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Palm Oil Detectives Oct 18, 2022

Four Things to Know about Cholesterol

Cholesterol is among the most feared substances, but why? You need cholesterol to produce some hormones and to build vital structures in your body. But too much-referred to as high cholesterol-can build up in your arteries and lead to heart attack, stroke, and other cardiovascular diseases.

That’s why it’s important to get tested and know your cholesterol numbers; they show how much cholesterol is circulating in your blood.

We asked Sonia Tolani, MD, an expert in cardiovascular disease and cholesterol management, to explain the good and the bad about cholesterol, and how to have healthy levels. To start, she says, “Know your cholesterol numbers and keep them in check. You are in control. Maintaining normal cholesterol levels significantly reduces your risk of heart attack and stroke.”

A. Prof Sonia Tolani from @whccolumbia talks about why consuming #palmoil #meat and convenience foods may put you at risk of a #heartattack 🫀🫁 or #stroke. For your #health you should #Boycottpalmoil, go #vegan 🥕🥦 #Boycott4Wildlife @palmoildetect https://palmoildetectives.com/2022/10/19/four-things-to-know-about-cholesterol/

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This is a media release from Columbia University Irving Medical Center republished under Creative Commons licence, written by A. Prof Sonia Tolani, MD.

What is cholesterol?

Cholesterol is a substance that circulates in your blood. Your liver produces most of the cholesterol in your body. Other cholesterol enters your body through food.

The two most important types of cholesterol:

LDL (low-density lipoprotein)

This is the bad one; your target number depends on your risk for heart disease. Most people should aim for an LDL below 100, but those with diabetes or who have cardiovascular disease should aim for lower, below 70.

HDL (high-density lipoprotein)

This is the good one. For women, a good level is above 60; for men, it’s above 40.

Too much LDL, or too little HDL, increases health risk.

Where does cholesterol come from?

Your liver and cells in your body produce about 80% of the cholesterol in your blood. Food brings in the other 20%. Food that’s high in trans and saturated fats contributes to bad levels of cholesterol (not food that’s high in cholesterol, as once was thought). Bad means bad for your health.

When you take in more cholesterol, your liver reduces its cholesterol production and removes the excess. But some people’s livers don’t do this well, because of their genes.

Trans and saturated fats

Trans fats are primarily artificial (created by adding hydrogen to vegetable oil to make it more solid) but some occur naturally in animal products. The Food and Drug Administration banned trans fats in the United States in 2018, with the final allowable manufacturing date of Jan. 1, 2021. But some processed and packaged food may still have trans fat because of how it is processed.

Packaged food includes:

Biscuits
Cookies
Crackers
Frosting
Microwave popcorn
Pie crusts
Pizza
Vegetable shortening and oil

Look at the nutrition facts panel on packaged food to see how many trans fats it contains.

In addition to increasing heart disease and stroke risk, consuming trans fats increases risk of type 2 diabetes. The American Heart Association recommends that most people reduce or eliminate consumption of trans fats.

Saturated fats occur naturally in many foods, such as animal-based and tropical oils, including:

Beef
Butter, cheese, cream
Coconut
Lamb
Lard
Pork
Poultry, especially with skin
Palm oil

Research shows that not all saturated fats are bad to eat. The American Heart Association recommends that most people limit daily consumption of saturated fats to 13 grams per day.

Know your numbers

How much cholesterol do you have?

The amount of cholesterol you have depends on genetics, diet, age, activity, assigned sex at birth, and other factors.

Where, when, and how do I get a cholesterol test?

According to the Centers for Disease Control and Prevention:

Healthy adults should have their cholesterol checked every four to six years.
Children should have their cholesterol checked at least once between ages 9 and 11 and again between ages 17 and 21.
People with family history of heart disease should get their cholesterol checked more often.

Ask your doctor about the lipid panel blood test.

Keep cholesterol levels in check (low!)

Eat a low saturated fat diet, like the Mediterranean-style diet.
Exercise regularly (30 minutes of moderate exercise five days a week of moderate exercise or 75 minutes of vigorous exercise a week).
Maintain a healthy weight.

In addition, due to genetic factors, some people need medications to keep their cholesterol in check. Talk to your doctor about your known risk factors.

High cholesterol is one of the major risk factors for cardiovascular diseases that you can control with healthy eating and/or medication. The first step is knowing your cholesterol numbers.

This is a media release from Columbia University Irving Medical Center republished under Creative Commons licence written by A. Prof Sonia Tolani, MD, assistant professor of medicine at Columbia University’s Vagelos College of Physicians and Surgeons and co-director of the Columbia Women’s Heart Center. She is an expert in consultative cardiology, preventive medicine, and women’s heart disease, including the treatment of gestational hypertension and preeclampsia. See original media release.

A 2019 World Health Organisation (WHO) report into the palm oil industry found that palm oil has severe impacts on cardiovascular health

Read report

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#Boycott4wildlife #BoycottPalmOil #cardiovascularHealth #cholesterol #diet #health #heartHealth #heartattack #humanHealth #meat #nutrition #PalmOil #palmOilAndHealth #palmoil #plantBasedDiet #research #stroke #vegan #veganism

Palm Oil Detectives Oct 4, 2022

Seaweed is high in vitamins and minerals – but that’s not the only reason westerners should eat more of it

Now

This article was written by Rochelle Embling, a PhD researcher in psychology at Swansea University, and Laura Wilkinson, a senior lecturer in psychology at Swansea University. It is republished from The Conversation under a Creative Commons license. Read the original article.

