TFC – The Fat Company
Our technology replaces animal-fat inputs, reducing emissions, land use, and deforestation linked to livestock and palm-oil supply chains, while enabling cleaner, lower-impact food production
About Us
The Fat Company is a food-tech startup developing a new category of plant-source fat that replaces animal fat in industrial meat and hybrid products. Fat is the core driver of taste, texture and consumer satisfaction, yet it is also the primary contributor to cholesterol, health risks and environmental impact. We solve this by creating fat that looks, tastes and behaves like animal fat, but is made entirely from plant sources.
Our technology, based on controlled amorphous emulsion crystallization, transforms plant oils into structured fat particles that match the thermal and functional behavior of beef, pork, or poultry fat. The result is a clean-label, cholesterol-free ingredient that integrates seamlessly into existing factory lines, with no reformulation, no workflow changes, and no compromise on taste or mouthfeel.
We work directly with leading meat producers in Europe and Israel, where we have already completed line trials in sausages, patties, and deli applications. This positions our solution as the first plant-source fat viable at an industrial scale, offering manufacturers a healthier, stable, and sustainable alternative that reduces reliance on livestock and palm oil.
Our mission is simple: enable the global meat industry to keep the taste people love, while eliminating the harms behind it
Relevant Challenges
Process
We advance alternative protein production by developing a plant-based fat ingredient that replaces animal-derived fats without relying on livestock or palm oil. The technology integrates seamlessly into existing food manufacturing workflows, enabling lower-emission, resource-efficient production of functional ingredients for next-generation foods
Nutritional Profile
By replacing saturated animal fats with optimized plant-based alternatives, the solution improves the nutritional profile of food products while maintaining functionality. This enables healthier formulations for human food applications
Sensory and Physical Attributes
Our fat technology is designed to replicate the critical sensory functions of animal fat: mouthfeel, juiciness, texture, and flavor release, addressing one of the biggest barriers to consumer adoption of alternative proteins. By restoring the structural and sensory performance typically provided by animal fat, the solution enables plant-based and blended products that meet mainstream taste and texture expectations
