It has been greatly overlooked that inside plant seeds, fats are organised in naturally occurring fat droplets covered by proteins, called oleosomes. The presence of a very compact membrane makes Oleosome droplets highly creamy in a similar way as milk fat droplets. Due to these similarities, oleosomes have a high potential as milk fat equivalents for creamy and tasty dairy alternatives, while having almost no environmental impact.
Based on our heritage as a WUR spin-off, we know how to give oleosomes the right twist and format. You can choose to boost your plant based creaminess with our costumized cream and powder solutions. The more you add, the yummier!