Yali Bio, a California-based FoodTech specializing in plant-based fats, debuted its new alternative dairy fat made through precision fermentation in a dairy-free ice cream at the MISTA Growth Hack event in San Francisco.
According to the company, specific attributes of the fat, such as its melting point, can be customized using its precision fermentation technology to meet custom requirements.
The product has a neutral flavor and a pale buttery color while offering use cases for several products, such as plant-based butter and cheese. Moreover, it claims to contain 50% less saturated and 5x more monounsaturated fats than coconut, providing a healthier alternative.
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