How EPG is changing the science of fat reduction in food without sacrificing taste

Why Food Science Is Rethinking Fat — And Where EPG Fits In

As global consumers increasingly demand foods that support metabolic health without compromising taste, the processed food industry is entering a new era of formulation science. Central to this transformation is EPG (esterified propoxylated glycerol), a plant-based fat alternative engineered to reduce calories while delivering the same mouthfeel and texture as traditional fats. With obesity, insulin resistance, and calorie overconsumption now considered public health emergencies in many countries, the spotlight is shifting to ingredients that can scale reformulation without relying on sugar or starch to make up for lost flavor. EPG, developed by Epogee, is quickly emerging as one of the most promising tools to bridge this gap.

Unlike earlier fat substitutes that were either poorly tolerated or unable to mimic fat’s sensory properties, EPG is FDA GRAS-certified, performs well across food formats, and is gaining traction with brands seeking to cut caloric density in snacks, baked goods, frozen desserts, and even savory condiments.

What Is EPG and How Does It Work in Food?

EPG is synthesized from plant-derived glycerin, which undergoes esterification and propoxylation to form a stable molecule that the body cannot fully metabolize. As a result, while it behaves like fat in recipes—providing richness, smoothness, and flavor retention—it contributes only 0.7 kilocalories per gram, compared to the 9 kcal/gram typical of conventional fats.

This reduction in caloric load is significant. In many applications, EPG can replace up to 85% of fat without affecting taste, texture, or processing stability. Its thermotolerance makes it suitable for baking, frying, and freezing, while its neutral taste allows it to be used in both sweet and savory categories. Importantly, EPG does not raise blood glucose, is compatible with keto and low-carb diets, and does not cause the gastrointestinal side effects that derailed earlier fat substitutes such as Olestra.

How Is EPG Different from Other Fat Alternatives?

The food industry has experimented with a range of fat replacers over the years, from carbohydrate-based thickeners to synthetic oils. However, most have struggled to balance functional performance with health outcomes. Olestra, introduced in the 1990s, offered fat-free indulgence but was widely criticized for causing digestive discomfort and interfering with vitamin absorption. MCT oils, while popular in the wellness community, still provide around 8.3 kcal/gram and lack the sensory fullness of long-chain fats. Fibers and gums, used in low-fat dairy and spreads, often compromise on creaminess or break down under heat.

EPG’s uniqueness lies in its structural mimicry of real fat, allowing it to deliver culinary satisfaction without the metabolic cost. Because it remains largely undigested, it passes through the body with minimal energy contribution, enabling food manufacturers to reduce total calories without increasing sugar or sodium to compensate for lost taste.

Which Categories Can Benefit Most from EPG Integration?

EPG is already making its way into a diverse range of packaged food products, and its adoption is expected to grow significantly in the coming years. Applications include snack bars and meal replacements, where balancing protein, fat, and fiber without calorie spikes is crucial. It is being used in ice creams and frozen desserts, where texture and indulgence are non-negotiable, and in chocolate coatings and fillings, where mouthfeel and fat crystallization are essential. EPG is also gaining traction in salad dressings, spreads, and savory sauces, where oil content has traditionally driven up calorie counts.

Because EPG performs across these formats, it is becoming increasingly relevant to retail CPG reformulations, private-label product developers, and fast-casual brands seeking cleaner ingredient decks without compromising consumer experience.

What Is the Regulatory and Scientific Status of EPG?

EPG has achieved Generally Recognized As Safe (GRAS) status from the U.S. Food and Drug Administration (FDA), supported by comprehensive toxicological studies and third-party safety evaluations. It has also cleared digestive tolerance trials, confirming that it does not induce side effects at typical usage levels.

Moreover, EPG does not interfere with the absorption of fat-soluble vitamins (A, D, E, and K), which was a key concern for earlier fat alternatives. It is considered safe for all age groups, including children, and does not require warning labels or consumption limits under current FDA guidelines.

As the regulatory landscape tightens around added sugars, saturated fats, and high-calorie processed foods, EPG offers manufacturers a science-backed option to meet evolving nutritional benchmarks.

What Companies Are Already Using EPG?

While Epogee does not publicly disclose all partners, several commercial products across North America have adopted EPG in recent years. These include protein bars and functional snacks targeting the fitness and health-conscious consumer segment, better-for-you desserts sold through retail chains and DTC platforms, and reformulated versions of legacy snack brands seeking to meet calorie-per-serving thresholds without taste erosion.

In one widely cited example, David, a performance nutrition startup that launched in late 2024, incorporated EPG into its flagship zero-sugar, high-protein bar. In 2025, the company acquired Epogee, bringing the ingredient in-house to secure supply chain control. While David’s case is notable, it represents just one direction in which EPG could be scaled. Foodtech analysts expect that large multinational food manufacturers may also integrate EPG into their portfolio reformulations as consumer and regulatory pressure mounts.

What Do Investors and Nutrition Experts Say About EPG?

Investor interest in functional ingredients has surged alongside the demand for nutritionally efficient convenience foods. EPG fits squarely into this narrative. It offers a path to caloric reduction that does not rely on artificial sweeteners, added fibers, or synthetic emulsifiers—three strategies that have limitations in both formulation and consumer trust.

While venture-backed startups like David have been early adopters, there is increasing curiosity from institutional food manufacturers, nutrition researchers, and ingredient innovation funds. Experts in metabolic health, including voices like Dr. Peter Attia and Dr. Andrew Huberman (both of whom have invested in brands using EPG), see promise in reducing energy density without compromising satiety, particularly in populations vulnerable to overconsumption and insulin resistance.

How Could EPG Support Public Health and Calorie Policy Goals?

With obesity rates exceeding 40% in the United States and rising globally, many public health organizations have emphasized the need to reduce caloric density in processed foods. However, voluntary reformulation has been slow, in part because of limited ingredient options that satisfy both regulatory demands and consumer expectations.

EPG offers a rare opportunity to reduce fat calories without resorting to synthetic chemicals or sugar loading. As policymakers explore front-of-pack labeling, HFSS (High Fat, Sugar, Salt) taxes, and mandatory calorie disclosures, food companies will be incentivized to reformulate. EPG stands out as one of the few solutions capable of delivering taste, texture, and health in tandem.

If widely adopted, EPG could contribute meaningfully to national caloric reduction targets, especially in schools, vending machines, and quick-service dining.

What Is the Long-Term Outlook for EPG in the Functional Food Market?

Looking ahead, the momentum behind functional nutrition, clean-label innovation, and metabolic health science is only expected to accelerate. EPG sits at the intersection of these megatrends—offering a scalable, safe, and flexible solution to one of food science’s toughest challenges: cutting fat calories without compromising flavor or consumer satisfaction.

As ingredient transparency becomes a competitive advantage, and consumers seek food that aligns with specific health outcomes, EPG is well-positioned to become a backbone technology for modern food formulation. Whether adopted by startups or multinational CPG giants, its role in reshaping the next generation of packaged foods appears increasingly likely.