Time-travelling milkman develops sustainable fat ingredients that improve the texture and taste of dairy alternatives

The fat ingredients that are currently used for dairy alternatives either do not give the required consistency or, like palm and coconut oil, are unhealthy and unsustainable, among others, because they come from the tropics. If no tasty and sustainable fat options are offered, the protein transition cannot succeed.

Time-travelling Milkman has developed a technology to produce creamy unsaturated fat ingredients by extracting fat droplets from European seeds. These fat droplets, called Oleosomes, can be used as milk fat equivalents. In this way, a locally produced and sustainable product is offered that simultaneously improves the taste and texture of plant-based dairy alternatives.

Time-travelling Milkman helps consumers to choose for dairy alternatives and contributes to the acceleration of the protein transition.