Disasters such as high temperatures, floods and droughts are frequent around the world, severely damaging global food supply and reserves. According to a report by the US Food and Agriculture Organization (FAO), there will be a 25% food gap in 2050. According to a 2021 report on the global plant-based meat market by Research and Markets, the plant-based meat market will grow at a compound annual growth rate of 15% from 2020 to 2027, reaching a market size of US$14.9 billion by 2027. Therefore, it can be predicted that plant-based foods will be one of the mainstream alternative proteins.

With the evolution of plant-based meat production technology, from dry meat to wet meat, there are already hundreds of plant protein manufacturers around the world, but most consumers believe that there is still a lot of room for improvement in plant-based meat, mainly because current plant-based meat cannot present the taste of fat. The melting point of vegetable oil that replaces animal fat is much lower than that of fat, and vegetable oil will quickly vaporize during cooking, so current plant-based meat cannot present the taste and appearance of bacon and pork belly.

Lypid uses innovative microcapsule technology and formula to develop pure plant-based oils, which have a melting point of up to 165°C. Therefore, the plant oil will not vaporize during the cooking process, allowing plant meat to contain the same rich fat as ordinary meat, making plant meat taste like real meat. Compared with animal fat, the plant oil developed by Lypid has lower calories and saturated fatty acids, which can increase the nutritional value of plant meat.

The meat farming process causes water pollution and emits a large amount of greenhouse gases. Therefore, if the proportion of plant-based meat in human food can be increased, it will be of great help to a sustainable environment. The plant-based meat industry is continuously improving. If it can be properly applied in different structures in the future, the form can be greatly changed. For example, the muscle composition of each part of beef is different, and it will be a brand new food industry.