First yeast oil demonstration plant by NoPalm and NIZO

Biotech company NoPalm Ingredients and contract research organization NIZO have signed an agreement to establish NoPalm’s first demonstration plant at the Food Innovation Campus in Ede. For the first time, the entire production process for sustainable palm oil alternatives will be carried out at a single site. This marks a shift from pilot to commercial-scale operations.

Centralized production, faster scale-up

Until now, production steps were spread across multiple locations. The new setup brings all stages under one roof, saving time, reducing costs, and accelerating scale-up. The facility will initially produce several hundred tons annually, with capacity expected to exceed 1,200 tons. Customers will benefit from more sustainable oil solutions and guaranteed deliveries backed by long-term contracts and optimized logistics.

By leveraging NIZO’s existing infrastructure, NoPalm Ingredients can start construction quickly and cost-effectively. First industrial production is planned for the second half of 2026, with further expansion in 2027 and 2028. The facility will employ 25 people, in addition to the team based in Wageningen.

The agreement was made possible with support from Oost NL, the Province of Gelderland, and the municipality of Ede. Their involvement was critical in securing the location and progressing through the permitting process.

Fermentation as a platform for sustainable fat production

The demonstration plant brings NoPalm Ingredients to technology readiness levels 7 and 8, paving the way for a first commercial plant in partnership with an industrial sidestream collaborator. With full process control, NoPalm can ensure consistent quality and delivery.

According to CCO Julie Cortal, this is essential for customers seeking reliable, sustainable alternatives to tropical oils. CEO Lars Langhout describes the milestone as a turning point: “From lab to factory — we're making it real.”

The initiative aligns with NIZO’s vision of expanding the Food Innovation Campus as a hub for sustainable food development. NoPalm strengthens the region’s fermentation cluster, particularly in fat innovation — a crucial yet often overlooked part of the protein and food transition.

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