Israeli FoodTech start-up Gavan Technologies is setting its sights on the European food market with its innovative plant-based fat solution, Fatrix®, which aims to replace butter and animal fats in bakery and dairy products. Fatrix, a multifunctional fat alternative, addresses one of the food industry's most significant challenges: creating fats that deliver the same texture, taste, and functionality as traditional animal-based fats while maintaining clean-label credentials.
Replacing butter or margarine, or even tropical oils such as palm oil, is no simple task. Animal fats are structurally complex, providing unique mouthfeel, flavor release, and melting behavior that are hard to mimic with plant-based alternatives. At the same time, consumers are increasingly demanding clean-label products that are free from artificial stabilizers, emulsifiers, or heavily processed inputs. Achieving this balance—between functionality, sensory quality, and transparency—has remained a key hurdle for food manufacturers.
Fatrix is designed to overcome these challenges. Composed of just three simple ingredients—protein isolate, vegetable oil, and water—it leverages Gavan's patented technology to create a smooth, stable, and flavor-neutral emulsion. Unlike many fat substitutes, it avoids reliance on hydrogenation, delivering a solution that is low in saturated fats and free of trans fats. It is versatile enough to act as a one-to-one replacement for butter across a range of bakery applications, including laminated doughs like croissants and brioche, where precise texture and performance are critical. It also brings significant value to dairy alternatives, such as whipping creams, cooking creams, cream cheeses, and puddings, offering consistency and stability without the need for added thickeners or stabilizers.
Functionality is central to Fatrix’s appeal. It maintains its stability under high heat and physical pressure, making it particularly attractive for bakery processes that demand rigorous performance. With higher water activity than butter, it can streamline production processes by reducing energy use and processing time. Importantly, Fatrix also delivers a sensory experience that rivals traditional fats. It provides the indulgent mouthfeel and texture consumers expect without greasy or inconsistent results, a common issue with existing plant-based alternatives. Additionally, it helps food manufacturers improve their Nutri-Score by cutting total fat content by up to 30%, addressing growing consumer demand for healthier products.
Earlier last week, Gavan Technologies announced it had secured $8 million in A-round funding, marking a significant milestone in its growth trajectory. The funding round was led by MoreVC, an Israeli venture capital firm, with participation from Lever VC, EIT Food, and DarkBoot Group, all of whom are prominent investors in food and agri-tech innovation. This fresh capital will enable Gavan to establish its first pilot production facility in Europe, scheduled to commence operations in April 2025.
The European site will focus on producing and commercializing Fatrix for bakery and dairy markets, reflecting Gavan's strategy to address the increasing demand for sustainable and functional fat alternatives. Gavan co-founder and CEO Itai Cohen expressed confidence in the platform’s readiness to meet these market needs, emphasizing Fatrix’s clean-label appeal and ability to perform under industrial processing conditions. “Fatrix uses the natural properties of plant-based proteins to create a stable emulsion, avoiding synthetic stabilizers and offering unmatched functionality and clean-label appeal,” Cohen stated. “It delivers an unmatched balance of affordability, sustainability, and sensory quality.”
The funding also signals strong investor confidence in Gavan's ability to scale its platform efficiently. Venture Partner at MoreVC, Rony Patishi-Chillim, noted the critical role fats play in elevating food products and enhancing the dining experience, adding that Gavan’s fat solution meets both sustainability goals and the demand for indulgent sensory quality. Similarly, James Caffyn, Partner at Lever VC, described Fatrix as a standout solution, particularly for its ability to scale in a capital-efficient manner while maintaining competitive economics—qualities that position it as an attractive option for food manufacturers worldwide.
With a zero-waste platform that is compatible with a diverse range of plant-based oils and legumes, Gavan is well-positioned to provide tailored solutions to meet customer preferences and application-specific requirements. By prioritizing performance, sustainability, and clean-label standards, the company aims to fill a significant gap in the global fats and oils market, which is currently valued at $253 billion.
Gavan’s European expansion represents a major step in the commercialization of plant-based fat solutions, offering manufacturers the tools to create cleaner, healthier, and more indulgent products. As the new production facility gears up for operations next year, Fatrix is expected to deliver on its promise to transform bakery and dairy sectors, providing a scalable alternative that meets the needs of food brands and consumers alike.
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