Fattastic: Unlocking the Key Potential of Vegetable Oils

DeliveryRank features an exclusive interview with Satnam Singh, Founder and CEO of Fattastic Technologies—a platform company revolutionizing the use of plant-based oils through proprietary oil structuring technology. Since its founding in 2022, Fattastic has been at the forefront of food innovation, developing tailored fats for applications ranging from alternative proteins to bakery and confectionery products.

Your journey from working at A*STAR to founding Fattastic Technologies highlights a significant shift in focus. What specific challenges in the alternative protein sector motivated you to develop a new approach to fat structuring, and how does your background influence your current innovations?

That experience introduced me to the alternative protein space. Out of curiosity, I tried various plant-based meat products, but they often fell short in taste and nutritional value. That’s when I realized the missing link—fat. It plays a critical role not only in flavor and texture but also in enhancing the overall health profile of these products.

What started as a mission to create better fats for plant-based meats has since evolved into a broader fat innovation platform. Today at Fattastic, we’re reimagining fats for a wide range of food applications.

In essence, my background in biomaterials and molecular-level interface engineering has allowed me to bring a scientific, scalable approach to developing the next generation of smart, sustainable fats—applying deep technical expertise to something that aligns closely with my passion for ethical and healthier food innovation.

Fattastic's oil structuring technology aims to replicate the texture and flavor of animal fat without the high costs associated with fermentation or cell-cultured methods. Can you elaborate on how your technology achieves this balance between authenticity and affordability?

While fermentation and cultivated fat technologies are innovative, they remain prohibitively expensive and difficult to scale. At Fattastic, we take a fundamentally different and more scalable approach.

While fermentation and cultivated fat technologies are undeniably innovative, they remain prohibitively expensive and difficult to scale. At Fattastic, we take a fundamentally different and far more scalable approach.

Our proprietary oil structuring platform transforms simple, accessible ingredients like vegetable oils and water, fibers and proteins into structured fats that replicate the texture, mouthfeel, and functionality of animal fats. This is achieved through a two-step process: molecular-level networking and controlled oil crystallization. These techniques allow us to fine-tune characteristics like melting behaviour, firmness, and creaminess, making our fats suitable for a wide range of applications—from plant-based meat to ice cream and bakery.

What makes our solution both authentic and affordable is its simplicity. There are no fermentation tanks or complex bioreactors involved—just a clean, scalable, food-grade process that is oil-agnostic, capital-light, and easy to integrate. By using non-novel, locally sourced, plant-based ingredients, we keep input costs low and avoid regulatory bottlenecks.

In short, we deliver the performance of premium fats—without the premium cost.

Your platform boasts up to 80% reduction in saturated fat and 40% fewer calories compared to traditional fats. How do these health benefits impact consumer acceptance, and what feedback have you received from early adopters in the food industry?

Yes, what we’re doing at Fattastic is fundamentally different—not just from traditional fats like butter or margarine, but also from the newer, emerging fat technologies. Most conventional fats are extremely high in saturated fat, which obviously raises health concerns. And even popular options like palm and coconut oil have their own issues—palm oil is heavily linked to deforestation, and coconut farming can negatively impact biodiversity.

That’s why we’re seeing strong interest from food companies actively looking for better alternatives—and that’s where we come in.

Our fat is made of about 95% oil and water, using mostly unsaturated oils like sunflower. What’s unique is that we’re able to take a liquid oil like sunflower oil and turn it into a solid or semi-solid fat—without hydrogenation, without altering the fatty acid profile, and without any synthetic additives.

Because of this approach, we can reduce the saturated fat content in the final product by up to 80%, and calorie content by as much as 40%. These health benefits have been really well received by early adopters—especially because we’re able to deliver them without sacrificing functionality, texture, or taste. For them, it’s a win-win: a cleaner label and a better nutritional profile, with the same great eating experience.

Sustainability is a core aspect of Fattastic's mission, offering alternatives to palm and coconut oils. How does your production process minimize environmental impact, and what are the long-term implications for the plant-based food industry's supply chain?

Sustainability has always been central to what we’re building at Fattastic. As I mentioned, conventional fats like palm and coconut oil are increasingly linked to deforestation, biodiversity loss, and volatile supply chains. Similarly, animal fats contribute significantly to greenhouse gas emissions and raise concerns around health and ethical sourcing.

What sets our process apart is its flexibility and low environmental impact. We use oils that can be sourced locally—whether that’s sunflower, canola, soy, or others—depending on what’s sustainably available in a given region. This oil-agnostic approach is key to reducing dependence on any one crop and helps avoid the environmental consequences tied to monoculture farming.

Because we can adapt our inputs based on local availability, we reduce food miles, lower our carbon footprint, and build a more resilient and cost-effective supply chain. It’s a model that’s not only better for the planet, but also practical for scaling globally.

With support from investors like ProVeg Incubator and Big Idea Ventures, how has this backing influenced your R&D and market expansion strategies? What milestones are you aiming for in the next phase of Fattastic's growth?

Honestly, our investors—ProVeg Incubator, Big Idea Ventures, Better Bite Ventures, and others—have been incredibly mission-aligned. What I appreciate most is that they truly believe in what we’re building and have been more than just financial backers. They've been extremely resourceful—always available when we need guidance, introductions, or feedback.

They’ve helped us connect with relevant players in the industry, other investors, and even potential collaborators. That kind of access and support has really accelerated both our R&D and our go-to-market thinking. Having partners who not only understand our space but are also deeply involved in the ecosystem has made a huge difference.

Right now, we've developed fat solutions for major applications like ice cream, spreads, and plant-based meat. We're testing these through ongoing POCs with large food companies and getting encouraging feedback.

Looking ahead, one of our biggest focus areas is developing a cocoa butter replacement. With prices climbing and sustainability concerns growing, we see a real opportunity. Given our oil-structuring capabilities, this is a natural extension—and early results are promising.

So, for the next phase, we’re doubling down on scaling what works, deepening corporate partnerships, and expanding into confectionery.

If you would like to find out more about Fattastic, please visit https://www.fattastic.tech/