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Next-Generation Fat and Oil Solutions for Plant-based Alternatives
Ingredients
INTRODUCTION
SD Guthrie is a leading, fully integrated Malaysian agribusiness committed to sustainable palm oil production. With deep expertise in both edible and non-edible oils and fats, we are driven by our motto: Unlocking Nature’s Superpower. We are seeking innovative fat and oil solutions for animal- and dairy-free applications, designed to match or surpass the taste, texture, and functionality of animal fats, in support of our mission to drive the future of nutritious, sustainable, plant-based foods.
Background
The demand for plant-based food is rapidly growing, driven by health, sustainability, and ethical considerations. However, replicating the sensory and functional attributes of animal- and dairy-derived fats remains a critical barrier in achieving consumer acceptance. Current plant oils often fall short in delivering the unique creaminess, melting behaviour, mouthfeel, texture, and flavour release associated with animal fats such as butter, milk fat, tallow, or lard.
In particular, the challenge lies in developing innovative fat systems that can mimic or exceed the functionality of animal and dairy fats in applications such as plant-based cheese, cream, butter, and meat. These new fat solutions must deliver on performance while emphasising sustainability, naturalness, and health benefits.
The goal of this challenge is to identify and validate novel fat and oil solutions that match or exceed the quality and performance of animal and dairy fats.
- Fat systems that replicate or enhance melting behaviour, creaminess, mouthfeel, and flavour release typical of animal fats
- Solutions suitable for use in plant-based cheese, cream, butter, and meat applications
- Innovations that emphasise health, sustainability, and clean-label positioning
- Submissions using alternative oil types only if they meet the performance and innovation criteria
Our preference is for:
- Solutions that incorporate palm-based derivatives, leveraging their structural and functional benefits
- Use of novel structuring methods, functional enhancements, or value-added processing technologies to differentiate from conventional palm or coconut oil approaches
How might we develop next-generation fat and oil solutions for plant-based alternatives that deliver superior taste, texture, and functionality – matching or exceeding the performance of animal and dairy-derived fats?
requirements and considerations
- Mimic or surpass dairy and animal fats in sensory attributes, such as creaminess, melt-in-mouth, and flavour release, and offer a clean, non-waxy, and non-greasy mouthfeel. The solution should not negatively impact taste, aroma, texture, or colour of the product.
- Exhibit desirable properties, such as melting profile similar to dairy and animal fats, provide good aeration, plasticity and emulsification behaviour, provide stability across application and extended storage conditions (for example, resistant to phase separation and rancidity)
- Reduce reliance on high levels of saturated fat
- Free from allergens and artificial emulsifiers or additives
- We are seeking solutions at TRL 4 and above—those that have been validated at lab scale and demonstrate potential for real-world application.
- Suitable for commercial-scale adoption (potential to be put into commercial production or mass production in the near future)
- Cost-competitive with traditional dairy and animal fats and existing plant-based alternatives, allowing competitive pricing in the market