A common practice in restaurants and cafeterias—reusing cooking oil for frying—is coming under scrutiny due to potential health risks. While economically beneficial, this method may have a significant hidden cost to consumers' health.
With each reheating, oil degrades, producing carcinogenic compounds such as acrylamide, free radicals, charcoal, and free fatty acids. These substances pose health hazards not only to consumers who ingest the oil but also to kitchen staff exposed to the fumes.
Israeli food-tech company Beyond Oil has developed a potential solution. Founded by Michael Pinhas Or in 2010, the company has created a patented powder that absorbs harmful components from fried oil, slowing deterioration and allowing for safer reuse.
The powder, made from approved food additives, integrates into existing commercial and industrial fryer filtration systems. It's added to used oil daily, working overnight and providing an additional layer of microfiltration.
Beyond Oil, based in North Vancouver, Canada, and Kibbutz Yifat in Israel, has successfully tested the product in both countries. The company recently won the FoodTech Company of the Year award at the 2024 Israeli Restaurateurs Conference.
Two global fast-food chain brands in Israel have adopted the technology following successful pilot programs. The company reports improvements in oil and food quality, along with benefits in sustainability, employee wellbeing, and operational efficiency.
The product also offers environmental benefits by extending oil lifespan, reducing disposal issues, and decreasing carbon emissions associated with oil production and transportation.
Fandango, Israel's largest used cooking oil collection company, has begun distributing Beyond Oil's product to about 390 customers. The company reports significant reductions in oil consumption and associated costs for its clients, including a major hotel chain.
* Israel21c contributed to this article.
