The future of alternative fat is here, and it’s delicious. With EPG, you can create flavorful, craveable products that offer all the satiation, texture and mouthfeel of those made with butter and oil, all with up to 45% fewer calories per serving. Want to learn more about the capabilities of EPG?Get in touch
After rigorous testing, publication and evaluation from qualified third-party experts, EPG achieved the FDA’s GRAS designation for the following applications:
*Generic chocolate chip cookie mix nutritional information retrieved from Nutritionix
Here’s an example of how your nutritional labels can change with EPG, which reduces calories from fat by 92% for each unit of fat replaced. We prepared a chocolate chip cookie mix two ways: 1) with butter and oil* and 2) with a blend of EPG and canola oil (75% EPG, 25% canola).
While labeled fat grams drop 69%, functional fat—what gives food texture, flavor and craveability—remains unchanged. Want to learn more about the science behind EPG? Click here for details.
Because EPG has a melting point of 102º F, it remains solid at body temperature and does not present any gastrointestinal or other side effects on the body.
EPG can replace 50% to 85% of fat in a formulation, depending on the application.
EPG is gluten-free, allergen-free, trans-fats-free, vegan and kosher, GMO Free
Like other neutral vegetable-based fats (i.e. vegetable oil), EPG takes on the flavor of whatever it’s made with. Because of this, EPG offers a flavor and texture that is nearly identical to traditional fats.
EPG is currently being labeled as “EPG (modified plant-based oil)”
1 Food Navigator USA, “IFIC Food & Healthsurvey shows significant shift in consumer attitudes towards sugar, carbs,”June 8, 2019, by Elaine Watson
2 Statista, “Global health and wellness food market value2016-2021,” August 2019
3 Review from Amazon user Julesy on Feb. 28, 2019; retrieved from https://www.amazon.com/Sweet-Nothings-Caramel-Clusters-Reduced/dp/B07GFRMD14#customerReviewsFeb. 2020