A digital art image features melting chocolate chocolate bars with layers and some spilling, with an A shiny, abstract sculpture with colorful, iridescent edges, resembling a loop or ribbon of oil in the background.

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 shiny metallic jar with a pink label, a small bowl of peanut butter, and a butter knife. The butter knife is resting on the bowl, spreading peanut butter.

Meet Yoil® F 50

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

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

    A block of butter with two slices cut from it, placed on a black background.

  • Chocolate & Confections

    Four pieces of milk chocolate with a textured top, arranged on a black background.

  • Plant-based Milks & Creamers

    A glass of milk, a bowl of almonds, and some almonds scattered in front.

  • Bakery & Packaged Snacks

    Two chocolate-glazed donuts topped with small chocolate sprinkles.
Request a Sample
Close-up of variously sized transparent bubbles or spheres on a smooth surface.
Loaf of sliced bread with butter cubes on a white paper and wooden surface, black background.

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.

Partner with us
Partner with us
Follow us on LinkedIn
Follow us on LinkedIn