Subscribe to 𝗧𝗧𝗔 𝗻𝗲𝘄𝘀𝗹𝗲𝘁𝘁𝗲𝗿, don’t miss any of our events
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