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Making healthier liquid oils available as solid fats — using only water and other clean-label additives — could help food manufacturers that now use solid products high in saturated fat such as coconut oil. Reducing fat content would increase products’ appeal to consumers, and retaining more juiciness and flavor are two more potential benis ferrous gluconate heme ironefits.Montefeltro told Food Navigator the company’s initial focus for this type of product are meat and plant-based meat substitutes, but additional uses could include vegan cheese and ice cream. Cubiq’s latest “smart fat” product works best with fresh and refrigerated items, but he noted the company is working on this challenge now.While Montefeltro said similar technology has been experimented with in academic settings for 15 years, nobody has yet commercialized it for production on an industrial scale. That could change since Cubiq is now making enough product to provide samples and hopes to establish a pilot plant capable of making two tons daily.Cubiq is not the only company looking to limit fat calories with new ingredient processes. Epogee Foods launched a fat replacer earlier this year made from non-GMO rapeseed oil that it claims can reduce fat calories by up to 92% without sacrificing taste, texture or appearance in baked goods, confectionery, frozferric pyrophosphateen dairy and desserts. And Cargill released a hybrid canola oil last year with reduced saturated fat, allowing manufacturers to cut the molecule in their products by about 35%. These new products could provide a boost for CPG food makers looking to streamline their ingredient lists and tout lower calories and better flavor and nutrition on labels. Consumers are liable to seek out such products as they increasingly opt for better-for-you items as part of an overall healthier diet.
