Forget olive oil. This new cooking oil is made using fermentation and requires 99% less water to produce
The world runs on vegetable oil. It’s the third-most-consumed food globally after rice and wheat. It’s in your morning croissant and your oat milk, your salad dressing, your afternoon snack bar, and your midnight cookie. Our obsession with vegetable oil is so big that we use more land—around 20% to 30% of all the world’s agricultural space—for vegetable oil crops than for fruits, vegetables, legumes, and nuts combined. All of this leads to devastating deforestation, biodiversity loss, and climate change. But what if we could grow cooking oil in a lab?
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