Research confirms market acceptance for yeast oil

A recent independent consumer study is indicating that consumers are prepared for a new type of sustainable oil.

The study, which was carried out in Germany, France, and the Netherlands, demonstrates that consumers are open to using yeast oil as a fermentation-based substitute. Compared to palm oil, customers in Germany and France gave yeast oil-based goods greater ratings for attractiveness, perceived health, and environmental friendliness.

NoPalm Ingredients noted that buyers in all three nations showed great purchase intent despite having little prior knowledge, highlighting this as a significant step forward for food brands looking to reformulate using sustainable fat substitutes.

The study, which focused on margarine, found that in all three countries, the response was clear: yeast oil meets and exceeds the action standard for consumer acceptance.

“This is an important milestone for both NoPalm Ingredients and the alternative hfats industry,” noted Julie Cortal, head of business development at NoPalm Ingredients. “For the first time, we have robust, independent data showing that brands can switch to yeast oil without losing consumer acceptance or purchase intent. That unlocks a critical path to market entry and scalable adoption for an entirely new category of sustainable oils.”

When consumers were presented with the environmental and functional benefits of yeast oil, their interest increased significantly.

The study also explored consumers’ responses to different labelling options on-pack. All yeast oil references tested met the industry’s action standard, with the phrase “oil of yeast origin” performing especially well in terms of clarity.

“Clear consumer labelling is not only a commercial advantage, but also a regulatory requirement,” Leoniek Robroch, regulatory affairs manager at NoPalm Ingredients explained. “Our data shows that ‘yeast oil’ is both well-understood and accepted by consumers. It has potential to be recognized as a customary name under EU regulations, an important step toward compliant and scalable market access.” 

NoPalm Ingredients believes that for product development teams, marketers, and R&D leads, this study confirms that yeast oil can be used in mainstream food applications without compromising on consumer acceptance and offers a low-risk route for reformulation with sustainable fats.

NoPalm Ingredients produces oil through a fermentation-based circular process, feeding yeast with upcycled agrifood side streams. According to the ingredients supplier, the result is an ingredient that delivers full functionality, taste, texture, performance, with a fraction of the environmental footprint. Compared to palm oil, the process cuts CO₂ emissions by 90% and land use by 99%.

NoPalm Ingredients is now entering a new phase of growth with the launch of the REVÓLEO portfolio and the first products set to hit the market in 2026.

“Yeast oil is moving from validation to commercial reality. Our first demonstration factory will also come online next year, bringing our scalable, fermentation-based production to industrial levels” the company wrote in a statement.