Science Articles
Understanding Non-Agricultural Fats and Oils: Current Status and Future Perspectives
Have you ever stopped to consider the hidden impact of the vegetable fats and oils we encounter daily? Is it inevitable or not? Believe it or not, some companies are exploring unusual ways to produce them. Join us as we explore their significance, the challenges they pose, and the innovative steps being taken towards a more sustainable future.
With over 220 million tons produced annually, vegetable oils face major challenges related to the use of natural resources such as water and soil, as well as the environmental impact caused by deforestation and monoculture. They also have to contend with the effects of climate change, which affect their productivity and the global food economy.
Sustainability in the fats and oils production chain is a key challenge, and non-agricultural fats emerge as an innovative alternative to achieve zero emissions. These fats are produced without the need for plants or trees, through fermentative processes using microorganisms like the yeast Yarrowia Lipolytica or microalgae, or through chemical synthesis processes.
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Several companies are already developing this technology, such as C16 Biociences, which offers a palm oil alternative for food and cosmetics; Zero Acre Farms and Algae Cooking Club, which optimize oils for cooking; Checkerspot, with algae fermentation to create structured oils for specialised nutrition; Äio, with fermentation to replace palm, coconut and animal fats; Nourish Ingredients, which creates specialized fats for plant-based products; and Circe Biosciences produces fats using only gas (CO2) as a feed for fermentation. These companies are already marketing their products pursuing to increase their current production scale.
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"Non-agricultural fats and oils present a contrasting approach compared to traditional agriculture, with unique characteristics and positive implications for sustainability and resource use."
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Although fat fermentation has been a known concept for over 30 years, it has only recently become a viable production source. Biotechnological limitations have been overcome thanks to advances in multi-omics and genome-based metabolic models, although challenges related to scalability and legislation on genetically modified organisms (GMOs), used in the optimization of yeasts or microalgae, still persist.​​
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​Another emerging technology is the production of fats from carbon, hydrogen, oxygen, and water, using sources like carbon dioxide or biomass. Companies like Savor are exploring this option, initially as a butter substitute, with many more applications yet to be discovered. However, the term “synthetic” remains a challenge in changing the public’s negative perception.
In summary, non-agricultural fats and oils offer an innovative and sustainable approach, with significant benefits such as reducing land use, water consumption, and greenhouse gas emissions by more than 80%. These oils do not require deforestation or pesticides, and can be produced anywhere, making them a highly versatile alternative in the face of climate change. The technological barriers to their scalability have already been overcome, meaning that the main challenge now lies in investment and the commitment to embracing these new alternatives.
However, these technologies currently only consider oils and fats as simple triglycerides, which is not entirely accurate. In reality, fats and oils contain phytonutrients that complement our nutrition. Therefore, further research is needed to understand how these technologies can incorporate essential micronutrients such as phytosterols, antioxidants, and vitamins—critical components for a healthy diet.
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References
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Davis, S.J., Alexander, K., Moreno-Cruz, J. et al. Food without agriculture. Nat Sustain 7, 90–95 (2024)
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Foley, J. A., DeFries, R., Asner, G. P., Barford, C., Bonan, G., Carpenter, S. R., ... & Snyder, P. K. (2005). Global consequences of land use. science, 309(5734), 570-574.
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Cassidy, E. S., West, P. C., Gerber, J. S., & Foley, J. A. (2013). Redefining agricultural yields: from tonnes to people nourished per hectare. Environmental research letters, 8(3), 034015.
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Park, Young-Kyoung, and Rodrigo Ledesma-Amaro. "What makes Yarrowia lipolytica well suited for industry?." Trends in Biotechnology 41.2 (2023): 242-254.