Nourish and CABIO partner to bring animal-free fat Tastilux to Chinese market

Nourish Ingredients has announced a partnership with CABIO Biotech to manufacture and distribute Tastilux, its animal-free fat ingredient, across China.

Tastilux was initially launched by Nourish Ingredients at SXSW Sydney in 2023. The aim of the product is to address some of the primary challenges in the plant-based protein sector – the lack of animal fat.

Developed to replicate the taste, aroma, and texture of animal fats, Tastilux leverages fungal strains that can produce fats similar to those found in meats.

It then combines this with the use of precision fermentation in collaboration with Orange-based startup Cauldron.

Through this approach, Nourish aims to enhance plant-based foods by providing an authentic meat-like experience, which it says is critical for consumer adoption.

Nourish Ingredient’s founder and CEO, James Petrie, wouldn’t confirm a time for the release of Tastilux in China, but told SmartCompany that the business is working closely with its CABIO partners in Wuhan.

“The beauty of our partnership with CABIO is that it’s truly synergistic for our R&D efforts,” Petrie said.

“They’re not just a contract manufacturer — they’re deeply invested in pushing the boundaries of fermentation technology. Their existing expertise in fermentation and their willingness to explore cutting-edge biotech aligns perfectly with our innovation roadmap.”

Petrie also acknowledged that entering the Chinese market involves navigating complex regulatory processes.

“The Chinese regulatory framework for novel food ingredients requires a different approach than what we’re using in the US and EU,” Petrie said.

“But this is exactly why we’re leveraging CABIO’s expertise — they understand the local regulatory environment intimately. They’re not just a manufacturer—they’re our strategic partner in navigating these complexities.”

Nourish has said that it is planning on launching Tastilux in the US, Europe, Australia and New Zealand by early 2025.

“This is where we have the clearest path to market, and we’re in the final stages of regulatory approval in these regions. The China market is absolutely crucial to our long-term strategy, but we’re taking a methodical approach to ensure we do it right,” Petrie said.

According to Petrie, Nourish’s global strategy is structured to remain adaptable.

“We’re not putting all our eggs in one basket. Our global strategy is deliberately designed to be flexible. Any potential delays in China won’t impact our rollout in the US and EU,” Petrie said.

“We’re running these regulatory processes in parallel, not in series. Plus, our partnership with CABIO gives us multiple pathways to market entry in China.”

Regarding intellectual property, Petrie emphasised that partnership agreements have been carefully structured to safeguard proprietary technology while leveraging CABIO’s market access and manufacturing capabilities.

“It’s a balance of collaboration and protection that we’re quite confident in,” Petrie said.

Despite strong growth potential, the plant-based protein sector remains competitive. But according to Petrie, Tastilux has a clear point of differentiation in market.

“This isn’t just another plant protein or flavour additive. Through our precision fermentation process, we’re creating genuine meat-like lipids that deliver authentic taste and mouthfeel,” Petrie said.

“The fact that we can achieve this while helping our customers maintain a clean label and reduce their ingredient complexity — that’s a unique value proposition that’s very hard to replicate.”

When it comes to the future, Petrie says that Tastilux is just the beginning. The company also has plans for additional products, including Creamilux, a dairy alternative.

“It’s built on the same core technology platform as Tastilux, but specifically engineered to deliver the creamy, indulgent mouthfeel that consumers expect from dairy products,” he said.

“We bring the novel precision fermentation technology and product design expertise, while CABIO brings deep manufacturing knowledge and scaled fermentation capabilities.”

Petrie said that this means that Nourish can move faster from R&D to scaling commercially.

“They’re already successfully producing the fungal strain for Tastilux, which gives us tremendous confidence in their ability to support our future product pipeline,” he said.

Never miss a story: sign up to SmartCompany’s free daily newsletter and find our best stories on LinkedIn.