Lypid Targets Food Services with New Vegan Lypid Pork Belly

Lypid reveals their new vegan product Lypid Pork Belly and aims to expand with B2B ventures.

FREMONT, CA: “Despite the growing popularity of plant-based diets, the lack of whole-cut meat alternatives remains a challenge. Most plant-based products currently available are in a ground form, which can limit their versatility in recipes and dining experiences. Lypids pork belly provides a new option that offers a wider range of possibilities to fill the gap in the alternative meat market. We look forward to collaborating with top restaurants to promote a sustainable dietary culture through our innovative product,” said Dr. Jen-Yu Huang, Co-founder, and CEO of Lypid. “By combining PhytoFat„¢ with a unique fibrous protein alternative, we are able to create a meaty, savory, lip-smacking pork belly experience,” said Dr. Michelle Lee, Lypids Co-founder and CTO.

Global food suppliers are constantly looking for tastier and more sustainable meat ingredients, as 42 percent of consumers worldwide identify as flexitarians. In response to this demand, Lypid, one of the leaders in the food technology business with headquarters in the US, revealed its plant-based product Lypid Pork Belly, encouraging consumers to invest in the environment one mouthful at a time. Beginning in April 2023, Lypid Pork Belly will be made available as a B2B product in Taiwan and the United States. With the Pork Belly, Lypid intends to broaden its partnership with forward-thinking restaurant brands in the US and Asia.

Lypid Pork Belly is a luscious, meaty plant-based pork belly that gives exceptional taste and texture. It is made from only 100 percent plant-based components and the patented PhytoFat, vegan fat. Compared to conventional pork bacon, this high-protein product has 85 percent less saturated fat, 39 percent fewer calories, and 69 percent less sodium. It is also devoid of cholesterol and antibiotics. Lypid Pork Belly is a versatile ingredient created to sizzle, smell, and taste like real pork belly in various cooking situations, including sautéing, frying, and baking.

"Last month at the Future Food-Tech summit, San Francisco Marriott Marquis Executive Chef David Hollands and Executive Sous Chef Bernardita Gotis served Adobo Garlic Fried Rice with Lypid Pork Belly. It's an interesting product and has all of the layers that pork belly has,” said Chef Hollands. "When it's cooked, it behaves like pork belly” it becomes crispy and doesn't solidify immediately. Not all vegan products perform like the real thing.”