Foodtech startup Lypid has launched a plant-based pork belly made possible by its patented fat technology. According to Lypid co-founders, Huang and Lee, the plant-based meats industry has focused extensively on protein but has not given as much attention to the fat content. The fat in the pork belly has been created using Lypid’s PhytoFat technology, which microencapsulates plant oils in water to create a spongy fat that remains firm even at high temperatures, making it healthier and with fewer calories, saturated fat, and sodium than traditional pork bacon.
Lypid has chosen to focus on pork because of its popularity in the Asia Pacific regions and the US, where bacon is a staple. The company’s strategy is to provide new, high-fat content plant-based products that create a contrast between fatty animal tissues and proteins, creating an innovative experience for consumers.
Lypid is taking a hybrid approach to its marketing by selling pork belly as both an ingredient and a finished product. The company aims to make inroads in the foodservice industry by working with chefs and restaurants to learn how they use its product. Lypid is currently partnering with foodservice companies in the US and Taiwan, where chefs have already incorporated pork belly into various dishes, including bacon mac and cheese, braised pork belly rise, bacon fries, and meatballs.
In addition to investing in pork belly as an ingredient, Lypid is exploring new formats such as whole-cut products in the plant-based market. These formats present exciting opportunities for growth and give Lypid the chance to expand its market share. Huang emphasizes that there are still opportunities to grow the market, especially for new product types. Lypid is excited about the potential of PhytoFat technology in creating healthier, innovative products while providing a better nutritional profile to consumers.