Edible seaweeds and algae – or sea vegetables – are a group of aquatic plants that are found in the ocean. Kelp, dulse, wakame and sea grapes are all types of seaweeds that are used in seaweed-based dishes.

#Algae has a tasty ‘umami’ flavour and a superb nutrient profile, especially for #vegans. It doesn’t cause #deforestation either! Replacing #palmoil with #algae makes sense for rainforests #Boycottpalmoil #Boycott4Wildlife #Together4Forests

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Though eating seaweed is mostly common in Asian countries, today seaweeds are widely growing in popularity as an ingredient in a range of food and beverages. This notably includes sushi, where nori seaweed is used as an edible wrap for vegetable, fish, and rice-based fillings.

Our research suggests that people in the UK, like consumers in other western countries, are less familiar with seaweed as an ingredient. This is important because food neophobia (wanting to avoid novel foods) may prevent consumers from trying new products.

And for seaweeds in particular, first impressions may be less appealing when associated with the plant washed up on our beaches. For example, many participants in our research imagined seaweed to be “smelly”, “salty”, and “slimy” when asked.

Despite it being considered an Asian staple, people have been eating seaweed in Europe as well for centuries

Many European countries have a history of consuming seaweeds. This includes laverbread, a savoury puree made from laver seaweed, which is eaten alongside other seafood as part of Welsh cuisine. A sweet alternative is carrageen pudding, a jelly-like dessert made from carrageen seaweed (otherwise known as Irish moss).

Spirulina algae by Madeleine Steinback on Getty Images

However, this traditional consumption of seaweed remains somewhat niche today. And with the exception of sushi, seaweed consumption is relatively low in most western countries.

In a recent study, we explored how consumers rate seaweeds and potential food products (that could be supplemented with seaweed) when thinking about eating them. We found that people expected seaweed food products (such as seaweed burgers) to be more appealing than seaweed as a general food source.

Notably, as participants already expected seaweed products to be healthy and sustainable, these attributes were less important to their acceptance of seaweed. Taste and familiarity were the two factors that had the greatest influence on participants’ willingness to try and buy seaweed-based foods.

Seaweed: a superb way to get nutrients as a vegan

Seaweeds are a highly versatile and nutritious food source that can benefit our diet. Seaweeds are often rich in fibre and high in vitamins and minerals. This includes iodine and vitamin B12, which can be lacking in vegetarian and vegan diets.

Submerged algae and seaweed Lucas B Bracht on Getty Images

Has a super tasty ‘umami’ flavour, despite its reputation for being a stinky plant of the sea

And seaweeds can be added to a range of products for their taste as well as how they can be used to thicken soups or stabilise the texture of ice cream. As seaweeds have a umami flavour, many chefs also favour seaweeds as a way to enhance the depth of flavour in their dishes.

A climate-friendly and forest-friendly food

Thinking about what we eat has become an important environment-related talking point. As more of us try to eat less meat and dairy, we have seen a rise in the consumption of plant-based products (including burger patties, nuggets, and sausages), plant-based milk (soya, almond, rice, and oat milk), and other dairy alternatives (such as dairy-free yoghurt and cheese).Kelp recipes.

In the current market, plant-based “meat” is typically made from soya, with other plant-based proteins including peas, mushrooms, and wheat.

High in protein, low in salt

Importantly, seaweeds and algae could be worthy additions to this list. Though the protein content of seaweed differs between species (particularly as it goes through the production process), protein can account for up to 25% of the dry weight for green seaweeds, and 47% for red seaweeds.

This means that seaweeds could be used to supplement the nutritional content of protein alternatives. In particular, seaweeds are often low in sodium. As the salt content of plant-based meat products can be higher than similar products, seaweeds could be used as an alternative seasoning to salt, helping to improve the healthiness of these items while enhancing taste

Seaweeds also have the potential for sustainable farming along the UK coastline. When compared to other plant-based alternatives, this means they stand out for their ability to grow without freshwater or fertilisers and do not compete for land space.

Seaweed needs ‘taste profiling’ on the packaging (like wines do) for consumers to appreciate it more

Our research also suggests that including more taste-focused language on packaging (delicious, warm, rich) and providing recipe ideas to consumers (serve seaweed as a side dish) may be an important marketing strategy if future seaweed products are to find new audiences.

We need to make seaweed cheaper so everyone can enjoy it

There are some additional barriers that we need to consider. For example, like other plant-based alternative foods, seaweed can be more expensive, and high street availability is limited compared to online. Also, as the nutrients in seaweeds are affected by the waters they grow in, eating too much or consuming seaweeds from unregulated sources can affect food safety.

Overall, however, there are plenty of reasons why seaweed is a great food for the future.

