Current Alternatives Fall ShortSoy & CanolaWobbly, unstable textureLacks structural integrity; produces thin, watery mouthfeel far from dairy richnessPalm OilMolten, greasy behaviorMelts too quickly, leaving unpleasant oily residue and compromising product structureCoconut OilBland, wrong melting pointLacks flavor complexity; melts abruptly rather than gradually like dairy fatCocoa ButterHard, brittle textureToo solid at room temperature; creates waxy mouthfeel instead of creamy smoothnessEach plant-based fat presents fundamental limitations in replicating milk fat's unique melting behavior, textural properties, and flavor-carrying capacity—challenges that cannot be solved through simple blending or formulation adjustments.Current solutions in the market are not good (and are also part of the problem