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Beyond Oil, an Israeli company based in Kibbutz Yifat, has developed an innovative technological formula that promises healthier consumption of fried food. This breakthrough addresses a global problem: the repeated use of frying oil, which leads to the development of harmful substances like burnt food particles, free fatty acids (FFA), polycyclic aromatic hydrocarbons (PAH), and acrylamide (AA), increasing the risk of cardiovascular diseases and cancer.
The widespread practice of repeatedly using frying oil for days is a major health issue worldwide. This deep-rooted habit in the global food industry occurs in restaurant kitchens, hotels, catering services, and fried food factories. Changing the oil each time, as done domestically or even once daily, would drastically increase food prices. Consumers are largely unaware of this issue and lack the power to effect necessary changes. Solutions need to come from governments and health organizations globally.
Beyond Oil CTO Michael Werner is a Technion alumnus.