Alternative Fats & Future Technologies: Unlocking Performance, Resilience & Scale In Partnership With AAK

In Partnership with AAK

Fats play a critical role in food, shaping everything from taste and texture to nutrition and processing performance. Yet, compared to proteins, they have received far less attention in the development of next-generation food systems.

As the industry moves beyond early-stage innovation, fats are emerging as a key factor in determining product quality, scalability, and resilience. At the same time, pressure is growing around sustainability, supply chain security, and the availability of traditional lipid sources.

This webinar will explore how alternative fat technologies are evolving to meet these challenges. It will look at developments across lipid design, structuring, and production, as well as the broader implications for food manufacturing and supply systems. With perspectives spanning market dynamics, technical innovation, and real-world applications, the session will examine where progress is being made, where limitations remain, and how fat innovation is shaping the next phase of food development.

Key takeaways

• Why fats are becoming a central focus in next-generation food innovation
• How sustainability and supply chain pressures are reshaping lipid sourcing and development
• The role of emerging technologies in improving fat functionality and performance
• Where current approaches succeed and where gaps still exist
• How fat innovation connects to scalability, resilience, and long-term food system design

What you will learn

• How fats influence product performance across texture, flavor, and stability
• The latest technological approaches to developing alternative fats
• The impact of supply chain constraints on fat sourcing and formulation strategies
• How sustainability considerations are shaping the future of lipid innovation
• What challenges companies face when integrating new fat systems into existing products

Who should attend

• R&D and product development teams working on next-generation food products
• Food scientists and formulation experts focused on functionality and sensory performance
• Ingredient suppliers and technology developers working on lipid innovation
• Sustainability and sourcing professionals navigating supply chain challenges
• Innovation, strategy, and commercial teams within food and ingredient companies
• Investors and stakeholders tracking enabling technologies in the food sector

The session will conclude with a live Q&A where attendees can put their questions to the speakers (time permitting)