefore provide a cost benefit,” claimed Gregson.
Oleogels, the next best thing in alternative fats?
So how is Paragon Pure turning rice bran oil into a highly-functional fat with a similar sensory profile to animal fat and lower saturated fat content than coconut and palm oils?
According to Sillick, its ‘secret sauce’ lies within oleogelation, an emerging area of alternative fat technology whereby liquid oils can be converted into a semi-solid fat.
“There’s a long history of studying the combination of vegetable waxes and oils in academia. We’re taking rice bran oil and transforming it into a soft solid through what’s called oleogelation,” said Sillick, explaining that the oleogelation process involves immobilizing liquid edible oils into a 3D crystalline network of vegetable wax (in this case rice bran wax) to create a semi-solid plant-based fat for use in food applications.
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August 09, 2022 at 10:44PM
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Paragon Pure unveils OléPBM vegan fat targeting plant-based meat applications - FoodNavigator-USA.com
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