LYPID RAISES $4 MILLION SEED ROUND FOR ANIMAL-LIKE VEGAN FATS

Lypid enters the B2B vegan-fat market with PhytoFat™, a plant-based fat with a healthy profile and rich, authentic mouthfeel.

Lypid creator of vegan fats reported to taste and behave like animal fats, today announced it has raised a $4 million seed round led by Green Generation Fund with additional support from Big Idea VenturesFoodland VenturesSOSV’s IndieBio, and others. Lypid’s founders—Taiwanese Ph.D.s who met at Cornell University—Jen-Yu Huang and Michelle Lee indicate the funds will be used to bring their product to market in 2022, after which they plan to expand further in the U.S., Europe, and Asia.

Processed using the company’s novel formulation and the microencapsulation method, Lypid’s product, PhytoFat™, maintains its animal fat-like qualities when cooked above 329 degrees Fahrenheit (165 Celsius). The company says its formulation and technique produce vegan fats with juicy animal-like textures and melting behaviors, extended flavor delivery, and a better nutritional profile than other plant-based fats. With no artificial additives, no hydrogenation, and contains zero trans fats, Lypid looks to offer PhytoFat™ as a healthier alternative to the current plant-based protein market, which relies heavily on palm oil and coconut oil for ingredients.

“Not only since the pandemic, but the market for plant-based meat has also exploded. But plant-based meat has a long way to go—and that’s because it’s missing a convincing equivalent to animal fat,” said Dr. Manon Sarah Littek, lead investor and Founding Partner of Green Generation Fund. “Our team is looking forward to supporting Michelle and Jen-Yu in launching their product to market and building an outstanding ingredient provider in order to contribute to a more environmentally sustainable future.”

As participants in the SOSV life sciences program IndieBio in 2021, together the Lypid founders transitioned from the mindset of a scientist to that of an entrepreneur to form their B2B go-to-market strategy. “We see fat as a critical catalyst to bring meat alternatives to the next level—tastier, healthier, and more sustainable,” said Lypid co-founder Jen-Yu Huang. “Now our goal is to bring production of PhytoFat™ to the industrial level. We are aiming to produce more than 10 tons per year for each production line.”

Co-founded by Ph.D.s Jen-Yu Huang and Michelle LeeLypid uses its proprietary formula and processing method to develop PhytoFat™, vegan fats that accurately mimic the texture, mouthfeel, transfer of flavor, and cooking behavior of animal fats. Development of Lypid’s product PhytoFat™ started after the co-founders’ degrees from Cornell University and continued at the SOSV’s IndieBio in San Francisco. PhytoFat has won Lypid 1st place in both the CPF Innovation Challenge at the Asia-Pacific Agri-Food Innovation Summit 2021 and the Hello Tomorrow Challenge: Bayer’s Crop Science Division. For more information: https://www.lypid.co.

 

SOURCE: Lypid




I want to grow my online platform to create awareness about ethical consumerism, environmentalism, and the plant-based lifestyle. My main mission is to share information that empowers people to make better choices and create a VEG NEW WORLD :)


Your support is vital and is helping me share the collected information with thousands of readers and viewers. I try to deliver exclusive stories and relevant content in a challenging commercial environment. Your contribution helps me to cover the costs that my service requires. Please consider contributing (no matter how small) to keep the information flowing so you can remain informed and have life changing interviews and stories to share.

Subscribe

Related articles

Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

VEGAN WORLD

FREE
VIEW