date:Nov 22, 2019
s. The founders, Ryan Pandya and Perumal Gandhi, note that animal fats are very different from plant fats. Accordingly, they anticipate that the next major bottleneck for product quality will be capturing the complexity of animal fats.
Animal fats are imbued with beautifully complex flavor profiles, and perhaps more importantly, they have structure. Youve probably noticed that things like lard or butter are solid at room temperature and melt smoothly as you heat them up. Very few plant fats can