FaTRIX offers a protein-based alternative to butter and other animal fats found in pastries and bakery products. According to CEO and co-founder Itai Cohen, previous attempts at replacing fat in these products with vegetable fats ‘cannot match’ the taste and texture of their animal counterpart.

The fat substitute FaTRIX is composed of extracted protein, acting as a base on which water and plant oil are bound. It has a high melting point and fat-holding capacity, which means that leaching (chemically interacting with cookware) is unlikely.

Source: Plant-based fat mimics the texture of animal fat in bakery products