NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact.
REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, REVÓLEO™ Soft, is a semi-solid, refined oil created through non-GMO yeast fermentation. It can replace up to 100% of traditional fats in numerous applications, including butter blends, margarine, plant-based meats, and dairy alternatives.
REVÓLEO™ products offer several sustainability advantages. They require 99% less land use than conventional palm oil and result in 90% fewer emissions. Made from upcycled agricultural side streams, the products follow a zero-waste production process. Additionally, REVÓLEO™ provides businesses with solutions to meet regulatory requirements and stabilize supply chains.
REVÓLEO™ for Beauty
For the beauty sector, NoPalm Ingredients has launched REVÓLEO™ for Beauty. The line includes REVÓLEO™ Silk, a semi-solid, quick-melting butter made through fermentation. This ingredient is designed for personal care products and offers a smooth sensory experience. It can also be used in the production of soaps and other cosmetic derivatives.
Last year, NoPalm Ingredients secured €5 million in seed funding, touted as the largest investment in Europe for a palm oil alternative, to fuel its scaling efforts. Building on this momentum, the company reached industrial-scale production earlier this year, producing 120,000 liters and cutting emissions by 90%.
Announcing the milestone on social media, NoPalm Ingredients stated, “Our journey has evolved from addressing a challenge to embracing the opportunity to meet growing needs with sustainable solutions. And so, today, we’re entering a new phase. One that reflects our mission, our momentum, and our belief in a more sustainable oil and fat industry.”