Here are more Reasons to be Hopeful

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Protecting Peru’s Grasslands Vital for Spectacled Bears

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Javan Rhinos Not Safe from Poachers

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Palm Oil Detectives Sep 10, 2022

Reasons to Hope: Palm Oil Alternatives Made Without Deforestation

The race is on to find a real solution to stop palm oil ecocide. For several years now, several new #biotech companies have been busy generating alternatives to palm oil that are healthier for human consumption and don’t require the destruction of rainforests sending thousands of species to extinction. Learn more about palm oil grown in labs synthesised from algae, microbes, CO2 and more. #BoycottPalmOil #Boycott4Wildlife

Unlike #greenwashing promises of the @RSPOtweets to stop #deforestation for palm oil – novel solutions made in labs will actually deliver deforestation-free #palmoil alternatives. Should we be cautiously hopeful? Yes! #Boycott4Wildlife @palmoildetect 💡🙂https://palmoildetectives.com/2022/09/11/reasons-to-hope-palm-oil-alternatives-made-without-deforestation/

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Reasons to Hope: synthetic #palmoil alternatives. Free from #deforestation – for real! Made from #algae #yeast #microbes, even CO2! Advocate for ecocide-free #palmoil alternatives! #Boycottpalmoil 🌴☠️⛔️ #Boycott4Wildlife 💡🙂@palmoildetect.bsky.social https://palmoildetectives.com/2022/09/11/reasons-to-hope-palm-oil-alternatives-made-without-deforestation/

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Lab-grown alternatives to palm oil provide animal advocates and environmental activists with reasons to be cautiously hopeful for the future of mass-produced supermarket goods like cleaning products, pet food, beauty products, and food – 50% of which contain palm oil.

What can I do?

Until these palm oil free alternatives come onto the market and are used in consumer products, you can help these animals by rejecting the immense corruption, pollution and ecocide of the palm oil industry by boycotting major supermarket brands using palm oil and still benefiting from the greenwashing of “sustainable” palm oil. Here are tips on how to do that.

Smey

The team behind Smey, an AI-enabled yeast alternative to palm oil.

What is it?

Smey is developing a lab-created alternative to palm oil and cocoa butter using a combination of yeast fermentation and artificial intelligence. The company’s precision fermentation process creates cultured fats and specialty oils that replicate the functional and sensory qualities of tropical oils, but without the environmental destruction linked to conventional palm oil and cocoa production. Smey’s fats are designed for use in food manufacturing, confectionery, and cosmetics, offering a deforestation-free, climate-friendly solution for global supply chains, in time for the #EUDR.

“Using AI models, we identify strains that naturally produce specific fatty acid profiles like stearic acid for cocoa butter mimetics. Once a suitable strain is selected, we proceed to fermentation under optimised lab conditions. The goal here is to fine-tune the triglyceride composition, a critical factor that determines the oil’s melting profile, skin feel, and absorption rate.”

Smey Founder Viktor Sartakov-Korzhov explains to Green Queen.

Who is behind it?

Smey is a German-French biotech startup headquartered in Paris. The company was founded by a team of scientists and technologists who specialise in merging data science with biotechnology. Smey’s leadership includes experts in precision fermentation, AI, and sustainable ingredient development. The company employs 11–50 people and serves clients in the food, cosmetics, and pharmaceutical industries. Smey’s product portfolio includes not only palm oil alternatives but also cocoa butter equivalents, MCT oils, and other specialty fats.

Goal/Objective:

Smey’s mission is to decarbonise the global fats and oils industry by replacing environmentally destructive tropical oils with lab-grown, precision-fermented alternatives. By leveraging AI to optimise yeast fermentation, Smey aims to drastically reduce the land use, emissions, and biodiversity loss associated with palm oil and cocoa production.

When will it be used in supermarket goods?

Smey’s cultured fats are currently being piloted with food manufacturers and ingredient suppliers in Europe. The estimated retail launch date is mid 2027. The company is actively scaling its production and working with partners.

Further Information

Green Queen. (2025, June 26). This Company is Using AI & Fermentation to Create Deforestation-Free Fats. https://www.greenqueen.com.hk/smey-yeast-fermentation-ai-fat-palm-oil-cocoa-butter-neobank/

SMEY. (2025). Engineered protein, sweetener, fats & oils supplier. Retrieved July 13, 2025, from https://www.smey.cc/company

“Smey’s primary focus is on cultivated oils, as these products are ready for industrial scaling and already showing strong commercial traction. Ovalbumin is a key functional protein in food formulations. Given the regulatory pathway, especially for food proteins, we expect Smey Ovo to reach the market in mid-2027.”

Smey Founder Viktor Sartakov-Korzhov explains to Green Queen.

Levur

What is it?

Levur is creating a biotechnology-driven alternative to palm oil using yeast fermentation. The product aims to replicate the texture and functionality of palm oil commonly found in food and cosmetic products like processed snacks and soaps. Unlike traditional palm oil, this lab-grown version is designed to avoid the massive deforestation and biodiversity loss linked to oil palm plantations.

Who is behind it?

