Food tech start-up Gavan Technologies is leveraging its no-waste protein extraction platform to deliver FaTrix, an alternative fat solution. According to the company, FaTrix offers a series of high-performance, protein-based fat substitutes that serve as a good alternative to butter and other commonly used fats in various baked products.

The patented, plant-based fat-protein matrix is designed to replicate the functionality of animal fat. It is a fully sustainable, clean label and reduces saturated fat by up to 80%. Gavan is promoting FaTrix’s potential as a butter replacer for the bakery industry.

As producers of plant-based foods increasingly seek alternatives to animal-derived ingredients that satisfy the nutritional and sensory demands today’s consumers demand, they are aware of the immense impact of fat on the culinary experience. 

The aroma, flavor, tenderness, and overall mouthfeel of foods are largely a function of lipids, typically comprising 10-40% of a product.

Satisfying sensory cravings
Traditionally, pastries have relied on animal fats, explains Itai Cohen, Gavan co-founder and CEO.

“Gavan created a multi-purpose fat that can serve many applications in food, given that fat is a fundamental ingredient in numerous food products The main drive was to create sustainable, better-for-you trans fat-free ingredient. We decided to initially focus on the bakery sector due to the specific demand expressed by bakery companies. Most bakery companies prioritize reducing saturated fat as a key strategy, driven by various factors,” he says. 

Following successful pilot trials of its fat matrix in multiple bakery products, Gavan is introducing FaTrix to the bakery industry. (Image Credits: Gavan Technologies).“Their incentive is customer demand for better-for-you food options and regulation without compromising the sensory experience.”

“Despite the widespread use of vegetable fats as an alternative, they still cannot match the characteristic taste, texture, and smoothness that real butter confers. Replacing animal fat with plant-based oils can create difficulties due to the fluid nature of these ingredients, yet hydrogenated oils are a less-than-ideal solution.”

FaTrix is composed of three natural ingredients. The extracted protein acts as a base upon which plant oil and water are bound, creating a protein-enriched texturized fat. Traditional plant oils, such as olive or sunflower oil, possess low retention capacity and are prone to release during baking, leading to a loss of tenderness. 

Firmer tropical oils, such as palm and coconut oils, have high saturated fat content, can impact flavor, and are subject to volatile supply chains. 

These factors drive the search for alternative solutions that can provide similar functional qualities to animal fats.

FaTrix addresses multiple critical problems, delivering the desired sensory and shelf life properties often missing in plant-based pastries.

The solution was developed from Gavan’s proprietary waste-free protein-extraction technology designed to extricate the full value of the plant, leaving none of its components redundant while fully maintaining the integrity of the protein’s peptide structure.

“Consumers are looking for healthier foods options as well as sustainable, clean solutions that are good for the planet and the animals. They will prefer them as long as the sensory experience and costs are the same. FaTRIX provides that. The solutions for a better nutritional profile for baked goods are limited, making our solution unique,” Cohen continues. Firmer tropical oils, such as palm and coconut oils, have high saturated fat content, can impact flavor, and are subject to volatile supply chains.

“The composition of oil, water, and protein in FaTrix delivers superior binding and cooking abilities, making it an ideal and convenient solution for food formulators,” asserts Uri Jeremias, culinary expert and restaurant owner. Jeremias also co-founded Gavan. 

“FaTrix boasts a high melting point and fat-holding capacity, preventing it from leaching during processing or heating. These properties are crucial to maintaining the succulence and tenderness of the final product. Moreover, it acts as a carrier for flavors, vitamins and beneficial omega 3.”

The composition of oil and protein ingredients used in a formulation and their ratios can be tailored to the food application needs. “Our platform works with all plant oils, from olive and sunflower to canola,” Cohen explains. 

“Some products require a 50/50 fat-to-water ratio. Others demand firmer fat integration. We can customize FaTrix to meet any range.”

Butter it up
Following successful pilot trials of its fat matrix in multiple bakery products, Gavan is introducing FaTrix to the bakery industry. 

In one trial, FaTrix successfully replaced butter in a soft and airy brioche, yielding a five-fold reduction in saturated fat. 

“This marks a pivotal achievement for us, as butter has long been considered the irreplaceable key element in brioches,” notes Jeremias. “FaTrix is a solution that boasts the same workability as dairy butter without needing a long list of added ingredients.”

“Our fat matrix opens the door to a world of new possibilities for bakery and food formulators,” concludes Cohen.