New “cultured oils” from Zero Acre Farms and Algae Cooking Club are taking off. Chefs say they’re better for the environment, handy in the kitchen, and taste just as good.
In the past year Michelin-starred and high-profile chefs have been singing the praises of an alternative genre of cooking oil: so-called sustainable oils, created using microalgae and fermentation. Daniel Humm, the executive chef who turned Eleven Madison Park vegan in 2021, is now club culinary officer for Algae Cooking Club.
Instead that proportion of soybeans are being grown for animal feed, especially for poultry and pig, according to data compiled by the USDA. What claims do these new oils make about their eco-friendliness? The center of the environmental pitch: Firstly, they are using sugarcane as a primary ingredient, one of the highest yielding crops in the world, meaning it grows more plants per acre than many oil crops. Secondly, algae under controlled conditions produces a lot of oil, quickly.
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