Levur is an Australian biotech startup co-founded by scientists Tom Collier and Joanne Barber, based in Sydney, Australia. Levur is backed by Main Sequence, a major venture fund investing in science-based startups, and took part in SparkLabs Cultiv8, an accelerator program for agri-food and biotech innovation. Their project was recently recognised as one of five Australian finalists selected from over 100 entries in the KPMG Nature Positive Challenge, securing a $100,000 consulting prize.

Goal/Objective:

Their mission is to radically reduce environmental harm of palm oil industry, which is responsible for massive rainforest destruction, endangering thousands of species all over the tropical world. They hope to help giant global industries towards a just transition to ingredients that preserve biodiversity, human health and planetary health.

Levur was inspired by Collier’s visit to Borneo for a documentary looking at how the palm oil industry caused deforestation and and the survival of threatened species such as orangutans.

When will it be used in supermarket goods?

No specific retail launch date has been announced, however Levur’s win in the Nature Positive Challenge in 2025 is expected to fast-track development of a viable alternative to palm oil.

“Winning feels like a pivotal moment for Levur. It’s a validation of the mission our team has worked so hard to make a reality and a powerful reminder of why we started this journey: to protect our planet and create solutions that leave a lasting impact. Thanks to this prize, we’ll be able to scale faster and reach more markets, helping to commercialise our sustainable alternative to palm oil.”

Tom Collier, Co-Founder of levur

Further Information

Startup Daily. (2025, January 23). Palm oil replacement startup Levur brews up $100,000 Nature Positive Prize. https://www.startupdaily.net/topic/palm-oil-replacement-startup-levur-brews-up-100000-nature-positive-prize/

Locus Ingredients

What is it?

Locus Ingredients is producing a new class of biobased biosurfactants for use in personal care, cosmetics, and home cleaning products. These biosurfactants offer a safe and environmentally-friendly alternative to palm oil that comes from destroyed rainforests.

The company generates surfactants made via a fermentation process that use non-GMO sugars, fatty acids, and microorganisms such as yeasts or fungi. Unlike bio-based surfactants made through high-energy chemical synthesis, Locus’s approach is low-impact and non-toxic. Their production system is powered by modular fermentation, bioinformatics, and specialised purification. This allows for rapid, cost-effective, and large-scale manufacturing. Locus Ingredients’ surfactants are suitable for use in products like shampoos, micellar water, creams, and conditioners.

Who is behind it?

The technology is developed by Locus FS, a US-based fermentation specialist, with commercialisation managed through their Locus Ingredients division. David Anderson, Senior Vice President of Locus Ingredients, leads the innovation strategy. The company has secured an exclusive distribution agreement with Dow Chemical for personal care and home care applications, expanding global market access for the product.

Goal/Objective:

Locus aims to disrupt the palm oil-derived surfactant market, which contributes to tropical deforestation and pollution. Their biosurfactants offer superior performance, skin gentleness, and a lower carbon footprint, making them ideal for eco-conscious brands. The broader mission is to eliminate reliance on destructive agricultural oils and transition the cosmetics industry toward regenerative, biotechnologically-produced alternatives.

When will it be used in supermarket goods?

The ingredients are already available for use in commercial formulations and are being adopted through Dow’s global distribution networks. With a recent 100,000-square-foot facility expansion, Locus is now positioned as one of the world’s largest producers of biosurfactants and can meet current market demand for palm-free ingredients at scale.

“We are also always enhancing our production process to further minimise our already low carbon footprint. Through our technology and formulary library we aim to educate manufacturers and consumers on the best ways to create clean product formulations. We are also continuing to expand our line of biosurfactants, with new glycolipid ingredient offerings.”

David anderson, senior vp of locus ingredients

Further Information

Stern, C., & Pitman, S. (2023, October 5). Locus Ingredients targets sustainable palm oil alternatives. CosmeticsDesign.

Clean Food Group

What is it?

UK based start-up producing a local, circular alternative to palm oil, made from natural yeast using a non-GM process in a lab.

Who is behind it?

The Clean Food Group was co-founded by CEO Alex Neves and co-chairman Ed McDermott in 2021. However, the foundational technology was developed over eight years at the University of Bath by Professor of Bioengineering the University of Bath, Chris Chuck. They have so far gained £1.65M in funding.

Goal/Objective:

To make clean, healthier palm oil derivatives that can be used within food or cosmetic formulations. These provide a clear alternative to palm oil grown in the traditional way which causes irrevocable damage to our planet and health.

https://youtu.be/OKZq9OfEt7k

When will it be used in supermarket goods?

A definitve date for release has not been advised. However, Clean Food Group’s most recent update occurred in late 2024 when Clean Food Group announced a collaboration with THG Labs to produce a palm oil alternative made from waste bread. This will be used in beauty and personal care products. Read original article on Green Queen.

“We are well placed to take the next step on the path of bringing our palm oil alternative to market.

Alex Neves, Co-Founder and CEO of Clean Food Group, EU startups

“Our dependence on palm oil comes at a great environmental cost. We’ve worked over many years to create robust palm oil alternatives that give us a real chance to cut the impact of a range of products. Up until now it has only been possible to produce these products with palm oil and the deforestation, emissions and pollution that comes with that”

Chris Chuck, Clean Food Group Technical Advisor and Professor of Bioprocess Engineering at the University of Bath.

