Lypid, a foodtech startup, has launched a plant-based pork belly product using their patented fat technology. The company’s goal is to demonstrate how fat can bring innovation to the plant-based market and offer a unique product type.
Many plant-based products have focused on chicken or beef, but Lypid saw an opportunity to cater to the popularity of pork in the US and Asia Pacific markets. Pork belly is a common ingredient in Korean barbecue and Vietnamese dishes and is a favorite in the US. Lypid’s PhytoFat technology creates a spongy fat that retains its qualities when heated and has a healthier nutritional profile.
Compared to traditional pork bacon, Lypid’s pork belly has 85% less saturated fat, 39% fewer calories, and 69% less sodium. The company aims to provide a globally appealing product and a better nutritional profile.
To sell its pork belly, Lypid is taking a hybrid approach: selling it as an ingredient and a finished product. Lypid’s foodservice partners in the US and Taiwan have used the pork belly in a range of plant-based products, including bacon mac and cheese, bacon and egg Florentine Pizza, braised pork belly rice, bacon fries, and meatballs. The company is also looking at how the two regions use Lypid Pork Belly to develop new products.
By offering a whole-cut pork belly product, Lypid hopes to open up new opportunities and drive market growth. There are still many opportunities to grow the market with new product types. Chefs and restaurants are also essential to the company’s success as they play a crucial role in product adoption.
In conclusion, Lypid’s plant-based pork belly is a unique product that will open up new opportunities in the plant-based market. With its patented technology and focus on healthier options, it’s a product that’s sure to appeal to many consumers.
