{"id":1002,"date":"2025-10-28T13:53:45","date_gmt":"2025-10-28T12:53:45","guid":{"rendered":"https:\/\/www.nutrimedia.info\/?post_type=news&p=1002"},"modified":"2025-10-23T13:53:58","modified_gmt":"2025-10-23T11:53:58","slug":"replace-palm-oil-with-yeast-oil","status":"publish","type":"news","link":"https:\/\/www.nutrimedia.info\/en\/news\/remplacer-lhuile-de-palme-par-lhuile-de-levure\/","title":{"rendered":"Replace palm oil? Try yeast oil"},"content":{"rendered":"

By 2025, yeast oil from fermentation will be the drop-in alternative to palm oil, with comparable functional performance, a deforestation-free chain, better EUDR alignment, and a scale-up supported by NoPalm Ingredients and NIZO Food Research. Under regulatory (EUDR), reputational and climatic pressure, the food industry is looking for lipids that are traceable, stable and competitive. Oleaginous yeast fermentation adds value to agro-industrial by-products to produce substitutable functional oils without heavy reformulation - with a B2B focus on technology, impact, compliance and operational integration.<\/strong><\/p>\n\n\n\n

Why get out of palm oil now?<\/strong><\/h2>\n\n\n\n

Present in more than 50 % of the processed products,<\/a><\/strong> Palm remains hard to match for stability, plasticity and cost. But its link with deforestation exposes brands to image and compliance risks. L\u2019EUDR<\/strong> (coming into force in 2023, applicable by the end of 2025) requires greater diligence: proof of no deforestation, plot geolocation, documentary traceability. At the same time, the studies cited by the players in the sector indicate a consumer preference<\/strong> for alternatives perceived as being more environmentally friendly, and emission factors significantly lower<\/strong> for fermented oils (on a comparable LCA basis). The pivot is becoming strategic for the Purchasing, R&D and AR\/QA departments.<\/p>\n\n\n\n

The technological promise: oil yeast fermentation<\/strong><\/h2>\n\n\n\n

NoPalm Ingredients (in the Netherlands) uses non-GMO yeast<\/strong> accumulating up to ~60 % of lipids<\/strong>. The process follows four stages : fermentation<\/a> (brewery type), double drying, solvent-free extraction<\/strong>. Inputs : agro-industrial co-products<\/strong> (whey permeate, molasses, potato residues), anchoring the model in the\u2019circular economy<\/strong> and limiting capex (using existing equipment).<\/p>\n\n\n\n

Visit February 2025<\/strong>, an industrial milestone has been reached at 120 000 L<\/strong> ; in September 2025<\/strong>, partnership with NIZO Food Research<\/strong> structure a demonstration plant<\/strong> (Ede, NL) integrating upstream\/downstream. Initial announced capacity : hundreds of tonnes<\/strong>, with a trajectory towards ~1,200 t\/year<\/strong> by 2027-2028.<\/p>\n\n\n\n

Yeast oil has a drop-in\u201c function, meaning that it can be substituted for palm oil as it is.<\/strong> By modulating temperature and pH, the profiles of fatty acids mimic average palm fractions<\/strong>, with thermal stability<\/strong> and texture<\/strong> adapted to bakery, confectionery, margarine shop<\/strong>. Objective : substitute without heavy reformulation<\/strong>. The tests reported indicate a functional equivalence<\/strong> on target uses.<\/p>\n\n\n\n

\"Yeast
Yeast oil and muffin - No Palm Ingredients<\/figcaption><\/figure>\n\n\n\n

B2B impacts of yeast oil<\/strong><\/h2>\n\n\n\n