Imagine using yeast, like the kind used for bread, to eat dairy waste and turn it into high-quality oil. This process creates a sustainable fat that looks and acts like palm oil but doesn't require cutting down rainforests. It's essentially turning a waste stream into a valuable ingredient for your favorite snacks or creams.
Palm oil is ubiquitous in 50% of supermarket goods but causes massive deforestation and GHG emissions. Companies face strict EU regulations and a shortage of certified sustainable palm oil.
A scalable fermentation platform that converts dairy sidestreams into semi-solid fats, including a 400L pilot plant and a 5000L industrial-scale process.
If you are a food manufacturer dealing with the European Deforestation-Free Regulation and the fact that only ~17% of palm oil is RSPO-certified — this project developed a fermented oil that replaces palm oil with 93.5% less CO2 footprint.
If you are a personal care brand dealing with the fact that palm oil is in 70% of all products — this project developed a circular oil from bio-waste that reduces land use by 99.9%.
If you are a cleaning product manufacturer dealing with unstable palm oil supply chains — this project developed a local European production method for fats that ensures food sovereignty and supply stability.
Yes, one of the project's main goals is confirming price parity to existing oils on the market to ensure a viable business case.
The process has been scaled in-house to 400L and further upscaled to 5000L at an external facility, with a first production attempt reaching 100,000+L.
Based on available project data, the technology was developed by NoPalm Ingredients BV, but specific licensing terms are not provided.
It provides a solution for companies obliged by the European Deforestation-Free Regulation to move away from non-certified palm oil.
The project period runs from 2024-04-01 to 2026-03-31, focusing on demonstrating scalability and establishing customers through application trials.
The project is driven by a lean, 100% industry-led consortium consisting of 2 SMEs based in the Netherlands. This structure suggests a high focus on commercialization and speed-to-market, led by a team of 18 people combining strategy consulting expertise and 40+ years of fermentation experience.
Contact Lars Langhout (CEO) or Prof. Jeroen Hugenholtz (CTO) at NoPalm Ingredients BV
Contact us to explore integration of fermented oils into your supply chain.
