From ice cream to salad dressing: Where EPG could quietly replace fats next

Why Food Companies Are Rethinking Fat in Everyday Products

As the global food industry continues to grapple with rising health consciousness and regulatory pressure, the demand for ingredients that allow for calorie reduction without compromising flavor has never been higher. Among the most promising innovations reshaping how food is formulated is EPG, or esterified propoxylated glycerol, a plant-based fat alternative developed by Epogee.

While much of the attention surrounding EPG has focused on its application in protein bars and performance snacks, the scope of its impact could be far more expansive. Behind the scenes, major food brands and private-label manufacturers are quietly exploring how EPG can be deployed across a spectrum of everyday products—from indulgent frozen desserts to condiments like salad dressings. Unlike earlier fat substitutes, EPG retains the texture and mouthfeel of fat with just a fraction of the calories, making it uniquely suited to reformulations in both sweet and savory categories.

In the wake of new FDA guidelines and a global shift toward reducing caloric density in packaged foods, EPG is positioned as a stealth reformulation tool for companies seeking better nutritional profiles without signaling overt “diet food” branding.

How EPG Works in a Broad Range of Food Applications

EPG’s unique structure enables it to function like conventional fats while contributing only 0.7 kcal/gram—a stark contrast to the 9 kcal/gram delivered by traditional dietary fats. Its engineered resistance to digestion means it passes through the body largely unmetabolized, minimizing energy contribution while maintaining full sensory impact.

This makes EPG ideal for food categories where fat plays a critical functional role—particularly in delivering creaminess, moisture retention, stability, and mouthfeel. Because it holds up under heat and freezing, EPG is compatible with manufacturing processes in frozen, baked, and refrigerated product lines.

Crucially, the ingredient is flavor-neutral and integrates smoothly into formulations without introducing off-notes or requiring masking agents. This sets it apart from previous fat substitutes that compromised the eating experience or triggered digestive side effects.

Ice Cream: A Sweet Spot for EPG Integration

Among the most compelling use cases for EPG is in ice cream and frozen desserts, categories where indulgence is non-negotiable. Traditional ice cream formulations rely heavily on milk fat and cream to provide the richness and smooth texture consumers expect. However, this fat content comes at a significant caloric cost—often exceeding 250 calories per serving.

By substituting a portion of the milk fat with EPG, manufacturers can achieve a similar mouthfeel and body while reducing overall calorie counts by up to 30%, depending on formulation. Early adopters have noted that EPG performs well in both premium and low-fat formats, offering flexibility across price points and positioning.

Additionally, EPG’s ability to withstand low temperatures without crystallizing or separating makes it ideal for maintaining scoopability and consistency in frozen states. With plant-based and reduced-calorie frozen desserts growing in popularity—particularly among millennial and Gen Z consumers—EPG gives brands a formulation edge in a highly competitive space.

Chocolate and Confectionery: Texture and Bloom Resistance

In confectionery, particularly chocolate coatings, truffles, and filled candies, fat plays a crucial role in determining melting point, mouth-coating ability, and overall indulgence. Traditionally, manufacturers have relied on cocoa butter, palm oil, or milk fat to deliver these characteristics. However, these fats not only increase caloric load but also introduce sourcing complexities and cost volatility.

EPG can replace part of the fat system in chocolate without affecting crystallization or tempering properties. Moreover, it helps control fat bloom—a common issue where fat migration causes discoloration or textural degradation on the surface of chocolate. In filled confections and chocolate bars with high-fat centers, EPG can reduce total caloric content without compromising structure or sensory appeal.

For brands looking to retain shelf stability while offering lower-calorie indulgences, EPG’s compatibility with confectionery production lines provides an attractive reformulation pathway.

Baked Goods: Moisture and Tenderness Without the Calories

Fat is a structural cornerstone in baked products like muffins, cakes, cookies, and pastries. It tenderizes dough, traps air for leavening, and delivers moistness and crumb texture. Replacing fat in baked goods without sacrificing these qualities has long been a challenge, often leading to dry, dense, or rubbery textures when attempted with fibers or starches.

EPG addresses this problem directly by mimicking the functional roles of shortening, butter, or oils while reducing caloric content. In test formulations, baked goods made with EPG maintain desirable moisture and softness, even under extended shelf-life conditions. Brands that aim to meet school nutrition standards or airline catering calorie restrictions have begun exploring EPG as a way to produce more nutrient-dense baked snacks.

With EPG, bakers can preserve richness while trimming calorie counts—an ideal compromise for modern consumers who want both taste and transparency.

Sauces, Dressings, and Spreads: Tackling Hidden Calories

Fat plays a less visible but highly impactful role in liquid and semi-solid categories like mayonnaise, ranch dressing, cheese spreads, and savory dips. These products are often viewed as “hidden calorie” culprits, with small servings packing large amounts of oil and saturated fat.

By partially replacing traditional fats with EPG, manufacturers can offer lower-calorie versions of these condiments without diluting their creamy textures or emulsification properties. EPG integrates well into emulsions, resisting separation and oxidation while delivering a stable, glossy finish.

This presents a powerful opportunity for reformulating everyday staples like sandwich spreads and salad dressings—especially in institutional settings like school lunches, hospital cafeterias, and meal kit services where calorie transparency is under scrutiny.

Early Adoption Across Retail and DTC Channels

While Epogee has not disclosed all commercial users of EPG, the ingredient has been confirmed in multiple retail products across North America. Several better-for-you dessert brands, low-sugar baked snacks, and protein-enhanced spreads have introduced EPG into their formulations over the past 24 months.

Notably, startups with direct-to-consumer models are using EPG to create “clean indulgence” products that appeal to macro-conscious buyers without marketing overt “diet” positioning. This reflects a broader trend in the food industry: consumers want nutritional optimization without being reminded they’re making sacrifices.

Retail buyers and private-label partners are also showing interest, especially as grocery stores ramp up their own health-forward food lines to compete with specialized wellness brands.

Why EPG Is Quietly Powering a New Era of Reformulation

Despite its growing adoption, EPG remains relatively under the radar compared to high-profile trends like plant-based meat or sugar alcohols. This is partly intentional. Many brands are leveraging EPG behind the scenes to deliver better macronutrient profiles without rebranding or alienating consumers who associate “fat-free” with bland or chemically altered foods.

From a commercial perspective, EPG provides a rare win-win: an ingredient that satisfies regulatory reformulation targets while enhancing product performance. It allows companies to quietly cut calories and fat, improve nutritional labels, and avoid the marketing baggage of older “diet” categories.

In essence, EPG is enabling a silent evolution in how everyday foods are made—not by replacing indulgence, but by redesigning it from the inside out.

The Outlook: Where EPG Could Expand Next

Looking ahead, analysts expect EPG to see broader adoption in global markets, particularly in countries where calorie reduction mandates are becoming more aggressive. The U.K.’s HFSS regulations, Australia’s proposed front-of-pack scorecards, and Mexico’s sugar tax framework all push packaged food brands toward nutritional reformulation.

Given its clean-label status, robust safety profile, and compatibility with existing production infrastructure, EPG may soon find its way into food service applications, pre-packaged meals, convenience foods, and international private-label brands.

The next frontier could include hybrid reformulations combining EPG with plant-based proteins, dietary fibers, and gut-friendly prebiotics to produce multi-functional foods aimed at holistic wellness—a category projected to drive the next wave of food innovation.