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
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Butter & spreads
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Chocolate & Confections
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Plant-based Milks & Creamers
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Bakery & Packaged Snacks
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.
