A renewable energy company found a low-fat fix where food scientists hadn’t looked—in the peculiar molecular structure of single-celled algae.
Flavor without fat is the holy grail of health food science. To compensate for trimming fat out of junk foods, chemists have tried amping up the salts and sugars. They’ve created proteins to try to mimic the smooth flavor release of fat. They’ve engineered fake fat particles so big they pass through the intestinal tract undigested. But your mouth knows what it knows: That reduced-fat Oreo tastes in no way like the full-fat version.
Now, a renewable energy company may have found a fix where food scientists hadn’t looked—in the peculiar molecular structure of single-celled algae.