INFORM February 2025 Volume 36 (2)

18 • inform February 2025, Vol. 36 (2)

Bigels: Filling the gaps in

plant-based food applications Jovana Glusac and Maya Davidovich-Pinhas

The plant-based phenomenon—driven by a growing demand for healthier, sustainable, and ethical choices—has transitioned from niche vegan options to mainstream grocery staples. This sector has reshaped the food industry and is gearing up for significant growth that will require innovative, creative solutions for animal-based products and fat replacers. Bigels, which combine oil-based and water-based gels, are emerging as a game changing innovation in the plant based food landscape. Here we describe our approach to capturing the industry’s potential. While proteins often take the spotlight, fats are essential for the full sensory experience of food, especially in creating appealing textures. Fats lend that smooth, creamy mouthfeel we savor in foods like choc olate and ice cream, making each bite indulgent and deeply satisfying. They also play a vital role in enhancing flavor release and perception, enriching the taste experience. Across the food industry, there is a strong shift towards “better for-you” fats—trans fat-free, sustainably sourced, and tailored to meet health-conscious demands. The global fats and oils market projects 3.6 percent grow annually from 2024 to 2029 ( https://www.marketsand markets.com/PressReleases/fats-oils.asp ). The popularity of healthier, plant-based options reflects a heightened consumer focus on nutrition, balance, and sustainability and companies are investing in research and development to provide fats that align with both wellness goals and environmental values. WHY BIGELS Since the late-2000s when Almeida and coworkers reported first devel oping a bigel to serve as a new vehicle for topical formulations, research ers began focusing on their applications in pharmaceuticals (https:// doi.org/10.1080/10837450802282447). They reported that bigels had

• A bigel is a two phase system formulated by merging an oil-based oleogel and a water-based hydrogel, representing a novel class of soft materials. • While bigels have been predominantly used in drug delivery, their application in the food industry is gaining momentum, particularly as fat replacers, 3D food printing materials, and texture enhancers. • The unique structure of bigels is particularly promising for developing plant-based products that closely replicate the textures and functions of traditional animal-based foods. • Integrating plant proteins into bigels represents an innovative approach in food science, unlocking diverse possibilities for advanced plant-based food applications.