At Checkerspot, we’re on a mission to rewrite the way the world sources its fats and oils. And now, we’re proud to share yet another first, one that showcases the power and potential of our biotechnology platform.

We’ve successfully developed the world’s first high-oleic palm oil alternative produced entirely from microalgae using precision fermentation. No palm trees. No deforestation. Just renewable innovation, from microbe to molecule.

Our latest research, now published in Fermentation, details the successful development of a high-oleic palm oil alternative made entirely through the fermentation of microalgae. Using the oleaginous microalga Prototheca moriformis, our scientists developed a strain that produces an oil with the same fatty acid and triacylglycerol (TAG) profile as conventional high-oleic palm oil. 

High-oleic palm oil is widely adopted across the food and nutrition landscape, yet its production is labor intensive and is met with biodiversity loss, and supply chain complexity. As global demand for high-oleic oils increases, the need for alternatives that are both scalable and sustainable has become urgent.

Our answer? Functionally and nutritionally, it delivers the same performance as its palm-derived counterpart, with over 50% oleic acid and 30% palmitic acid. But its production tells a completely different story; one of efficiency, traceability, and environmental responsibility. And here’s the kicker: we did it without genetic engineering, aligning with the rising demand for clean, non-GMO ingredients.

This isn’t just a scientific milestone. It’s a commercial game-changer and further proves the versatility and adaptability of microalgae. 

We engineered a specific microalga, Prototheca moriformis, using classical strain improvement techniques. Our fermentation process achieves oil titers up to 145 grams per liter, with oil comprising about 70% of the algae’s dry cell weight. That means real, industrial-scale production potential. Right here (or there), domestically.

By decoupling oil production from geography, we can now produce high-value oils in fermentation facilities domestically located. This enables:

• Elimination of land-use change and deforestation 
• Reduced water usage 
• Shorter and more transparent supply chains 
• Distributed manufacturing in non-tropical regions 
• Enhanced supply chain resilience 

What was once only possible in equatorial climates can now be realized anywhere there’s a bioreactor and a sustainable sugar source.

This announcement follows on the heels of another landmark moment: our development of a human breast milk fat analog in 2024. Both milestones point to one clear truth, Checkerspot’s platform is built to solve big problems at scale.

Whether it’s nutrition, performance, or supply chain resilience, our precision fermentation capabilities deliver tailored, high-value oils that nature alone can’t always provide.

This development is more than an ingredient innovation, it’s a systems-level shift. Fermentation allows us to meet global demand for oils and fats without compromising ecosystems, climate goals, or ethical sourcing standards.

We believe this work represents a new model for oil production, one that is local, traceable, and environmentally sound.

“In a time of trade uncertainty this is a clear signal that Checkerspot’s platform is here to provide solutions for skyrocketing commodities and uncertain supply chains”, said Jim Kim of Builders VC and a Checkerspot board member. “This technology answers a critical market demand for domestically produced and reliable alternatives to unreliable existing global supply chains. These systems are ailing and with proven technology to address the gap, we’re confident that Checkerspot’s products will play a significant role in improving global nutrition.” 

As a Certified B Corporation™, Checkerspot is committed to harnessing the power of biotechnology to meet our nutritional needs at every stage of life.

From the molecule up, we’re designing ingredients that are better for people and the planet. And this latest innovation is proof: microalgae fermentation isn’t just the future of fats and oils, it’s already delivering.