Transforming the global fats and oils industry with sustainable innovation
Supported by an Innovate UK grant, Sun Bear Biofuture (SBB) partnered with the Biorenewables Development Centre (BDC) to develop sustainable alternatives to ingredients such as palm oil.
The global fats and oils industry is one of the most environmentally impactful food sectors. Extreme price fluctuations highlight supply chain instability, while widespread deforestation and community displacement underscore the urgent need for sustainable alternatives.
Sun Bear Biofuture (SBB), an Oxford-based startup, was founded to revolutionise the industry through precision fermentation technology. Supported by an Innovate UK grant, the company partnered with the Biorenewables Development Centre (BDC) to develop sustainable alternatives to palm oil, addressing critical environmental and economic concerns in the global fats and oils market.
Technological scaling challenges
Transitioning fermentation processes from laboratory research to industrial production presents significant challenges. SBB required specialised technical expertise and advanced fermentation capabilities beyond its immediate resources, making the BDC partnership crucial for advancing its products.
The BDC provided expertise, facilities, and novel ideas for fermentation optimisation, downstream processing, and product analysis. By combining SBB's innovative vision with BDC's technical expertise, the collaboration has accelerated progress toward commercialising a palm oil alternative for use in food and cosmetics.
Future outlook
The partnership aims to scale technology beyond demonstration level by early 2026, transitioning from small-scale production to tens of thousands of litres — a critical step toward a commercially viable, environmentally responsible alternative to traditional palm oil and cocoa butter.
Ben Williams, CTO of Sun Bear Biofuture, said:
"By working closely with the Biorenewables Development Centre, we're making significant strides in developing sustainable alternatives to traditional fats. Their technical expertise and collaborative spirit have allowed us to optimise our processes and rapidly advance our technology in a way that would not have been possible alone."
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