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 scientific knowledge, we can modify the properties of oleosome extracts and obtain ingredients in the form of liquids, thick creams or powders before distributing it them to our customers. The knowledge on of the extraction and ingredient development processes is our strong proprietary know-how.