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Creating meat analogues with olive oil to boost sector’s health credentials

The Spanish start-up has introduced a plant-based burger made from an innovative fat analogue that transforms extra virgin olive oil into a solid fat. Heura’s R&D team formulated a solid fat analogue to give the texture and bite of beef from extra virgin olive oil, which is healthier and more sustainable than coconut oil. According to the company, the fat brings the sensorial experience of meat, helps reduce the environmental impact of livestock consumption, and improves cardiovascular health.

Fat analog made with extra virgin olive oil

Fat analog made with extra virgin olive oil

“The biggest challenge facing the plant-based industry was creating a burger with the juiciness of beef without using high amounts of fat,​” Heura CEO Marc Coloma told FoodNavigator. “Our innovation gives juiciness without the problems of saturated fat.”

Heura’s meat-free burger contains over 64% less fat than a traditional beef burger, he claimed. The burger also contains over 85% less saturated fat than beef and has 11.3% more protein per calorie. “Another result of having less fat is that you will have a bigger protein intake. So nutritionally, it’s a more balanced product.” 

Coloma said that until now, the only way to obtain the juiciness of an animal burger in plant-based options has been to use high amounts of fat from oils. “This meant that many plant-based burgers focused only on delivering the sensorial experience of meat, while containing almost the same amount of fat as an animal burger.”

The Heura R&D team found the solution to this problem after over 1,000 trials, and the new burger achieves the perfect balance of ingredients and ambiental factors to offer the meaty and juicy experience of an animal burger with only 6.5 grams of fat.

Read More: Creating meat analogues with olive oil to boost sector’s health credentials

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