Sustainability Spotlight

Lower C02 Emissions

A Commitment to our Natural Resources

Long Fry Life Reduces Waste

Impressive Stability Improves Shelf Life

Plant-Based Eating is More Delicious

Packaging with Less Plastic

Conventional oils can negatively impact our natural resources.
Oil made from algae can help address this issue.

We take our responsibility to minimize our environmental impact seriously. That’s why we’re so proud to share that algae oil has a 47% lower carbon footprint than canola oil and less than common other cooking oils like olive, avocado, and soy.

CO2 emission per kg of oil by type

HOW TO READ THIS CHART:

The chart above shows the amount of emissions that contribute to global warming that are typically emitted in the production and transportation of our algae oil, as compared to the above common cooking oils.  These emissions are measured as kilograms of carbon dioxide equivalents per kilogram of oil produced and transported.

Sources: Based on a life cycle assessment (LCA) of carbon emissions of our algae oil, compared to published LCA results for U.S. extracted canola oil [and globally sourced olive, avocado and soy oils].  Both LCAs included the life cycle phases from field to bulk packaging.

Our oil uses less land and water than many other common cooking oils, like olive and sunflower, due to an efficient, closed fermentation system and the fact that Brazilian sugarcane, which feeds the algae, is rain-fed.

We prioritize land use efficiency because we believe it is an important element in land conservation and environmental stewardship by reducing the pressure to take water and land from forests and natural spaces for agriculture.

Source: 2016 TerraVia Sustainability Report, Cradle-to-Gate Analysis, Reviewed by ISO 14040/44 standards, which compared water and land use of unrefined algae oil made from sugarcane in Brazil to publicly available data for other major commercial oils grown globally (e.g., Canola oil from Canada, Soybean oil from Brazil, Sunflower oil from France, Palm and Palm Kernel oils from Malaysia, among others) and relied on data from:

  1.  Source: Murphy, D. J. (2009). Global oil yields: Have we got it seriously wrong? AOCS.http://www.aocs.org/Membership/informArticleDetail.cfm?ItemNumber=1102 (FAO Statistical Databases and Technical Conversion Factors for Agricultural Commodities)
  2. IndexMundi, 2014
  3. Ruitenberg, 2014

Source: 2016 TerraVia Sustainability Report, Cradle-to-Gate Analysis, Reviewed by ISO 14040/44 standards, which compared water and land use of unrefined algae oil made from sugarcane in Brazil to publicly available data for other major commercial oils grown globally (e.g., Canola oil from Canada, Soybean oil from Brazil, Sunflower oil from France, Palm and Palm Kernel oils from Malaysia, among others) [and relied on data from:

  1. Source: Murphy, D. J. (2009). Global oil yields: Have we got it seriously wrong? AOCS.http://www.aocs.org/Membership/informArticleDetail.cfm?ItemNumber=1102 (FAO Statistical Databases and Technical Conversion Factors for Agricultural Commodities)
  2. IndexMundi, 2014
  3. Ruitenberg, 2014

Algae oil has a very high oxidative stability index (OSI). What it means is that our oil lasts a long time, especially under stressors like high heat.

We fried plain potatoes in algae oil, rice bran and canola oil 10 times, using the same batch of oil for each round frying. As we fried the potatoes in each oil, we measured the OSI, and found that our oil held up over time and was about 5-7x more stable all the way from the first frying to the 10th.

We also had a blind panel of 9 of our employees taste the potatoes. Across the board, they liked the potatoes fried in algae oil better than those fried in canola oil or rice bran oil.

What this means for you

Save money by using less oil and creating less waste.

Spotlight™ oil is remarkably stable, which makes it ideal for batch preparation and reducing food waste in the kitchen. Our chef compared Spotlight recipes to recipes with canola oil, butter, and/or eggs, and in some cases also compared them to “alternative” dairy-free or vegan ingredients.

Some Highlights

  • Spotlight™ vinaigrette stayed well-blended with a fluffy texture for over two weeks, while a version made with a canola oil separated after two days.
  • Spotlight™ vegan mayo remained as fresh as the day it was made after three weeks!
  • Spotlight™ pesto was tasty for over two weeks, while a version made with canola oil had a noticeable sheen and separated over the first week.
  • Spotlight™ chocolate chip cookies were good 48 hours after baking. Cookies made with traditional and “alternative” butter and eggs were dry and chewy after one day, and the fats leached out of the cookies.
  • Spotlight™ lemon cakes stayed moist and the lemon flavor was able to shine through in each bite, while cakes made with butter and eggs were dry and waxy after just a day.

What this means for you

This oil can help extend shelf life, enabling batch preparation of go-to recipes in advance. Use what you have, and have it taste better.

Studies have found that shifting diets away from animal-derived products and consuming more fruits, vegetables, grains, and beans can help reduce our carbon footprint, mitigate climate change, and improve human health.* However, well-intentioned efforts will not succeed if food doesn’t taste good.

Algae oil is particularly well suited to mimic the creamy, silky, fluffy, and whipped textures that traditional or “alternative” dairy and eggs provide in some recipes. It is an invaluable ingredient to make delicious dairy-free or vegan recipes including cocktails, dips and dressings, baked goods, and plant-based milks and creamers.

What this means for you

Create a delicious menu that happens to also be vegan or dairy free.

*https://www.ipcc.ch/report/ar6/wg3/

Spotlight’s packaging keeps oil fresh and reduces plastic usage by 75% when compared to a typical 5 gallon plastic jug.

Today, bulk food service cooking oils are often packaged in hard plastic jugs. These can be messy and waste piles up quickly in fast-paced kitchens. Our Bag-in-Box 10 liter package uses 75% less plastic, breaks down more easily after use, and acts as a moveable refill station for quick refills while cooking on the line.*

*As compared to a typical, five gallon plastic jug, weighing 593 grams, on a per gallon basis.