Fi Europe 2025: Perfat’s path from pilot to commercial Oleogel production
12 Dec 2025 | Perfat
Perfat CEO and co-founder Jyrki Lee-Korhonen shares how the company is moving from pilot to commercial production of its oleogel technology. Learn which manufacturing capabilities mattered most, which food categories are early adopters, and how brand and formulator feedback is shaping the company’s first commercial launch.
Finneren's first, reporter from FI Europe 2025 in Paris.
Were the Pufat stand with Jerky Lee Korhonn, who is the CEO and co-founder.
Welcome to you.
Thank you.
So you're preparing to launch your first commercial products by the end of Q1 2025.
What key milestones are you focused on as you move from pilots to full commercial production?
Yeah, OK.
Yes, we're looking to launch our production in the next few months and the the key milestones that we're really looking at at the moment is to fine tune the final parameters for the production process.
So we have already been running a number of industrial.
Trials, we're almost there, but there's always some final tweaking that needs to be done and then we're ready to go.
Yeah, great.
So you've been working with a contract manufacturing partner.
What capabilities were most important for you when selecting a CMO for scaling your only gel technology?
Yeah, so some of the key aspects are right type of equipment.
So the.
The CMO needs to have the right type of production line that works for our process.
The second thing I would say is attitude.
So they need to have the right type of attitude, and, the service mentality to work with a startup who is launching a new product.
And finally, I would say that cost is obviously important as.
Yeah.
So as you enter commercial production, which product categories or applications do you see as the strongest early adopters for your healthier fat alternative?
So, so the first categories that we're looking at are in the confectionery and bakery applications.
So for example, For example, it can be like, you know, chocolate spread type of products, also, you know, different types of bakery applications can be, you know, shortbreads or whatever, something like that.
It can be fillings in chocolate pralines and, anhydrous creams.
So for example, in sandwich cookies.
So those are some examples.
OK.
So what feedback from brands or formulators has shaped the first commercial version of your products and how might it evolve in future iterations?
Yeah, so working together with brand owners has been extremely helpful for us to.
To, finance the properties of the, of the solution that we're offering first.
And what we've tried to achieve in the beginning is a product that is, flexible to work across a relatively broad range of applications.
It doesn't work for everything yet, but we, for those, we have future product versions to come.
So, so applicability for applications and, and functionality in the process, those are the two key things.
OK, Jackie, thanks for your time today.
Thank you very much.
