S1E17: How Two Cornell Scientists From Taiwan Discovered The Secret Sauce of Vegan Meat And Collaborate With Top Coffee Brand

Startup Island TAIWAN Podcast

Meat, be in hotdogs, hamburgers or bacon in BLT sandwiches, has long functioned as the centrepiece of the American diet. In recent years, due to the growing awareness of health and environmental impacts of meat, consumers are starting to seek out alternatives for meat. Alternative meat is a broad category, plant-based meat will be one of the brilliant options that encourage consumers to reduce their meat intake. By delivering the same flavour and texture of real meat to mimic the experience of eating meat as closely as possible.
Lypid, founded by two Cornell Taiwanese scientists, has use its proprietary formula and processing method to develop vegan fats that accurately mimic the texture, mouthfeel, transfer of flavour, and cooking behaviour of animal fats. In 2021, Lypid has been selected into SOSV’s indieBio and raised 4 millions funding. A year later, they announced a partnership with Louisa Coffee, one of the largest coffee brands in Taiwan with 500+ stores, to serve their plant-based burgers.
In this episode of Startup Island Taiwan Podcast, you will find out:
☛ Foodtech can be really important and critical for climate change?
☛ Michelle and JenYu first start the idea when they were neighbour in Cornell
☛ Fat is the key to make vegan meat taste like real meat
☛ Plant-based meat is actually healthy
☛ The goal for Lypid is not replacing the animal meat but provide a new option for consumer to choose
Host: Asianometry, Deep tech channel with 447k followers, still growing
Guest: Michelle Lee, Co-founders of Lypid & Jen Yu Huang, Co-founders of Lypid
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