If yeast oils can achieve a price low enough to compete with the trees “that would make a huge difference in where palm oil comes from.”
of bioengineers at the University of Bath is at work scaling up its own strain of oily yeast. Xylome recently sent the first batches of its palm oil alternative—called “Yoil”—to a number of large palm oil suppliers and the FDA for testing.
In 2013, Jeffries, now Xylome’s president, noticed the oil from this strain was remarkably similar to palm oil, which is prized for its distinctive blend of saturated and unsaturated fats. This blend is solid at room temperature and liquid at body temperature—perfect for chocolate coatings, soaps, and cosmetics. Other parts of the versatile palm oil are used as fuels, solvents, lubricants, and in many other products, especially in China, India, and Indonesia.
, which has certified palm oil supply chains since 2007—have sought ways to increase oversight of palm oil production to ensure crops are not cultivated on biodiverse or carbon-rich land. While a growing number of palm growers are certified, the approach has limitations, said Janice Lee, an environmental scientist who studies palm oil at Nanyang Technological University in Singapore.
The challenge has been getting the yeast to juice out oils at a scale and price that can compete with conventional agriculture—and to do it quickly enough to curb destructive oil palm development. , Chuck’s group envisioned a way microbial oils might reach price parity with palm oil in the future. They found that even in an ideal scenario, microbial oils would still be more expensive than cultivated palm oil, and that a more likely best-case scenario is microbial oils around four times more expensive. “I don’t know who is going to pay for that,” commented Lee.
France Dernières Nouvelles, France Actualités
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