An independent consumer acceptance study commissioned by NoPalm Ingredients has found that yeast oil is significantly more liked than palm oil as an ingredient in Germany and France.

NoPalm Ingredients, founded in 2021 and headquartered in the Netherlands, produces sustainable oils and fats from fermentation using upcycled agri-food side streams.

The consumer acceptance study involved 1,350 respondents across Germany, France and the Netherlands. It assessed how yeast oil as an alternative ingredient influences consumer acceptance, specifically in terms of product appeal, purchase intent and ingredient list liking.

The study found that consumers viewed yeast oil as ‘both healthier and more environmentally friendly’ than palm oil, meeting the action standard for product appeal and purchase intent when used as a fat alternative in margarine.

Julie Cortal, head of business development at NoPalm Ingredients, said: “This is an important milestone for both NoPalm Ingredients and the alternative fats industry”.

“For the first time, we have robust, independent data showing that brands can switch to yeast oil without losing consumer acceptance or purchase intent. That unlocks a critical path to market entry and scalable adoption for an entirely new category of sustainable oils.”

Margarine was chosen as the test product due to its high oil content and daily household use, making it a high-exposure application and strong indicator for broader market applicability, NoPalm Ingredients noted.

The study also provided insights to support regulatory frameworks, particularly around product labelling.

When shown back-of-pack, all yeast labelling options met the action standard, performing at least on par with the current label for product appeal and purchase intention with 95% level of confidence.

In both Germany and France, labelling options that included the word ‘yeast’ outperformed those that did not, making them the preferred choice among consumers. The phrase ‘oil of yeast origin’ provided to be clearer or more accessible than technical or abstract alternatives, such as labels referencing specific yeast strains.

Leoniek Robroch, regulatory affairs manager at NoPalm Ingredients, said: "Clear consumer labelling is not only a commercial advantage, but also a regulatory requirement. Our data shows that ‘yeast oil’ is both well-understood and accepted by consumers. It has potential to be recognised as a customary name under EU regulations, an important step toward compliant and scalable market access.”

While overall consumer awareness of yeast oil remains limited (10-20% across all countries surveyed), this was not found to negatively impact acceptance. When the benefits of yeast oil were communicated at the end of the survey, liking as a palm oil replacement increased significantly.

NoPalm Ingredients highlighted the study’s opportunity to provide early-stage validation to food brands reformulating towards more sustainable fats, offering a de-risked pathway and clear guidance on labelling strategies across key European markets.