Fats are one of the three essential macronutrients that fuel us. But not all fats are equal.
Most of our fat consumption should come from healthy oils, not from solid, saturated fats. Unfortunately, many of the foods that we love require the structure of solid, unhealthy fats that we get from animals (e.g., butter and tallow) or tropical plants such as palm and coconut.
Most of our fat consumption should come from healthy oils, not from solid, saturated fats. Unfortunately, many of the foods that we love require the structure of solid, unhealthy fats that we get from animals (e.g., butter and tallow) or tropical plants such as palm and coconut.
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It’s difficult not to love fatty foods, but this love is killing us. We are consuming not only too much of fats but also, wrong kind of fats. According to a report from the World Obesity Federation, half of the global population is expected to be overweight or obese by 2035, costing the global economy over $4 trillion a year, equivalent to 3% of current global GDP. Furthermore, WHO states that cardiovascular diseases (CVDs) are the leading cause of deaths globally with over 17.9 million cases per year. Saturated fats are associated with raised levels of LDL cholesterol, which can lead to blockages in one’s arteries. |
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Oleoflow has developed a new fat ingredient that marries the nutritional profiles of healthy oils with the semi-solid to solid structure of fats demanded by the food industry. We can tailor the properties (melting point, hardness) depending on the application, be it an easily spreadable creamy topping or a harder baking fat similar to butter.
And it’s healthy! Let’s start with less total fat, up to 25 % fewer calories than in vegetable oils and palm/coconut oil and up to 85 % reduction of the bad saturated fats compared to traditional fats. On top of that, with our fat you get lots of healthy dietary fibers as a bonus. Yes, we started with the vision of converting healthy oils to solid fats that would be just as healthy as vegetable oils, but we ended up with a fat that is actually healthier than the underlying vegetable oil.
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Let the fa(c)ts speak for themselves: our fat is the only oil or fat to reach Nutri-Score of B. Butter, palm oil, and coconut oil are firmly in the worst E score category and even olive oil reaches only a C rating. We can live with getting our vision wrong! |
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If you are a food producer, you can replace unhealthy and unsustainable traditional fats from your recipes without compromising taste or mouth feel. Our fat enables you to improve your product’s sustainability and nutritional profile with ease. We have designed our fat to be tailorable and work as a 1:1 replacement for traditional fats making implementation smooth by leveraging existing production processes. You can also forget the hassle and extra cost of blending multiple different fat ingredients to reach desired end-product properties. The nutritional profile can be further enhanced with added vitamins, omega-3 and omega-6 fatty acids, or other functionalities, if desired. Furthermore, our fat doesn’t need cold supply chain since it can be well stored in room temperature and does not contain water.
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Finally, since we only use approved food ingredients and build the structure with material physics, not with chemistry, our fat is ready to go today without any novel food regulation barriers!