Further Information

Clean Food Group. (n.d.). Home.

The Business Exchange Bath and Somerset. (2024, April 18). University of Bath innovation helps deliver sustainable palm oil alternative.

Green Queen. (2024, April 18). THG and Clean Food Group launch palm oil alternative made from food waste.

NoPalm

What is it?

NoPalm produces microbial oils to replace the use of palm- and other tropical oils in food, cosmetics, and detergents. The oil is manufactured by fermenting food waste in a circular, environmentally friendly way.

Who is behind it?

A start-up in the Netherlands founded by Lars Langhout and Jeroen Hugenholtz in 2021.

Goal/Objective:

That no forests anywhere in the world continue to be burned down for palm oil plantations.

How is it made?

Oil is produced from rejected vegetables, potato peels or sugar beets that are fermented with oleaginous yeasts. Whereas normally these waste products would be destroyed or thrown away, NoPalm gives waste biomass a second life. The process is similar to brewing beer or winemaking except for the type of yeast used.

“There is no argument as to why palm oil plantations should continue to run in the long-term. We have a solution that’s local, which can leverage local supply chains to produce it, doesn’t require deforestation or transportation to produce it and limits the use of chemicals. Imagine if all companies in the world started using microbial oil instead of palm oil. We could make a real impact and eliminate palm oil in an accelerated way.”

~ NoPalm’s website

When will it be used in supermarket goods?

In 2022, the team have received initial funding of 1.5 million euro and are looking for more. They anticipate the ingredient will be available in consumer goods within the next few years.

In April 2025, the NoPalm team made an announcement that they are launching REVÓLEO™—a fermentation-based oil replacing #palmoil in the food and beauty markets. The team explained that REVÓLEO™ means 90% fewer emissions, 99% less land use. Read more at Vegconomist.

Further Information

Innovation Origins. (2022, August 17). NoPalm Ingredients brews a sustainable alternative to palm oil from vegetables.

Vegconomist. (2025, April 8). NoPalm Ingredients introduces next-gen fermentation-based oil brand REVÓLEO.

GreenOn

What is it?

GreenOn is a biotech company producing oils and derivatives that can be used to replace palm oil, coconut oil and animal fats, powered by carbon dioxide, electricity and water.

Who is behind it?

GreenOn is a Swedish biotech start-up founded in 2021 by Annette Cecilia Granéli and Roland Vestergren. Initial funding for the technology comes from palm oil polluter and deforestator (and RSPO member) AAK for their go-to-market commercialisation, they have invested $125K so far.

Inset: The Top Ten Palm Oil Traders with Fires in their Supply Chains in Indonesia, Chain Reaction Research (2019)

Goal/Objective:

“We hope our product technology can relieve the challenges of agricultural production on the environment.”

GREEN ON’S WEBSITE

How is it made?

Their novel ‘Power-to-Food’ concept uses fossil-free electricity, carbon dioxide and water to produce customised saturated fats that can be used in products such as baked foods, cheese, ice cream, chocolate and shortening. Green-On also makes mono and diglycerides that may be used as emulsifiers in food products.

When will it be used in supermarket goods?

Products are still being developed, however it’s estimated that product ingredients to replace palm oil will be ready at the earliest by 2024.

“We came up with a concept to produce food that bypasses traditional agriculture. We started Green-On to bring deforestation-free ingredients to the food and feed industry.”

GreenOn’s website

Further Information

GreenOn

C16 Biosciences

What is it?

“Our palm oil doesn’t even involve palm trees. It doesn’t cause deforestation, endangering precious animal species, or forcing inhumane labor practices. The result is a world where consumers can enjoy the products they love without worrying about the dangerous practices involved in making them.”

C16 Biosciences website.

Who is behind it?

C16 Biosciences are a New York City based start-up that are female-founded, and have a majority female team. Established in 2017, they have received $20 million in funding from Breakthrough Energy Ventures, a fund established by Bill Gates along with other investors to support innovations that fight climate change.

Goal/Objective:

“The RSPO has been trying for the last decade to solve this problem of palm oil deforestation through supply chain traceability, and it has largely failed.

“Our real mission is ending the need for deforestation that’s driven by the palm oil industry. We believe that it is totally unacceptable to be burning the planet to make a vegetable oil. It just doesn’t make any sense.”

Shara Ticku, Co-founder and CEO of C16 Biosciences told Fast Company.

How is it made?

C16 Biosciences use a particular strain of yeast for their lab-grown alternative to palm oil. This grows in tap water and feeds off a feedstock or carbon source to multiply.

CEO Shara Ticku at the Hello Tomorrow Conference, via Twitter

When will it be used in supermarket goods?

In 2022, biotech company C16 Biosciences announced the launch of Palmless, a palm oil alternative created with yeast. In 2024, C16 Biosciences was named one of Fast Company’s Most Innovative Companies of 2024 for launching Palmless, They plan on targeting beauty and skincare first, aiming to disrupt palm oil supply chains with their solution.

In 2022, biotech company C16 Biosciences announced the launch of Palmless

Bill Gates: The Worst Culprit is Palm Oil

Bill Gates quoted on his own website Gates Notes.

