Protein-based fat replacers have tremendous potential and are used in a variety of products, especially frozen and refrigerated ones.​ Protein-based fat replacers are not suitable to be used for frying foods, but they can be used in many heat applications. These proteins are heated and whirled in blenders to produce very tiny particles in a process called micro-particulation. Microparticulated Protein (Simplesse®) are reduced-calorie ingredients made from whey protein or milk and egg protein digested as a protein. The application includes dairy products (e.g., ice butter, cream, sour cream, cheese, yogurt), margarine, salad dressing, and mayonnaise, as well as baked goods, soups, coffee creamer, and sauces. Modified Whey Protein Concentrate (Dairy-Lo®) are controlled thermal denaturation and result in a functional protein with fat-like properties. It can be utilized in dairy products (cheese, yogurt, sour cream, and ice cream), frostings, baked goods, as well as salad dressing and mayonnaise.​

In most of developed countries meat is a prominent part of the diet. But, health-conscious consumers are avoiding processed meat, due to the high cholesterol levels. Manufacturers of processed meat understand this consumer preference and have introduced processed meat products with fat replacers, to cater to the health-conscious consumers’ needs. ​Carbohydrate-based fat replacers have the creaminess of natural fat. They also absorb water, add volume, thicken, and stabilize foods. Due to these properties, it is mainly used in processed meat.​ The increasing disposable income among consumers in developing countries, is ,a prominent driver for the growth of processed meat, with fat replacers. ​

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