Gavan Unveils its Plant-Based Fat Matrix that Slashes Saturated Fat by 80%

FoodTech start-up Gavan Technologies created FaTRIX, a leading-edge alternative fat solution. FaTRIX offers a series of high-performance, protein-based fat substitutes that serve as excellent alternatives to butter and other commonly used fats in a variety of bakery products.

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

“Traditionally, pastries have relied on fats derived from animals,” explains Itai Cohen, Gavan co-founder and CEO. “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. 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.

The composition of oil and protein ingredients used in a formulation as well as their ratios can be specifically tailored to the food application needs. “Our platform works with all types of plant oils, from olive and sunflower to canola”, Cohen explains. “Some products require 50/50 fat-to-water ratio. Others demand firmer fat integration. We can customize FaTRIX to meet any range.”

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