In collaboration with the UN’s FAO and EBRD Savola Foods announces winners of its open Innovations competition to explore “Sustainable Alternatives to Edible Oils”

Savola Foods, one of the largest food companies in the Kingdom of Saudi Arabia, the Middle East, and North Africa, announced the winners of “Innovating Sustainable Alternatives to Edible Oils” global competition today.

In collaboration with the UN Food and Agriculture Organization (FAO) and the European Bank for Reconstruction and Development (EBRD), the competition featured the participation of 65 research teams from across the globe. The primary objective of the competition is to explore alternatives that are not only more sustainable but also possess the physical and functional properties of traditional fats, thereby reducing their environmental footprint.

The top position went to a research team from the American University in Cairo for identifying new technique for the production of sustainable fats from microorganisms. The second position was awarded to a research team from the University of Rwanda for a composite technique to extract a larger yield of fat from pumpkin seeds.