“Even some plant-based fats and oils can be a problem for climate change. The worst culprit is palm oil.

“Today, it’s the most widely consumed plant-based fat in the world. It’s found in half of all packaged goods—everything from peanut butter, cookies, instant ramen, coffee creamer, and frozen dinners to makeup, body wash, toothpaste, laundry detergent, and deodorant to candles, cat food, baby formula, and so much more. It’s even used as a biofuel for diesel engines.

“The issue with palm oil isn’t necessarily how we use it but how we get it. That’s because the oil palm tree, a variety of palm that’s native to Central and West Africa, doesn’t grow everywhere. The opposite, actually—the tree will only grow well within five to ten degrees of the equator. That has led to slash-and-burn deforestation of rainforests in equatorial regions around the world, which are then converted to oil palm plantations.

“This process has been bad for biodiversity, putting entire ecosystems at risk. It’s also a one-two punch for climate change: The combustion involved in burning forests emits tons of greenhouse gases into the atmosphere, and as the wetlands they sit on are destroyed, the carbon they’ve been storing gets released too. In 2018, the devastation in Malaysia and Indonesia alone was bad enough to account for 1.4 percent of global emissions—more than the entire state of California and nearly as much as the aviation industry worldwide.

“Unfortunately, palm oil is hard to replace. It’s cheap, odorless, and abundant. While most plant oils are liquid at room temperature, palm oil is semi-solid, creamy, and easily spreadable. Since it acts as a natural preservative, it has an extremely long shelf-life. (It actually raises the melting point of ice cream.) It’s also the only plant oil with a near-equal balance of saturated and unsaturated fats, which is why it’s so versatile. If animal fat is the superstar of some meals, then palm oil is the team player that can work to make almost all foods—and non-edible goods—even better.

“For these reasons, companies like C16 Biosciences are working hard on alternatives to palm oil. Since 2017, C16 (which I’m invested in) has been developing a product from a wild yeast microbe using a fermentation process that doesn’t produce any emissions. While it differs from conventional palm oil chemically, C16’s oil contains the same fatty acids, which means it can be used in the same applications. And it’s as “natural” as palm oil—it’s just grown on fungi instead of trees. Like Savor’s, C16’s process is entirely agriculture-free; its “farm” is a lab in midtown Manhattan.” via Gatesnotes.

Further Information

C16 Biosciences

Clifford, C. (2022, November 3). Gates-backed C16 Biosciences uses yeast to create palm oil substitute. CNBC.

Fast Company. (2024, March 26). C16 Biosciences: Most Innovative Companies 2024.

Gates, B. (2024, March 5). The future of food: A smarter way to make fats and oils. Gates Notes.

Untitled: Making Palm Oil From Algae

What is it?

A far healthier edible oil alternative created from microalgae.

Who is behind it?

Scientists from Nanyang Technological University in Singapore and the University of Malaya in Malaysia.

Goal/Objective:

“Uncovering microalgae as a potential human food source is an opportunity to lessen the impact of palm oil in the food supply chain and the impact this has on our planet.”

~ Dr William Chen, head of the research team and Director of NTU’s Food Science and Technology Program.

How is it made?

Edible oils are extracted from a common strain of microalgae that has similar properties to palm oil, however contains fewer saturated fatty acids. This means that the algae alternative will be healthier than traditionally harvested palm oil. Saturated fats from palm oil raise levels of LDL cholesterol in our blood, thereby increasing the risk of heart disease.

When will it be used in supermarket goods?

This microalgae alternative to palm oil can be cultivated at scale, removing the need for further deforestation to plant yet more oil palm crops. They are a couple of years away from market.

“We rely on one of nature’s key processes, fermentation, to convert that organic matter into nutrient-rich solutions, which could be used to cultivate algae, which not only reduces our reliance on palm oil, but keeps carbon out of the atmosphere.”

~ Dr William Chen, head of the research team and Director of NTU’s Food Science and Technology Program.

Find out more:

Jun-Hui Chen et al, Screening and effect evaluation of chemical inducers for enhancing astaxanthin and lipid production in mixotrophic Chromochloris zofingiensis, Journal of Applied Phycology (2021). DOI: 10.1007/s10811-021-02618-6

Genomatica

What is it?

A joint project between biotech company Genomatica and global FMCG brand Unilever to create a fatty alcohol alternative to palm oil made from fermented sugar. This would be used in skincare and beauty products.

Who is behind it?

This project is controversial for environmental activists and animal advocates to support. It is a collaboration funded by Unilever for $120 million. Unilever are a global corporate with a bad historical reputation as polluters and deforesters. They are linked to a dark history of colonial atrocities, ecocide and slavery in Africa. Still, despite Unilever’s involvement – this project deserves a mention due to its innovation. In October 2022, Kao announced that they will also be a founding partner in this biotech venture.

Goal/Objective:

The venture aims to commercialise and scale plant-based alternatives to feedstocks like palm oil and fossil fuels. Replacing environmentally harmful ingredients like palm oil with alternatives for use in cleaning, cosmetics and personal care products.

