TOP’s new fat platform for plant-based foods: structuring vegetable fat
After years of internal research and constant experimenting TOP has developed a technology platform to closely mimic animal fat tissue. The texture and mouthfeel of a piece of meat is not only determined by the muscle tissue in the meat, but also by other tissues such as connective- and fat tissue. The only way to develop a really tasty meat-like substitute, demanded identifying the key aspects of these tissues and mimicking them as closely as possible using plant-based ingredients.
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