Fattastic Technologies partners with Ajinomoto Thailand to advance plant-based fat alternatives

SINGAPORE – Fattastic Technologies, an emerging startup in Asia’s alternative fat sector, has entered an exploratory R&D partnership with Ajinomoto Thailand to explore applications for its innovative plant-based fat ingredient, FattFlex. 

The collaboration aims to apply the startup’s technology to replicate the taste, texture, and mouthfeel of animal and saturated fats across a range of food products while reducing their saturated fat content.

FattFlex, the flagship product from Fattastic’s Fattune platform, uses encapsulation technology to create low-calorie fats that can be tuned for specific melting temperatures. 

It allows manufacturers to maintain the indulgent qualities of conventional fats while cutting saturated fat by up to 80%, without the environmental or health concerns associated with palm, coconut, or animal fats. 

The startup’s OleoTune platform, meanwhile, extracts oleosomes, microdroplets naturally found in seeds, to produce clean-label emulsifiers and alternative dairy fats, including its OleoXact ingredient, which combines around 35% fat and 7% protein and functions as both a fat carrier and emulsifier. 

These ingredients are suitable for bakery, confectionery, alternative protein, dairy, spreads, beverages, and dry foods.

“This exploratory partnership represents an exciting opportunity to investigate new ways for foods to balance taste, health considerations, and sustainability goals,” said Satnam Singh, Founder and CEO of Fattastic Technologies. 

A former researcher at Singapore’s Agency for Science, Technology and Research (A*STAR), Singh founded Fattastic in 2022 with the vision of developing healthier, scalable fat alternatives. 

“Our goal is to maintain the same great taste while addressing nutrition concerns, providing ingredients that are both functional and clean-label,” he added.

The partnership will focus on piloting FattFlex in food applications, optimizing its functionality and assessing market potential. 

Early trials have shown that FattFlex can successfully substitute conventional fats while preserving flavor and texture. 

The initiative aligns with growing demand for sustainable fat alternatives in Asia, as consumers and manufacturers seek healthier, environmentally responsible ingredients.

Fattastic has secured funding from Entrepreneur First, ProVeg Incubator, Better Bite Ventures, and Space-F, and was part of Ajinomoto’s Techbite Accelerator Program. 

The company joins a cohort of startups innovating in sustainable fats, including Nourish Ingredients, NoPalm Ingredients, Clean Food Group, Äio, and Terra Oleo.

Singh’s long-term vision positions alternative fats as mainstream ingredients, integrated across bakery, dairy alternatives, and meat analogs. 

“Technologies like ours can fill the gap between taste, functionality, and health, becoming a core component of the future food ingredient landscape,” he concluded.

Through the Ajinomoto Thailand collaboration, Fattastic is taking a significant step toward commercializing next-generation fats that are healthier, scalable, and capable of meeting evolving consumer and industry needs.

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