In this episode of Protein Production Technology International, leaders from AAK—Lucas Hardy, Francisco Arévalo, and Kim Olofsson—discuss how fat innovation is shaping the future of plant-based food. They explain AAK’s co-development model, which combines consumer insights and technical expertise to create plant-based products that balance taste, texture, health, and sustainability. The conversation highlights the critical role fats play in replicating the sensory experience of animal products and enhancing nutrition while minimizing saturated fat and additives. AAK also outlines its sustainability commitments, from deforestation-free supply chains to regenerative agriculture. Looking ahead, the team explores technologies such as enzymatic processing, precision fermentation, and carbon-based fat synthesis as transformative tools for the next generation of food solutions.