The firm’s proprietary ingredient Tastilux is made via precision fermentation of fungal strains that contain long-chain omega-6 phospholids – the same fat that gives meats their distinctive flavour and mouthfeel. For founder and CEO of Nourish Ingredients James Petrie, this affirms that Tastilux is a safe, effective ingredient that addresses taste and texture gaps for alternative proteins. This regulatory clearance allows the firm to now sell Tastilux directly to US food manufacturers and brands. “Beyond regulatory validation, this milestone positions us to directly address the biggest barriers holding back mainstream plant-based adoption: taste, labelling, and an authentic experience,” said Petrie. “These areas are where the taste authenticity gap is biggest and where Tastilux delivers maximum impact.