An innovative technology developed in a laboratory at Kibbutz Yifat by the Israeli food-tech company Beyond Oil may change the rules of the game in the food and restaurant industry. A new medical study conducted by Prof. Ilan Ron, an expert in oncology and radiation therapy, points to a sharp reduction in the risk of serious gastrointestinal diseases, particularly various types of cancer, as a result of using this technology.
At the heart of Beyond Oil's development is a powdered formula that is added to fryers and absorbs carcinogenic substances formed during the frying process. The formula prevents the evaporation of toxins and, according to tests, preserves oil quality similar to that of fresh oil, even after more than 50 days of use.
As part of the study, samples of canola oil that had been fried for 22 and 51 days were examined and subsequently treated with the company's formula. The findings included low levels of free fatty acids, a dramatic reduction in carcinogenic substances, oxidative and polymeric stability, and long-lasting oil quality.
Prof. Ilan Ron emphasized that this is an “evidence-based preventive technology” suitable for integration in restaurants, institutional kitchens, and even private homes. According to him, “there is high potential for reducing exposure to carcinogenic substances among consumers and kitchen workers.” He also called on policymakers and regulatory authorities to consider incorporating the technology in public institutions such as hospitals, schools, and industrial kitchens.
“A Breakthrough We've Been Waiting for Years”
The problem, according to Ron and other experts, is the extensive use of heated frying oil over many days, often reusing the same oil hundreds of times. This is a common practice in the restaurant industry and industrial factories, which leads to the formation of toxic compounds such as acrylamide (AA) and PAHs – substances known to promote carcinogenic processes and cause damage to the digestive and nervous systems.
Other experts echoed these concerns. Prof. Oren Frochter from Wolfson emphasized the high exposure of kitchen workers to harmful frying vapors. Prof. Sharel Elhami from "Bnei Zion" warned that some food factories store burnt oil and reuse it. Prof. Nissim Gartey from the Hebrew University stated that “Beyond Oil's solution is the breakthrough we've been waiting for years – lack of awareness leads to prioritizing economic cost over health.”
Beyond Oil, which is traded on the stock exchanges in Canada, the United States, and Germany, began marketing its products worldwide at the beginning of 2025 and announced its entry into many markets, including the United States, France, India, Australia, South Africa, and the Philippines. Recently, the company raised about 10.6 million Canadian dollars, led by Clal Insurance.
Beyond Oil's product meets stringent standards of the FDA, Health Canada, and NSF, and is manufactured according to the highest food safety standards. It enables extended oil life, preservation of food quality, operational savings, and waste reduction – all without altering the taste or smell of fried food.
The technology, it seems, is no longer just a breakthrough – but is addressing one of the modern food industry's most silent health threats.