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Zero Acre Farms, based in San Mateo, California, is seeking to "bring about a radical change in the world of oils." The company aims to replace conventional oils with a new oil made from fermented sugarcane, which it says is healthier and less harmful to the environment, according to CEO and co-founder Jeff Nobbs.
The oil is being billed as "the oil of the future" thanks to its versatility. Nobbs says:
"You don't need one oil for salads, another for cooking and another for frying. This oil does it all."
The company launched nearly five years ago, and its oil is now used in numerous well-known restaurants, as well as being available for direct online order.
Celebrated chef Stuart Brioza, a partner in several prominent San Francisco restaurants, uses the oil and describes it as the "primary oil" in his kitchen, using it to prepare mayonnaise, sauces, fried dishes and pickles. He also took part in a blind taste test comparing mayonnaise made with different oils, in which Zero Acre's oil came out on top.
The idea behind Zero Acre grew out of Nobbs' passion for health and the environment. He was raised in a family with a strong interest in science and medicine, and after losing both parents to cancer, he began delving deeper into the relationship between food and health, focusing in particular on oils.
"I noticed that the oils we consume have a huge impact on our health, yet they're rarely talked about."
He added that oils break down into toxic substances when exposed to high heat, and with so many restaurants relying on frying, oils now account for nearly 20% of calories in the American diet.
Seed oils such as canola, corn, peanut and soybean oil are widely used, but they contain high levels of polyunsaturated fats. When heated or used for frying, they break down into harmful compounds such as trans fats and toxic aldehydes.
Zero Acre's oil, by contrast:
The name "Zero Acre" reflects the goal of reducing the amount of land used to produce oils. Nobbs says conventional vegetable oils account for around 30% of global agricultural land, most of it monoculture farming that requires vast amounts of resources. Sugarcane, by comparison:
Nobbs notes that many people don't realise how prevalent oils are in their food until they start reading ingredient labels or asking questions at restaurants. Amid growing debate over seed oils, he believes awareness is increasing, even if the discussion remains contentious.
"Just getting people to start talking about oils is a dream come true for us."
Source: Almanac