A breakfast omelette made from sweet lupins? That’s possible.
Now, a German research team is upping the ante with a sustainable palm oil substitute, which could also be used to produce vegan cheese.
The main ingredient is corn scraps, mixed with a single-celled fungal strain. Fermenting the combination produces an oil which is almost identical in composition to palm oil.
Modifications to the fungal strain could vary the oil’s fatty acid, paving the way for additional products.
The technology is currently being optimised with mass production soon on the cards.
This sustainable and locally manufactured product represents a chance to help save our rainforests. Time for an oil change.
Popcorn can also be used to make environmentally-friendly packaging.
