Brand Book
The Age of "Close Enough" Is Over
The first plant butter that performs exactly like dairy. Real butter experience. Zero cows, Zero Compromise.
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The first plant butter that performs exactly like dairy. Real butter experience. Zero cows, Zero Compromise.
01 — Brand Essence
Olevia recreates milk fat at the molecular level — 400 fatty acids in structured triglycerides that replicate the mouthfeel, melting behavior, and flavor release of real dairy. No cows, no compromise.
Brand Foundation
Mission
We reverse-engineer the most complex fat in nature — 400 fatty acids in structured triglycerides — delivering dairy-identical performance without compromise.
Vision
Make plant-based indistinguishable from dairy. Not close. Not comparable. Identical. That changes everything.
Brand Positioning
Fat architecture — not protein, not texture agents — determines mouthfeel, melting behavior, and flavor release. Olevia engineers the triglyceride structure itself. Get the fat right. Everything else follows.
03 — Brand Values
01
We don't approximate fat. We match 400 fatty acids to their exact triglyceride positions. If the melting curve is off by half a degree, we reformulate.
02
Our fats aren't pressed from seeds or blended from oils. Microalgae produce each lipid fraction through biosynthesis. The factory is a living cell.
03
If a pastry chef can tell the difference in a croissant lamination, the batch doesn't leave the lab. Parity isn't a goal — it's the release criterion.
04
Open lipid profiles. Shared melt curves. In a category built on marketing claims, we publish the chromatography.
04 — Competitive Landscape
Plant-based milk captured 15% market share. Plant-based cheese and butter are stuck at 1.6%. The difference is molecular — dairy's taste and texture come from 400+ fatty acids in structured triglycerides that plants simply don't make.
Why Fat Is The Problem
Milk alternatives succeeded because they don't require complex fat chemistry. Cheese and butter absolutely do — they need melting behavior, mouthfeel, flavor release. All driven by Short-Chain Fatty Acids (C4-C10) that no plant oil contains. Wrong fat structure → wrong taste → no repeat purchase.
Competitor Map
| Competitor | Technology | Position | Gap |
|---|---|---|---|
| Savor | Thermochemical (CO₂ → fat) | "Butter from Air" — Gates-backed | Industrial chemistry, no SCFAs |
| Melt & Marble | Precision fermentation (yeast) | "Designer Fats" | Clinical, no SCFA capability |
| Nourish Ingredients | Fungal fermentation | "Animalic Potency" | Meat-focused, no SCFAs |
| Yali Bio | Synthetic biology | "Climate-Smart Fats" | "Synthetic" label, diluted focus |
| AAK / Bunge / Cargill | Commodity fats | Scale without innovation | Coconut fractions, palm blends |
Olevia's Position
Olevia is the only company producing Short-Chain Fatty Acids (C4-C10) via microalgae fermentation. Dairy-identical butyric acid (C4), caproic acid (C6), caprylic acid (C8), and capric acid (C10) in exact dairy ratios. The others can make fat. Olevia makes dairy fat.
Positioning Lines
vs Savor
"They make fat from a chemical plant. We grow it."
vs Melt & Marble
"They engineer fats that look like dairy. We make the short-chains that taste like it."
vs Legacy suppliers
"They move millions of tons of the same old fat. We make the fat that changes everything."
05 — Communication Strategy
Olevia is a B2B ingredient company. Our buyers are brand managers, innovation leads, and food technicians at major alt-dairy producers. Every communication serves one goal: get the sample into their lab.
01
400+ fatty acid profiles to exact ratios — including SCFAs no one else can produce. Precision at the molecular level.
02
Microalgae do the chemistry. No thermochemistry plants, no clean-label gymnastics. Biology, not industrial synthesis.
03
We don't just sell fat — we help you ship better yogurt, creamier cheese, faster. Technical partner, not commodity supplier.
04
Published lipid profiles. Third-party verification. In a category built on marketing promises, we show the chromatography.
Audience Messaging
"Your alt-cheese doesn't melt. Your consumers don't repeat. We fix that."
Focus: Market opportunity, competitive differentiation, repeat purchase data
"You've seen a hundred ingredient pitches this year. Here's one that matters."
Focus: Novel technology, IP defensibility, category-defining potential
"C4: 3.2%. C6: 2.3%. C8: 1.2%. C10: 2.8%. Full documentation. Let's run trials."
Focus: Specs, data sheets, application support, samples
Channel Guidelines
Language
✓ Use
Dairy-identical
Short-Chain Fatty Acids
Grown
Biosynthesized
Molecular
Replicate
✕ Avoid
Plant-based
Alternative
Sustainable (on its own)
Innovative
Breakthrough
Cutting-edge
Synthetic
06 — Voice & Tone
✓ We say
"The first dairy-identical plant fat."
Confident. Precise. Short. No hedging, no qualifiers — no "alternative" framing.
✕ We don't say
"A breakthrough in sustainable plant-based alternatives."
Every startup says this. We are not an alternative — we are the original, rebuilt.
✓ We say
"400 fatty acids. Structured triglycerides. Dairy-identical."
Specificity is credibility. Numbers prove what adjectives can't.
✕ We don't say
"Our innovative solution leverages cutting-edge technology."
If you can swap in any company name and it still works, it's not our voice.
✓ We say
"Get the fat right. Everything else follows."
Start with the science. Let the implication land on its own. Trust the reader.
✕ We don't say
"We're on a mission to change the world, one meal at a time."
Grandiosity without substance. We change formulations, not the world. The world changes when the product is good enough.
Approved Taglines
The age of "close enough" is over.
Primary — hero, decks, trade materials
Dairy fat, reverse-engineered.
