By using this ingredient, food manufacturers can eliminate additives like flavour masking agents and artificial enhancers, making it easier to deliver a cleaner label that appeals to health-conscious consumers.
Winning consumers back to alternative proteins
Nourish Ingredients CEO James Petrie said two main issues have slowed the adoption of plant-based and alternative meats: poor taste and a perception that these products are overly processed.
To overcome these barriers, it is important to deliver authentic animal fat flavour that lets producers simplify formulations by removing synthetic additives. That clean-label appeal helps convince more consumers to make the switch, especially those motivated by health or sustainability, said Petrie.
The firm identified long-chain omega-6 phospholipids as the key to meat’s distinctive flavour and mouthfeel.
“When we looked at the different types of meat on the market – chicken, beef, pork, or lamb – we asked: What’s the common element from a fat perspective?
“The answer was a specific kind of fat: long-chain omega-6 fatty acids, particularly in a phospholipid form. These lipids are key to the authentic taste and mouthfeel of animal meat.
“Once we identified fungal strains that naturally produce these fats, we grew the fungi, harvested the fats they produce, and turned that into Tastilux created via precision fermentation – an ingredient that gives plant-based foods an authentic animal-fat profile because it’s the same type of fat.
“Customers want more than just flavour. They’re also after the mouthfeel – the way fat coats the mouth and lingers. Tastilux delivers that,” said Petrie.
Additionally, this solution is cost effective for food producers.
Cost-effective solution
Petrie credits the cost-effectiveness of Tastilux to the firm’s unique approach that sets it apart from its competitors.
“The key difference lies in our approach. We’re not trying to develop a drop-in fat replacement that substitutes the entire fat content on an ingredient list. Instead, we focus on transforming plant fats so they taste, feel, and perform more like authentic animal fats.
“We do this by identifying the common elements across different types of animal fats, then replicating just that specific portion. By adding only 1% or less of our fat, we can turn inexpensive plant fats into something that delivers the same sensory experience as animal fats. This offers a strong cost advantage for our customers. They can retain the base of low-cost plant fats while achieving premium performance.”
The firm’s ability to scale quickly is also tied to Tastilux’s low inclusion rate. Nourish says it has increased production capacity by 17-fold – enough to support 170,000 tonnes of finished product.
A key factor in this rapid scale-up was its partnership with Chinese biotech company CABIO, which was already growing one of the fungal strains for use in infant formula. Nourish was able to tap into CABIO’s existing infrastructure and expertise to fast-track commercial production.
Petrie emphasised that such scalability could help restore consumer trust in alternative proteins, many of which had previously underperformed on taste and texture.
He believes that authentic-tasting ingredients like Tastilux are key to winning back consumers, many of whom abandoned alternative proteins after early experiences with poor flavour and texture.
While primarily serving the B2B market, Nourish’s customers span both the plant-based and conventional sectors, especially those seeking to elevate their product’s richness and authenticity. Current applications include plant-based chicken and beef, with opportunities also emerging in value-added fats.
Geographically, the firm is focused on Southeast Asia, the Middle East, and North America – regions with a favourable blend of regulatory pathways and market demand.
Consumer preferences vary by region. For instance, US consumers aged 18–30 have responded particularly well to Tastilux, especially when comparing it to real chicken.
In Southeast Asia and the Middle East, chicken remains a strong area of interest, though demand spans other meat categories too.
In addition to Tastilux, Nourish is also developing Creamilux, a dairy fat analogue designed to enhance flavour, creaminess, and mouthfeel in a wide range of dairy alternatives.
Still in the testing phase, Creamilux is being trialled in a wide range of dairy alternatives, including milk, cheese, yogurt, and ice cream.
The company is also exploring hybrid use cases, where Creamilux is blended with animal-based ingredients to improve overall product quality.
Nourish expects to announce commercial updates for both Tastilux and Creamilux later this year, including new partnerships and market launches.