Beyond creating new transparent and responsibly sourced-supply chains and alternatively-sourced materials, our Geno technology also represents the potential to reduce greenhouse gas emissions by 100 million tons in upcoming years.”

Christophe Schilling, Genomatica CEO

When will it be used in supermarket goods?

As of 2023, L’Oréal went into partnership with Genomatica to produce lab-developed alternatives to palm oil. L’Oréal launched a shampoo with biotech surfactants. According to one news article, these new formulas are not only more sustainable but also gentler on skin and scalp, adding value for consumers. Although it is important to keep in mind that L’Oréal tests its products on animals.

Find out more: Genomatica

Carbon Credits. (2024, May 10). L’Oréal launches sustainable innovation accelerator—Where beauty meets sustainability & carbon reduction. CarbonCredits.com.

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Palm Oil Detectives May 7, 2022

Health Physician Dr Evan Allen

Health Physician Dr Evan Allen: In His Own Words

Family Health Physician, Author

Bio: Dr Evan Allen

Dr. Evan Allen, the author of Oversaturated, believes that a pervasive distortion of the truth ignores decades of established research and has led millions of people to embrace a diet high in saturated fat. Furthermore that this diet results in millions of people suffering the consequences of diabetes, dementia and heart disease each year.

Evan has been practicing medicine for over 25 years. During this time, he has opened two practices in Henderson, Nevada. He’s received board certification from the American board of obesity medicine. But more importantly, when he really started to pay attention to nutrition, the health of his patients improved dramatically.

He hopes to give healthcare providers what he never had, which is a guide to talking to your patients about a healthy diet that’s low in saturated fat and ultimately, genuinely improve the health of your patients.

Palm Oil Detectives is honoured to interview to Dr Evan Allen about his fascinating work, why his research into fats in the diet led him to becoming vegan.

Contrary to false health information – saturated fat from #palmoil #meat #pizza is unhealthy for you. Find out why from physician Dr Evan Allen MD @EAllen0417 author of ‘Oversaturated’ #Boycottpalmoil

“Reducing your intake of #palmoil and other saturated fats lowers your risk of blood cholesterol or vascular dilation ability: involved in heart disease, diabetes, fatty liver” ~ Dr Evan Allen MD author of Oversaturated #Boycottpalmoil

“In addition to destroying the habitat of magnificent wild animals, #palmoil is also bad for your health. It is a win-win to avoid it” Dr Evan Allen MD @EAllen0417 author of Oversaturated #Boycottpalmoil

A diet high in saturated fat is incredibly unhealthy for you

Saturated fats once were considered as bad for you as cigarettes. However over the past 15 years, an ocean of misinformation online created by the food industry has sought to ignore decades of established research about the health dangers of these fats in the diet.

Saturated fat causes millions of people to get diabetes, dementia, high cholesterol, and heart disease each year

Dr. Evan Allen’s new book Oversaturated: A Guide to Conversations about Fats with Your Patients assists Health Practitioners to clearly and confidently speak with their patients about the facts on saturated fat and how to adopt a regimen of preventative care involving diet and lifestyle changes, with surgery and medication as a last resort.

Buy on Amazon

https://youtu.be/CiuU8jwM31M

From my perspective, the weight of the scientific case against saturated fat was so strong that I felt it was necessary to have a book that distilled down that case into a readable, accessible format that someone could read quickly and understand fully in a short period of time.

An easy win for health: avoid top sources of saturated fat in the diet

Palm oil
Meat
Grain-based desserts
Cheese
Pizza

People who dramatically reduce their saturated fat intake will likely see remarkable benefits in their health.

The best part is, it’s easy to experience these benefits. Just cut out the top five sources — or at least drastically reduce how often you eat them — to cut your saturated fat intake way down.

Doing so is likely to reduce long-term risk factors like blood cholesterol or vascular dilation ability (involved in heart disease, diabetes, fatty liver, etc). Other benefits will accrue more quickly, like improvements in erectile dysfunction and chronic back pain due to less arterial plaque buildup.

Misinformation about palm oil is the same as misinformation about other industries

The food industry needed a fat to replace trans fats that is “inexpensive” (palm oil is actually very costly in ecological and biological diversity terms) so that all the common snack foods would go rancid less quickly.

The food industry needed this greenwashing, they needed to spruce up the image of palm oil and its environmental and biological cost. This was accomplished using the same mechanism that all industries have used over the past century to make a harmful product seem harmless or even beneficial: the media and now social media.

