Less fat. Every bit satisfying.
Powered by fermentation.
Fat reduction needs more than a texture fix. It requires the right combination of solutions to rebuild creaminess, body, mouthfeel and flavor delivery. When fat is reduced, products may become thinner, drier or less rounded. Flavor intensity and persistence can also weaken, leaving a less satisfying eating experience.
This recipe book demonstrates how fermentation-based ingredients can help restore the sensory qualities consumers expect across noodles, processed cheese, dressing and beverage applications.
Inside the recipe book, you will find:
→ Curry chicken noodles with 26% less saturated fat
→ Processed cheese with 20% less fat
→ A low-fat ranch dressing with 2.69 g fat per 100 g
→ Reduced-fat RTD coffee and chocolate drink concepts
→ Complete formulations and practical application guidance
How do you make ranch dressing lower in fat without losing its creamy, savory appeal?
Ranch dressing is expected to feel thick, creamy and well-rounded, with recognizable dairy, herb and savory notes. When fat is reduced, the dressing can lose body and feel less satisfying.
Fermentation-based solutions help support creaminess, fuller mouthfeel and umami balance, preserving the familiar character consumers expect.
Download the full recipe.
How do you reduce fat without losing the smooth, substantial cheese texture?
Processed cheese relies on fat for richness, body and a satisfying finish. When fat is reduced, the texture may feel less rounded and the product less substantial.
A fermentation-based solution helps rebuild mouthfeel and cohesive body, producing a smooth and creamy cheese with 20% less fat.
Download the full recipe.
How do you reduce saturated fat without thinning the curry broth?
Curry chicken noodles depend on a rich, creamy broth and a smooth delivery of spice and savory flavor. Reducing the coconut milk powder can weaken roundness and leave the broth feeling less unified.
A fermentation-based solution helps restore creamy mouthfeel, fullness and lasting savory depth, maintaining a satisfying curry profile with 26% less saturated fat.
Download the full recipe.
Have you tried clean label fermentation for fat reduction?
Fat carries creaminess, body and flavor release. A texture system rebuilds some of it. Fermentation helps with the rest.
- Restores creaminess and rounded mouthfeel
Yeast extract supports the body and lubrication that fat provides, so reduced-fat products do not feel thin or dry.
- Reinforces flavor intensity and continuity
Fat carries flavor and holds it through the bite. Fermentation extends that release when there is less fat to carry it.
- Matched to the application
Achieve rich body in processed cheese, creamy broth in noodles, thickness in a dressing. If you're looking to enhance your application, we have the right combinations for you.
