Better taste and texture are key to the future of plant-based meats—A sensory panel report from Epogee

As far as culinary histories go, plant-based meats are still pretty green (no pun intended). In fact, even with the surge in the popularity of the Gardenburger brand in the late ‘90s, it took another two decades to get to the “meatless meat” we know today.

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Meaty by nature

There’s nothing quite like that first bite of a thick, juicy, savory, all-beef burger. Or is there? Food manufacturers have been searching for this holy grail for years—attempting to recreate a meat-like experience with plant-based alternatives; and science is getting us closer to the real thing.

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a child feeding a snack to a man

Healthy bodies, happy taste buds

For years, consumers have been moving steadily toward functional, sustainable and healthier foods. But the pandemic put a spin on things—spurring stronger demand for familiar comfort foods amidst the chaos.

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chocolate bars on table

EPG: The fat alternative that makes food better

Today’s consumer demand for healthier foods that taste delicious creates a huge opportunity for food manufacturers. At the same time, developing new products or reformulating existing ones to be healthier can be risky, as the tradeoffs often lead to consumer dissatisfaction.

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About Epogee

At Epogee®, we are on a mission to make food better. Our fat alternative, EPG, makes tasty food healthier and healthy food tastier. It delivers the functional benefits of traditional fats with dramatically fewer calories and no tradeoffs – so food manufacturers can wow consumers with better foods that are enjoyable to eat.

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Better taste and texture are key to the future of plant-based meats—A sensory panel report from Epogee

Meaty by nature

Healthy bodies, happy taste buds

EPG: The fat alternative that makes food better