Examples of the greenwashing of “sustainable” palm oil from the RSPO/WWF

Greenwashing example – WWF’s guide for consumers about why they should not boycott palm oil is based around economic reasons only

Vegans should avoid palm oil and coconut oil

Primarily because they are saturated fats, the avoidance of which is one of the primary benefits of a plant-based diet. You can remove significant amounts of the benefits of PBD simply by adding in copious saturated fat.

https://twitter.com/EAllen0417/status/1230539681294499840?s=20&t=OF7ykK-BisUVn_VvM4iw_A

In addition to destroying the habitat of magnificent animals, palm oil is also bad for your health, it is a win-win to avoid it

https://twitter.com/EAllen0417/status/1382421188350136322?s=20&t=OF7ykK-BisUVn_VvM4iw_A

Palm oil is bad. So is animal agriculture

Both palm oil production and animal agriculture lead to significant habitat loss for our fellow creatures. Saturated fats of all types tend to push negative health and ecological outcomes. Avoiding them is a win-win.

https://twitter.com/EAllen0417/status/1436005777378975744?s=20&t=OF7ykK-BisUVn_VvM4iw_A

Almost 90% of the world’s animal species will lose some habitat to agriculture by 2050

Scientists know that #biodiversity is declining across much of the world although less universally and dramatically than we feared. We also know that things are likely to get worse in the future, with a combination of #deforestation, #climatechange and overexploitation set to drive species and habitats ever closer to #extinction. Help them every time you…

by Palm Oil DetectivesMarch 20, 2022April 23, 2025

Palmitate: the saturated fat most commonly found in animal products and palm oil is used to produce ceramides in the body

https://twitter.com/EAllen0417/status/1304455438990073856?s=20&t=OF7ykK-BisUVn_VvM4iw_A

Palm oil is a huge contributor to the saturated fat burden and is found in around 50% of all supermarket items

https://twitter.com/podclipsapp/status/1293108343784058880?s=20&t=OF7ykK-BisUVn_VvM4iw_A

Let’s talk about ceramides

When one’s diet is high in saturated fat from any source, the body has an enzyme that is switched on called Serine palmitoyltransferase (note the palm in the start of that second word). This makes a specific kind of ceramide, C-16:0 ceramide.

Ceramides with different attached fatty acids have differing physiological effects within the human body.

However, saturated fats that are 14-18 carbons long typically have negative metabolic and health impacts. C-16:0 ceramide worsens the symptoms of asthma, heart disease and heart muscle function, and increases the risk of death from heart failure.

A host of maladies arise from elevated cholesterol levels, including stroke, heart attack, spinal disc disease and erectile dysfunction.

Ceramide consumption comes from the consumption of saturated fat- whether from pigs, chickens, sheep, ducks or palm oil the body can’t tell the difference between the origin of one C-16:0 ceramide or another.

Cutting out meat from your diet means you get better overall blood flow to your organs. There will be less stress on the kidney and liver, along with reduced inflammatory markers. In addition, most people who eliminate those foods add in more unprocessed plant foods, which have specific health benefits.

The diet I propose is not fat-phobic, it is simply healthier

All cell membranes from all organisms are made of fat, so there’s no reason to have a phobia about fat in general. However, fat is definitely the most calorie dense of the main nutrients. Therefore, for people with obesity, there are good reasons to try to minimise calorie density in diets.

I became vegan to reverse my fatty liver

However after making diet change for health reasons, I realised that many people adopt veganism primarily for ethical, animal justice and environmental reasons.

Primatologist Dr Frans De Waal labeled people who believe that our fellow creatures are somehow cognitively different from us “neo-creationists.” I find his argument compelling, both scientifically and as a basis for veganism.

In my case, I needed to change how I ate for my health, before I would even consider the ethical and environmental cases against eating animals.

A fourth reason for avoiding meat and going vegan: The spread to Zoonoses, such as Covid-19

Halting deforestation means that we halt the spread of zoonoses. The vector-borne illnesses the jump from animals to humans due to the industrial-scale commodification of our fellow creatures.

Deforestation Allows for Deadly Viruses to Jump Species

Many pandemics originate from wildlife that jumps from animal to human. These leaps often happen at the edges of the world’s tropical forests, where #deforestation is increasingly bringing people into contact with animals’ natural habitats. Yellow fever, #malaria, Venezuelan equine encephalitis, #Ebola – all of these pathogens have spilled over from one species to another…

by Palm Oil DetectivesApril 17, 2022June 15, 2025

How our food choices cut into forests and put us closer to viruses

Terry Sunderland, University of British Columbia As the global population has doubled to 7.8 billion in about 50 years, industrial agriculture has increased the output from fields and farms to feed humanity. One of the negative outcomes of this transformation has been the extreme simplification of ecological systems, with complex multi-functional landscapes converted to vast…

by Palm Oil DetectivesFebruary 14, 2021March 23, 2025

My book is for fellow health practitioners to push back against the narrative of the food industry

When we determined asbestos was harmful and caused mesothelioma, we didn’t start looking for the very smallest, safe amount of asbestos. We just stopped using it and tried to get rid of it.

Each chapter of my book has a lengthy set of references that people can follow to learn more about the issue of saturated fat.

I hope that health practitioners find the book insightful and a supportive aid in having conversations with their patients about this critical health issue.

Buy on Amazon

Read more

‘Ceramides and diabetes mellitus: an update on the potential molecular relationships’ H. Yaribeygi, S. Bo, M. Ruscica, A. Sahebkar. Wiley Online Library. 2019 https://onlinelibrary.wiley.com/doi/abs/10.1111/dme.13943

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Wildlife Artist Juanchi Pérez

Mel Lumby: Dedicated Devotee to Borneo’s Living Beings

Anthropologist and Author Dr Sophie Chao

The World’s Most Loved Cup: A Social, Ethical & Environmental History of Coffee by Aviary Doert

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