A photo of the Tastilux product.

Image courtesy of Nourish Ingredients

Company News

Nourish Ingredients Establishes Strategic Hub for Animal-Free Fat in Singapore

Australian precision fermentation company Nourish Ingredients has revealed plans to establish its operations in Singapore to accelerate the production of animal-free fats. Just a few weeks ago, the company debuted its new fat Tastilux in a plant-based chicken wing to showcase its capabilities in improving the taste and smell of alternative meats. Nourish Ingredients will produce its flagship ingredient at Nurasa’s Food Tech Innovation Centre (FTIC), which features labs and a shared pilot facility. …

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Nourish Ingredients has unveiled Tastilux, a new animal-free fat

Image courtesy of Nourish Ingredients

Fermentation

Nourish Ingredients Unveils New Animal-Free Fat in Plant-Based Chicken with Edible Bones

Australian food tech company Nourish Ingredients has unveiled Tastilux, a new animal-free fat that the company claims can address the challenges of taste, nutrition, and consumer adoption in the plant-based meat market. To demonstrate the potential of the new ingredient, the company’s head of culinary innovation crafted a realistic, plant-based chicken wing featuring edible calcium-based bones that was presented at the SXSW event in Sydney, Australia.  “Attendees can experience the authentic flavor, juicy …

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Nourish Ingredients(left-to-right)- Surinder Singh(Chief Scientist), James Petrie(CEO & Co-founder), Ben Leita (Co-Founder), Anna El Tahchy (Chief Technical Officer), image supplied

Fermentation

Nourish Ingredients Raises $28.6M for Animal-Free Speciality Fats

Australian food tech company Nourish Ingredients has raised $28.6 million USD in Series A funding. The round was led by Horizons Ventures, with support from MainSequence Ventures and Hostplus. Nourish uses precision fermentation to produce fats identical to those found in animal products. Founders Dr. James Petrie and Dr. Benjamin Leita believe that replicating animal fats is a vital step in convincing meat lovers to transition to alt proteins. The …

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