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克服以往乾澀口感 Lypid打造新層次植物肉
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Lecture Date:
2023-08-09
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臺灣素食風潮不斷升溫，而年輕創業家黃仁佑和李博婷創辦的Lypid，正攜手改變素食的未來。他們開發獨特的植物製油脂「PhytoFat」，不僅能調整植物肉的口感和香氣，更打破傳統素食口感的侷限。
黃仁佑和李博婷皆畢業於康奈爾大學，專攻食品科學，利用先進的技術克服植物肉的技術難題，使植物肉更接近動物肉的質地，並保持多汁的口感。憑藉卓越的技術，Lypid不但獲得業界肯定，甚至在國際大獎中脫穎而出。
植物肉不僅環保，對動物福利和健康也有正面影響，許多餐飲業者業紛紛推出相關產品。路易莎咖啡也於2022年開始與Lypid合作，推出美味的未來肉餐點，大獲消費者喜愛。
未來，Lypid將繼續開創更多植物肉的可能性，引領大家品味未來飲食的革命！
Overcoming Past Dry Texture: Lypid Elevates Plant-Based Meat
Taiwan's vegetarian trend is on the rise, and Lypid, founded by young entrepreneurs Jen-Yu Huang and Michelle Lee, is reshaping the future of plant-based eating. They've developed the unique plant-based fat "PhytoFat," which not only adjusts the texture and aroma of plant-based meat but also breaks the limitations of traditional vegetarian textures.
Both Jen-Yu Huang and Michelle Lee graduated from Cornell University with a focus on food science. They've used cutting-edge technology to overcome the technical challenges of plant-based meat, creating a texture closer to animal meat while retaining juiciness. With their remarkable skills, Lypid not only gained industry recognition but also stood out in international awards.
Plant-based meat isn't just environmentally friendly; it also positively impacts animal welfare and health. Many restaurants are introducing related products. Louisa Coffee began collaborating with Lypid in 2022, offering delicious future meat dishes that have gained immense popularity among consumers.
In the future, Lypid will continue to explore more possibilities for plant-based meat, leading the way in experiencing the revolution of future dining!
Picture Credits: Lypid
資料來源：https://www.digitimes.com/news/a20230720PR201.html?chid=9
Subscribe to 𝗧𝗧𝗔 𝗻𝗲𝘄𝘀𝗹𝗲𝘁𝘁𝗲𝗿, don’t miss any of our events
臺灣素食風潮不斷升溫，而年輕創業家黃仁佑和李博婷創辦的Lypid，正攜手改變素食的未來。他們開發獨特的植物製油脂「PhytoFat」，不僅能調整植物肉的口感和香氣，更打破傳統素食口感的侷限。
黃仁佑和李博婷皆畢業於康奈爾大學，專攻食品科學，利用先進的技術克服植物肉的技術難題，使植物肉更接近動物肉的質地，並保持多汁的口感。憑藉卓越的技術，Lypid不但獲得業界肯定，甚至在國際大獎中脫穎而出。
植物肉不僅環保，對動物福利和健康也有正面影響，許多餐飲業者業紛紛推出相關產品。路易莎咖啡也於2022年開始與Lypid合作，推出美味的未來肉餐點，大獲消費者喜愛。
未來，Lypid將繼續開創更多植物肉的可能性，引領大家品味未來飲食的革命！
Overcoming Past Dry Texture: Lypid Elevates Plant-Based Meat
Taiwan's vegetarian trend is on the rise, and Lypid, founded by young entrepreneurs Jen-Yu Huang and Michelle Lee, is reshaping the future of plant-based eating. They've developed the unique plant-based fat "PhytoFat," which not only adjusts the texture and aroma of plant-based meat but also breaks the limitations of traditional vegetarian textures.
Both Jen-Yu Huang and Michelle Lee graduated from Cornell University with a focus on food science. They've used cutting-edge technology to overcome the technical challenges of plant-based meat, creating a texture closer to animal meat while retaining juiciness. With their remarkable skills, Lypid not only gained industry recognition but also stood out in international awards.
Plant-based meat isn't just environmentally friendly; it also positively impacts animal welfare and health. Many restaurants are introducing related products. Louisa Coffee began collaborating with Lypid in 2022, offering delicious future meat dishes that have gained immense popularity among consumers.
In the future, Lypid will continue to explore more possibilities for plant-based meat, leading the way in experiencing the revolution of future dining!
Picture Credits: Lypid
資料來源：https://www.digitimes.com/news/a20230720PR201.html?chid=9
