An algae species has been turned into a source of high-oleic oil in yet another surprising precision fermentation application. Pseudotremella moriformis was modified to have a similar lipid composition as conventional palm oil, which, in its high oleic form, has been used in many applications ranging from food to cosmetics and fuels. The high-oleic palm oil, known as the OxG hybrid due to its parentage, was developed in recent years to address plant disease but has also been found to have other benefits of use. It is heart-healthy due to its lower saturated fat content and provides processed foods with an extended shelf life thanks to its enhanced oxidative stability, making it suitable for high-temperature cooking and processing. As a result, this type of palm oil has become increasingly popular.
Despite the significant advancements due to this hybridization, it continues to have a huge environmental and social impact. These hybrids, which account for 12% of the palm oil production land in Colombia, have led to the displacement of vulnerable populations by paramilitary groups in the country for their cultivation. It is also widely acknowledged that palm oil production contributes to the deforestation of rainforest habitats. However, palm tree farming provides a reasonable living to the local population through job creation. Some of that work is due to the OxG hybrid requiring hand pollination; this labor expense alone accounts for 18% of the crop’s total cost.
Researchers scaled the P. moriformis fermentations from 1 L to 50 L, proving that it can be done in larger quantities while maintaining the same fatty acid and triacylglycerol profile as the OxG hybrid palm. By eliminating the need for a planted crop, this microbial fermentation offers a net positive effect on high-oleic oil production and shows another promising example of precision fermentation to look forward to in the future.
Do you think this oil will taste any different than its original palm counterpart?
Comments
I am always excited to see examples of new products we can make with microbes rather than other sources, but I rarely see people mention the job loss it can create. I think it is very important to keep in mind the agricultural shift that can occur when industrial fermentation replaces agricultural methods, and efforts should be made to train workers for and establish local jobs for the new fermentation needs. I am impressed that this system scales so well, and that it can help prevent deforestation. I imagine the oil would taste the same as its palm counterpart, and would be curious to see if the average person would be able to tell the difference between them.
I think this product sounds promising and has some very unique properties. With more research and marketing, I could see this becoming more popular. The oil is very stable, less prone to oxidation, offering a higher smoke point than any other cooking fat available. Since it apparently also has a neutral or slightly buttery flavor, I think that it would be super useful for things like searing steak and preparing other animal products. I would want to have more research on the health effects before making it a routine part of my diet and replacing the avocado oil I usually use for high-heat cooking, which I think would be a concern for other consumers.
The main drawback is the social impact, as you mentioned. Palm oil production is a huge part of the Colombian economy and eliminating the market would have huge consequences on the population. I think that having Colombia be a producer of the oil would be a great alternative, preventing deforestation, while also meeting the labor demands of the Colombian people.
This is seriously cool stuff! I think it’s amazing that scientists were able to engineer P. moriformis to have the same fatty acid profile as high-oleic palm oil. That kind of precision is wild. Taste wise, I’d guess it wouldn’t be all that different from the original since most of the flavor in oils comes from minor compounds rather than the main fats. It might even taste cleaner or more neutral, which could be a plus depending on how it’s used in food or skincare. What really stood out to me though is the potential impact on both the environment and local communities. If we can make oils without planting massive crops, that could reduce deforestation and maybe even cut down on some of the human rights issues tied to palm oil farming. But then it makes me wonder what happens to the jobs people rely on from palm farming? Could communities actually benefit from being part of fermentation-based oil production, like through training or new types of local work? At the end of the day, there is plenty of new industries that could be created as well, so I think this is something to be thoroughly explored.
It’s an interesting development, being able to produce a similar product using an entirely different plant. You mention environmental and social issues, and I think that the environmental effects of less deforestation would be a great thing, but it might not be worth it if too many jobs are going to be displaced to different countries, if the people in Colombia are very dependent on this industry. Since they have the same fatty acid profile, I feel like the taste and texture would be pretty similar. I wonder if the smoke points of the two are similar as well, and if you would be able to notice a considerable difference when cooking.
I love hearing about hybrids or adjacent creations to a well known product! I imagine the taste might have differences, for there is bound to be variations. However, in the use I imagine those differences to be minimal and not affect much of the final product. Many of the attributes are the same, however I am curious on the color differences in processing. Mentioning the impacts is a very real and serious aspect of technological advances and these should be noted. The deforestation aspect would be incredible to limit, however the job loss from this would be a significant downside. I am curious if the communities would be in uproar over this, or if this scientific discovery would open the door for new opportunities in the job market.