Technical — investor decks, science communications
Get the fat right. Everything else follows.
Positioning — brand narrative, long-form content
Real butter experience. Zero cows.
Consumer-facing — packaging, B2C communications
400 fatty acids. One mission.
Science-forward — publications, conference materials
Voice in Context
Investor email
"We've achieved blind-test parity with dairy butter in laminated pastry applications. Melt point: 32.4°C. Flavor release profile matches across all 12 sensory markers. Attached: full lipid chromatography."
Chef outreach
"Your croissants won't know the difference. Neither will your customers. We'd like to send you a test batch — 2kg, no strings. Run it through your lamination process and tell us what you find."
Trade show banner
"Taste it. Then check the ingredients."
LinkedIn post
"Most plant butters approximate. We reverse-engineer. 400 fatty acids, each in its exact triglyceride position. That's why our fat melts at 32.4°C — the same as dairy. Not close. Identical."
Product label
"Plant-derived dairy fat. Biosynthesized from microalgae. Dairy-identical melt, mouthfeel, and flavor release."
Press release headline
"Olevia achieves dairy-identical fat structure — first blind-test parity in plant-based butter category"
Register
Scientific editorial
A peer-reviewed paper that reads like a manifesto. Precise but never dry.
Attitude
Quietly relentless
We don't boast. We show. Data first. Claims backed. Let the product make the noise.
Audience
Food professionals first
Chefs, food scientists, procurement leads. People who know fat. Speak to expertise, not aspiration.
07 — Logo System
Soft and condensed — shaped by what we make. Rounded letterforms mirror the smooth behavior of fat. Letters touch because fat is continuous: no gaps, no breaks, one uninterrupted structure.
Clear Space
Minimum clear space on all four sides equals the cap height of the 'O' in the wordmark. Never crowd with other elements, text, or competing imagery.
Minimum: height of 'O' × all four sides.
No exceptions in any application.
Forbidden Uses
Never stretch or distort in any dimension
Never place on low-contrast backgrounds
Never add shadows, gradients, or effects
Never rotate or tilt at any angle
08 — Color System
Primary Palette
White
#FFFFFF
Egg
#F8F6F0
Beige
#E6D7C3
Accent Gold
#DAA23B
Khaki
#8B7D6B
Carbon
#1A1A1A
Extended
Light Brown
#D4A574
Dark Khaki
#6B5F51
Deep Khaki
#5C4E3D
Proportion
Egg and White dominate — warm, approachable, clean. Beige provides structure. Khaki anchors text and UI elements. Accent Gold is used sparingly for emphasis, CTAs, and key moments only.
Approved Combinations
Body Text
Carbon on Egg
Primary CTA
White on Accent
Dark UI
White on Carbon
Forbidden Combinations
Too Subtle
Beige on Egg
Muddy
Light Brown on Beige
No Contrast
Light Brown on Accent
09 — Iconography
14 icons covering Olevia's core concepts — from molecular science to production scale. Line style, consistent stroke weight. Source: Lucide (MIT license). Always use at approved sizes and brand colors only.
Molecular
Biology
Chemistry
Laboratory
Microscope
Temperature
Lipid
Data
Factory
Quality
Innovation
Analysis
Food
Sustainability
✓ Do
✕ Don't
10 — Typography
The Age of
"Close Enough"
Is Over.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
a b c d e f g h i j k l m n o p q r s t u v w x y z
0 1 2 3 4 5 6 7 8 9
The Olevia display typeface. High-contrast serifs with warmth — scientific authority without coldness. Used for all headlines, hero statements, slide titles, and section headers. Regular weight only (400).
The Olevia workhorse. Clean geometric sans-serif for body copy, descriptions, captions, UI elements, and data labels. Weights 300–700 available. Default: Regular (400) for body, Medium (500) for labels.
Pairing in use
Fat, Dialed In.
Olevia creates dairy-identical fat through sustainable algal sources. First to produce natural fatty acid profiles in precise triglyceride architecture. No cows. No compromise.
11 — Photography
Part food science journal, part editorial. Every image should feel like it belongs in a peer-reviewed paper that also happens to be beautiful. Warm natural light, shallow depth of field, golden amber tones. The camera treats fat like a material worth studying.
Product
Branded packaging on marble. Gold foil, unwrapped block. The hero shot.
Overhead or three-quarter angles. Neutral backgrounds. Let the product command the frame. No props that compete.
Texture & Melt
Macro textures, crystalline surfaces, melt behavior. The science made visible.
Extreme close-ups welcome. Shallow depth of field. Capture crystallization, foam structure, melt pools. These are the money shots.
Food Application
The product in use. Torn bread, laminated pastry, cake foam. Proof of performance.
Show the result, not the process. Cross-sections, torn edges, interior texture. The food should look like it was made by someone who cares.
Lab & Process
Production, formulation, scale. Scientific but warm — never clinical.
Real environments, real equipment. Warm lighting even in industrial settings. Show the human side of precision.
Contrast
What bad fat looks like. Used sparingly to show what Olevia solves.
Same lighting and framing as hero shots — the contrast comes from the product itself, not the photography. Let the failure speak.
✓ Do
Natural light, neutral backgrounds, shallow depth of field
Macro shots that reveal structure and texture
Clean compositions — minimal props, intentional framing
Lab and kitchen environments that feel real, not staged
✕ Don't
Saturated colors, heavy post-processing, HDR looks
Stock photography or generic lifestyle imagery
Busy compositions with competing focal points
Gratuitous "green" imagery — leaves, fields, nature cliches
Prompt Template
All Olevia photography is generated using this base prompt with subject and angle variables.
12 — Templates & Documents
Investor Deck
Google Slides · Live document →
One-Pager
Coming soon
