Smarter Fats for the Future of Food.

Structured oils that offer a sustainable alternative to palm oil for clean-label food products.

The palm oil problem in food.

The food industry is responsible for over 70% of global palm oil consumption.

Palm oil is used in up to 50% of packaged foods, from baked goods and spreads to plant-based meats and dairy alternatives. It's prized for texture, shelf life, and stability, but it comes at a high environmental and ethical cost. A dynamic landscape is prioritizing alternative palm or palm-free sources driven by:

  • Environmental impacts of palm farming

  • Regulatory pressures

  • Consumer sentiment and clean label products

  • Contaminants and food safety

  • Supply chain instability

We’re changing the game with yeast-fermented fats that match the functionality of palm oil, without its limitations.

A drop-in fat for creamy, stable, shelf-ready products.

Meet Yoil® F 50

A structured lipid designed for food applications

  • solid at room temperature

  • melts cleanly for a smooth sensory experience

  • vegan, palm-free, non-GMO

  • 100% USDA BioPreferred

  • high consistency and purity

  • GRAS filing in progress

Use Yoil® F 50 in these products & more

  • Butter & spreads

  • Chocolate & Confections

  • Plant-based Milks & Creamers

  • Bakery & Packaged Snacks

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Custom oil? We can ferment it.

Our precision fermentation platform allows us to tune the fatty acid profile of oils, creating lipids with custom melting points, oxidative stability, or creaminess for specific food applications.

Whether you’re formulating a shelf-stable oat creamer or a no-compromise plant-based chocolate, we can work with you to develop the right lipid system from scratch.