Research on yeast oil being done at UC Davis was mentioned in a May 15, 2024 article in Bon Appetit magazine about microbial cooking oils. Phaff Yeast Culture Collection curator Dr. Kyria Boundy-Mills was quoted several times in this article about the future of cooking oils made by fermentation of microbes, including yeasts. The article discusses the favorable properties of several commercially available microbial cooking oils, the improved carbon footprint relative to vegetable oils, and discusses challenges, especially the costs of production. Boundy-Mills’ research to grow the microbes on agricultural wastes such as almond hulls rather than purified sugar may reduce production costs and improve the carbon footprint.

You can read the story here: https://www.bonappetit.com/story/zero-acre-oil-algae-cooking-club-sustainable