NoPalm Ingredients

NoPalm Ingredients develops environmentally friendly microbial oils as alternatives to palm and other tropical oils for use in food, cosmetics, and detergents. The company employs sustainable fermentation of sidestreams to produce yeast oils and fats, addressing the increasing demand for palm oil amidst a shortage of sustainable sources. Founded in June 2021 by Lars Langhout and Professor Dr. Jeroen Hugenholtz, NoPalm Ingredients aims to revolutionize the oil and fat industry by overcoming the environmental issues associated with conventional palm oil, present in 60% of supermarket products. The founders' collaboration began after Lars Langhout learned of Jeroen's research on yeast oils at Wageningen University. Within a year, they scaled their technology from a small lab to a 2000-liter fermentation facility, partnering with major companies like Colgate-Palmolive and Unilever. Today, the company has expanded to over 20 employees and is working towards scaling production to 50,000 liters to create a significant global impact. NoPalm Ingredients has won multiple awards for innovation, including the Most Innovative Food and Beverage Ingredient at Food Ingredients Europe and recognition at the Foodhack Summit. They secured €1 million in initial funding, followed by a €600,000 grant and €5 million in seed funding to support their growth and commercialization plans. Collaborations with companies like Lamb Weston and Zeelandia enhance their sustainable oil production process. Noteworthy achievements include creating prototypes of plant-based fish analogues, animal-free cheese, and an industry-first scaling of oils and fats production from upcycled side streams at 120,000 liters. The company emphasizes a culture of ownership, trust, and continuous learning, guided by principles that foster an innovative and diverse team environment. NoPalm Ingredients is committed to driving sustainable change in the global oil and fat industry, setting a model for future advancements in environmental responsibility.