Plant-Based Foods, Without the Taste and Texture Compromise.
Oleva uses plant oleosomes to bring lipid, protein and emulsification functionality together in one naturally assembled ingredient, helping food manufacturers create creamy, great-tasting plant-based products with simpler formulations.
Plant-based formulation is still harder than it should be
Creating plant-based products that deliver on taste, texture, creaminess and stability can require complex formulations, multiple functional ingredients and additional processing.
Manufacturers may have to balance:
Texture and creaminess
Flavour and off-notes
Formulation complexity
Ingredient and processing costs
Clean-label expectations
Oleva is being developed to help simplify that challenge with a naturally assembled, multifunctional plant ingredient.
One Ingredient. More Possibilities.
Oleva is being developed as a naturally multifunctional plant ingredient that brings lipid, protein and emulsification functionality together, helping manufacturers simplify formulation while supporting taste, texture and stability.
Ice Cream & Frozen Desserts
Dairy Alternatives
Plant-Based Foods
Why Oleva
Oleva is designed to help manufacturers create better plant-based products with fewer compromises across texture, functionality, processing and cost.
Naturally Multifunctional
Lipid, protein and emulsification functionality in one ingredient.
Simpler Formulations
Potential to reduce reliance on multiple functional ingredients.
Better Texture & Stability
Designed to support creaminess, mouthfeel and product performance.
Processing & Cost Potential
Opportunity to simplify processing and reduce formulation complexity.
Working on a plant-based formulation challenge?
Tell us what you are trying to improve and explore whether Oleva could support your product development.
Meet The Team
Dr Amin Aliyari
Lead Scientist
Dr Vincenzo di Bari
Scientific Advisor
Alice Brooks
Technology Transfer Officer
Get in Touch
Tell us what you’re working on and where you’re experiencing challenges with texture, flavour, creaminess or ingredient functionality.