NoPalm Ingredients joins forces with Lamb Weston and Zeelandia for sustainable oil production from potato residuals
We are excited to share with you a very big milestone! NoPalm Ingredients is proud to announce a collaboration with Lamb Weston and Zeelandia. This partnership focuses on the exciting potential for fermenting potato peels to produce a circular palm oil alternative for culinary and bakery applications, a significant innovation in the food industry.
Aligned with NoPalm Ingredients’ mission to provide alternatives to palm oil and other environmentally intensive raw materials, this project represents a breakthrough in the pursuit of more sustainable production methods.
“This collaboration enables us to expand our reach and impact by working with like-minded organizations such as Lamb Weston and Royal Zeelandia Group.”
Lamb Weston is one of the leading global potato producers. Lamb Weston's sustainability ambition is to use all the goodness of the potato for its fries. And everything that cannot be used immediately, the so-called residual flows, can be used as much as possible in the food chain. This way they prevent waste.
Their ambition is to make the residual flows as valuable as possible. A good example is potato peels. They prefer to leave them on the cut fries as a 'skin-on' product. This is being done more and more often, because their customers like it (and it is sustainable). But there is always a residual flow to animal feed.
Now a new possibility has presented itself and that is fermenting the potato peels to produce a high-quality oil, with which Lamb Weston can use to fry the fries in their own factories, such as their famous Twister fries. Additionally, Zeelandia can use NoPalm Ingredients’oil produced from potato by-products for some of their baking products. This offers a more sustainable and circular alternative that helps reduce waste and the environmental burden of traditional oil production processes.
“We are excited to work with Lamb Weston and Royal Zeelandia Group on a project that not only reflects our core values but also takes concrete steps toward a more sustainable future. This feasibility study on the use of fermented potato peels as a source of cooking oil has the potential to transform the industry and foster a more circular economy.”
The project is currently in the research phase, with the three companies pooling their expertise to assess the technical and economic feasibility of the process. If successful, this initiative will not only promote sustainability within the food industry but also lead to the local production of a crucial resource, further reducing the carbon footprint.
For more information about this project and other initiatives from NoPalm Ingredients, please contact Julie Cortal, Head of Business Development (julie.cortal@nopalm-ingredients.com).