Food tech innovator NoPalm Ingredients, in collaboration with Nizo Food Research, has announced the establishment of its first Demonstration Factory at the Food Innovation Campus in Ede.
This facility represents a significant milestone in transitioning from pilot-scale experiments to full commercial production of sustainable alternatives to palm oil and other tropical oils, such as coconut oil and shea butter substitutes.
The new facility consolidates all stages of NoPalm’s process under one roof, streamlining production and enabling the company to ramp up capacity from several hundred tons annually to over 1,200 tonnes. This integrated approach is designed to accelerate time-to-market for sustainable yeast-based oils, providing a reliable, large-scale solution for the food and cosmetics industries, the companies said.
“This is a concrete milestone in our ambition to become a leader in yeast oil production,” stated Lars Langhout, CEO and co-founder of NoPalm Ingredients. “From lab flasks and microscopes to our own factory — dreams are now becoming reality. We are demonstrating that yeast oils are no longer confined to the lab but can be produced at industrial scale, establishing us as a dependable partner for sustainable oil alternatives.”
The new demo plant offers practical benefits for customers, including the ability to replace conventional oils with more sustainable options, as well as space for testing new raw materials and process improvements. For raw material suppliers and buyers, the factory ensures consistent, reliable deliveries supported by long-term contracts and optimised logistics, the brands added.
Julie Cortal, chief commercial officer at NoPalm Ingredients, emphasised that the factory proves that “we are ready to deliver at an industrial scale”.
“By controlling every step of the process — from raw material to end product —we guarantee high standards, quality, and supply security,” Cortal explained. “This solid foundation paves the way for long-term partnerships with clients committed to sustainability and growth.”
Since 2023, Nizo has been instrumental in developing the Food Innovation Campus, fostering collaboration among leading players in the protein and food transition sectors. The campus positions the region as an international hub for biotech-driven food innovation, with NoPalm’s integration strengthening its fermentation cluster — particularly in fats.
Leveraging Nizo’s infrastructure will enable faster, cost-effective scaling. The first industrial production at the Ede site is targeted for the second half of 2026, with plans for further expansion in 2027 and 2028. The new facility is expected to generate around 25 jobs, supplementing the 25 existing roles at NoPalm’s headquarters in Wageningen.
Jeroen Blansjaar, COO of NoPalm Ingredients, highlighted: “This factory elevates our technology to ‘technology readiness level’ 7 and 8, bringing the entire process under our direct control at an industrial scale. It is a critical step toward establishing our first commercial factory, which we plan to develop in partnership with a side-stream collaborator at their site. This approach reduces risks and supports sustainable growth for all involved.”
