Researchers have crafted an environmentally friendly substitute for palm oil, potentially available by the end of 2025.
Palm oil, alongside other tropical oils like shea, coconut oil, cocoa butter, and soybeans, presents significant environmental challenges.
These oils encroach upon rainforests, contributing to deforestation, biodiversity decline, greenhouse gas emissions, as well as air and water pollution in regions such as Southeast Asia, South America, and Africa.
However, palm oil is prevalent in our foods and cosmetics. It is estimated that nearly half of all packaged goods in supermarkets contain palm oil, disguised under various ingredient names including glycerin and stearic acid.
This dilemma prompted a team of scientists at Bath University, led by chemical engineer Professor Chris Chuck, to seek alternatives for over a decade. Their research has led to a promising solution: a yeast called Metschnikowia pulcherrima.
“It thrives on grapes,” Chuck mentioned in BBC Science Focus. “It’s already applied in the organic wine sector. When you enjoy the blackcurrant notes in red wines from South Africa, that’s thanks to Metschnikowia.”
This yeast naturally comprises about 20% fat; however, Chuck’s team employed a method termed “directional evolution,” which promotes a rise in fat proportions, akin to selective breeding, by utilizing environmental pressures.
“Currently, about half of it is pure fat,” Chuck explained. “We didn’t just increase the yeast’s mass; it’s impressively fatty. Plus, we managed to accelerate its growth.”
The cultivation of this oil requires minimal space and uncomplicated equipment—just a large vat. The yeast feeds on food waste, such as discarded bread and potato byproducts, which are converted into sugar.
Once the yeast becomes densely populated, the cells burst and release oil, which is processed similarly to traditional cooking oils.
After this process, half of the non-oil yeast can be repurposed into other food ingredients, such as natural emulsifiers and beta-glucans, a heart-healthy fiber also found in oats.
Adjusting the yeast’s growing environment allows scientists to modify its flavor, texture, and nutritional properties, balancing saturation levels to mimic various fats.
“If executed correctly, we can prevent the destruction of tropical forests,” Chuck stated. “Currently, we’re using land equivalent to Argentina to cultivate cooking oil, making it one of the largest agricultural footprints globally.”
Demand for palm oil continues to rise. The current palm oil market is valued at $50.6 billion and is projected to increase to $65.5 billion (£48.3 billion) by 2027.
“We need forests to act as the planet’s lungs,” Chuck explained. “We cannot afford to clear everything.”
Moreover, substituting some tropical oils with yeast-based alternatives can lead to reduced greenhouse gas emissions.
“These tropical crops emit more CO2 than oil they produce,” Chuck added, noting that yeast-derived oils emit 95% less carbon dioxide and can be cultivated in nearly any location.
“These cutting-edge fermentation techniques enable us to establish local production,” he elucidated. “We’ve implemented this model on the outskirts of Birmingham, utilizing waste from our nearby factory to create oil and reintegrate it into our local ecosystem.”
This yeast-based oil is on the horizon; Chuck indicated it could debut in cosmetics by late 2025 or early 2026, with food applications to follow shortly thereafter.
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About our experts
Professor Chris Chuck is a chemical engineer at the University of Bath, UK, and co-founder of the food technology startup Clean Food Group. He also contributes to the Reaction and Catalytic Engineering Research Unit (Racial), Center for Sustainable Chemical Technology (CSCT), Center for Water Innovation Research (WIRC), Center for Bioengineering and Biomedical Technology (CBIO), and the Institute for Sustainability and Climate Change.
Source: www.sciencefocus.com
