This Eco-Friendly and Healthy Alternative Could Finally Put an End to Palm Oil

Both harmful to our health and the environment, palm oil is at the heart of many concerns. While the negative effects of palm oil on health are still debated, it is undeniable that the production of this food product poses significant environmental problems. As a result, scientists have long been searching for an alternative to this vegetable oil, and they have recently discovered a highly promising yeast for this purpose.

A Disaster for Health and the Environment

Palm oil is one of the most widely produced dietary fats in the world. The oil palm produces two types of oil: one is extracted from the flesh of the fruit (palm oil), and the other from the seed (palm kernel oil). Palm oil is consumed in many countries in the form of vegetable oil and margarine. Although it has a bad reputation due to its harmful health effects, palm oil is actually only dangerous when overconsumed—just like most dietary fats. In fact, while it’s true that palm oil is rich in saturated fats, it still remains a better alternative than butter.

However, it is important to note that palm oil—as well as other tropical oils like coconut oil, cocoa butter, and shea butter—is extremely harmful to the environment. The tropical oil production industry has a long history of unsustainable agricultural practices and unfair labor conditions. This industry has been responsible for large-scale deforestation and a significant increase in greenhouse gas emissions. On top of that, there is massive use of fertilizers and pesticides.

Deforestation in Indonesia due to palm oil exploitation — © Hayden / Wikimedia Commons

A Yeast-Based Oil to Replace Palm Oil

In response to the environmental disaster caused by palm oil production, scientists are searching for alternatives to this dietary fat. In 2014, researchers at the University of Bath in England found a promising solution to replace the widely used vegetable oil. This solution is based on the yeast Metschnikowia pulcherrima. While this yeast can be found throughout the plant world—especially on a wide variety of leaves, fruits, and tree flowers—it is best known for its use in the wine industry, particularly in South Africa.

It plays an important role in winemaking and aroma production when present on grapes or winemaking equipment. Regarding fat production, it’s worth noting that this yeast naturally contains 20% fat. Scientists at the University of Bath have developed a method to increase this percentage. This innovative one-step microwave technique—called directed evolution—involves increasing environmental pressures, particularly by breaking down lignocellulosic waste (plant biomass) used by the yeast.

Beyond increasing the fat content of the yeast, using this waste avoids the need for agricultural land to grow raw materials, thus helping to reduce the impact on food crops. By adjusting the parameters of this process, scientists can even change the taste, texture, and nutritional profile of the produced oil. Laboratory tests have shown that Metschnikowia pulcherrima yeast can produce up to 20 grams of oil per liter, giving it a lipid profile similar to that of palm oil.

And while research into this yeast as a source of eco-friendly vegetable oil began more than a decade ago, the scientists working on it recently announced that a finished product could very soon hit the market—by the end of this year or early 2026. Initially, this oil is expected to be used in cosmetic products. Additionally, here are 15 facts about palm oil, whose production has devastating consequences on nature.