Mr. Jonathan Or reports

BEYOND OIL SUCCESSFULLY COMPLETES INDUSTRIAL-SCALE VALIDATION OF PATENTED CHEMISTRY, DEMONSTRATING SUBSTANTIAL REDUCTIONS IN HARMFUL FRYING-OIL DEGRADATION COMPOUNDS

Beyond Oil Ltd. has successfully completed an independent industrial-scale pilot validating its patented filter-powder technology at an industrial food production facility. The pilot represents the first validated application of Beyond Oil's chemistry in the industrial-frying environment.

Key results

• Approximately 93-per-cent reduction in free fatty acids versus the untreated control, with treated-oil quality remaining within a narrow, stable range across the full production cycle.
• Approximately 52-per-cent reduction in total polar compounds versus the untreated control, with the Beyond Oil-treated fryer remaining well below the 24-per-cent regulatory maximum throughout the pilot while the untreated control breached that threshold.
• Structured sensory-panel evaluation confirmed the Beyond Oil-treated product retained day-one characteristics across the full pilot period, with clearer and more golden oil, uniform crispness, consistent taste, and no burnt-oil or rancid odours.
• Materially reduced secondary odours in the plant environment during production, with direct implications for workplace conditions and worker exposure to frying-oil emissions over extended shifts.
• Integration with existing plant filtration infrastructure without requiring custom capital equipment, demonstrating operational compatibility of Beyond Oil's chemistry with standard industrial-frying environments.

Jonathan Or, chief executive officer of Beyond Oil, commented: "This pilot is a validation of what Beyond Oil's chemistry is fundamentally about -- improving frying across every dimension that matters: food quality, health, worker safety and sustainability. While our near-term commercial focus remains firmly on the expansion of our direct-sales footprint in the United States for our core food-service business, this milestone reflects longer-horizon work we have been advancing in parallel -- validating that the same patented chemistry performs at industrial scale and delivers the same core outcomes: substantially cleaner oil, safer and higher-quality fried product, and a materially healthier working environment for the people producing that food. It confirms that our technology addresses a system-level problem in how the world produces fried food, independent of customer type or scale of operation, and reinforces the long-term significance of the industrial-frying opportunity for Beyond Oil."

The industrial-frying segment is a large, growing global market. The North American frozen French fries market alone, for example, was valued at approximately $6.8-billion (U.S.) in 2022 and is projected to reach approximately $8.1-billion (U.S.) by 2028, while the broader industrial-frying-machine market is projected to grow at a compound annual rate of approximately 7.4 per cent from 2026 through 2034. The performance validated in this pilot underscores the long-term significance of this opportunity for Beyond Oil as the company continues its principal near-term focus on scaling its food-service business in the United States.

The pilot was conducted over multiple production days at an industrial food-production facility. Beyond Oil's product was integrated into the plant's existing filtration workflow at end-of-day cycles: hot oil was transferred to an auxiliary mixing and settling tank, treated with a specialized industrial version of Beyond Oil's patented powder, and left overnight for phase separation. The following morning, the clean upper oil phase was returned to the fryer through the facility's standard filtration equipment; the settled powder phase, containing absorbed food particles and degradation compounds, was removed as a low-volume waste stream. An identical untreated fryer was operated in parallel as a control.

Emissions from high-temperature frying are formally classified by the International Agency for Research on Cancer as a Group 2A ("probably carcinogenic to humans") hazard, and food-safety and occupational-health regulators across major markets have moved in recent years to tighten oversight of frying-oil composition, acrylamide levels in industrially-produced foods and worker exposure to frying-oil emissions. Regulatory ceilings on total polar compounds in frying oil are set at 24 per cent to 25 per cent across most major markets with enforcement activity rising in parallel. Beyond Oil's technology is designed to address these converging pressures directly, at the point of oil degradation itself, rather than downstream of it.

Free fatty acids and total polar compounds are the two most widely monitored indicators of frying-oil degradation. Both are directly associated with the formation of compounds linked to health risks, including acrylamide, polycyclic aromatic hydrocarbons and trans fats, which accumulate in oil as it degrades and reach both consumers (absorbed into fried food) and production personnel (inhaled as vapor or absorbed through skin exposure). The stability observed in the Beyond Oil-treated fryer across the pilot period reflects consistent oil quality maintained across multiple production cycles -- a materially different outcome from the accelerating degradation curve observed in the untreated control.

About Beyond Oil Ltd.

We all love fried food. Let us make it better. Not by changing what people love. By improving the system behind it. Beyond Oil is a food-tech innovation company on a mission to help food-service operators improve fried food across every dimension that matters: quality, health, consistency, safety, sustainability and profitability. The company achieves these outcomes by improving the system behind every kitchen, the frying performance and oil management that determine what lands on the plate. The company's patented technology, cleared by the Food and Drug Administration and Health Canada, integrates into existing kitchen workflows to improve frying performance and oil management, helping operators deliver more consistent food, strengthen operational control and reduce oil waste. Beyond Oil's solution serves restaurant chains, supermarkets, hotels, catering, institutions and industrial frying operations worldwide, turning frying into a measurable, repeatable and scalable brand standard. The result is a better frying standard, helping every fryer, every shift and every plate live up to the food people love.

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