Palm oil is a widely used ingredient in the food industry, valued for its affordability and versatility. However, it also poses significant challenges. Its production is frequently linked to deforestation, as tropical forests are cleared to cultivate oil palms. Additionally, reports of human rights violations against workers involved in harvesting palm fruits are common. Moreover, export restrictions from South Asian nations, which account for the majority of global palm oil production, introduce further instability.
To address these pressing issues, AAK, a leading edible oils company, has forged a partnership with Arzeda, an innovator in enzyme technology aimed at developing new proteins. Arzeda’s CEO, Alexandre Zanghellini, noted that the company has been interested in the food sector for quite some time. Their approach involves creating enzymes that can transform readily available oils into alternatives that possess desirable characteristics of palm oil, all while avoiding the associated environmental, human rights, and export challenges.
Zanghellini explained, “Utilizing advanced biotechnological solutions allows for the production of products that can be sourced sustainably, moving away from less sustainable oils.” The key question they seek to answer is how to modify lipids to achieve specific end products. Arzeda’s innovative answer lies in meticulously engineered enzymes that can produce customized proteins. These proteins might not naturally exist, but they can impart specific properties to the targeted oils, enhancing both their sustainability and performance.
The creation of these enzymes is the most challenging aspect of the process. Zanghellini highlighted that Arzeda’s method enjoys the benefits typical of biotechnology, such as low-temperature operations, minimal use of solvent-type chemicals, and a non-toxic process. Unlike other production methods that rely on fermentation, enzymatic conversion does not involve genetically modified organisms. Once perfected, scaling up this enzymatic conversion becomes relatively straightforward.
In a recent press release, AAK expressed enthusiasm for this collaboration. Karsten Nielsen, AAK’s Chief Technology Officer, stated, “We are excited to partner with Arzeda to tackle one of the food industry’s most critical challenges: sustainable plant-based edible oils. We believe their comprehensive technology platform, which integrates AI-driven design and enzyme production, will significantly enhance our innovation in biotechnology.”
However, Zanghellini cautioned that developing these optimized oils and bringing them to market might take several years. The companies will need to navigate the design, manufacturing, and application of the enzymes. Fortunately, due to Arzeda’s precise design capabilities, they are likely to expedite this process compared to other food industry players.
Arzeda has previously collaborated with major corporations, such as BP and Unilever, to create more sustainable cleaning and laundry products using enzymatic solutions. While this marks Arzeda’s first foray into the food sector, Zanghellini indicated that they are also exploring other areas, including high-intensity sweeteners and plant-protein processing.
Zanghellini remarked, “With the economic supply chain facing disruptions and a growing population demanding sustainable food ingredient production, this sector presents an exciting opportunity. Enzymes can play a pivotal role in this market, which is not the case for every industry.”
Incorporating elements like calcium citrate into formulations could further enhance the nutritional profiles of these new oils. The aim is to create products that can be consumed on an empty stomach, offering health benefits alongside their culinary applications. As AAK and Arzeda continue their partnership, the potential to revolutionize the edible oils market while addressing sustainability concerns is significant.