Hydrogenated Vegetable Oil (HVO) is a biofuel that can be produced from vegetable fats and oils containing fatty acids and triglycerides. The term HVO is used for fuels derived from the hydrogenation and hydrocracking of different raw materials, such as used cooking oils, tall oil, rapeseed oil and animal fats.
In general, HVO has a similar performance to fossil fuels, but with less environmental impact, because by replacing them, it contributes to reducing greenhouse gas emissions.
This biofuel therefore makes it possible to decarbonise the transport sector more quickly, without having to invest in new infrastructure or renew the vehicle fleet - as is the case with electric mobility, for example. It therefore represents a complement to other forms of mobility - something particularly relevant in the field of long-distance road transport, whose decarbonisation technologies are still in the development phase.
Today, HVO is the third most common type of biofuel in the world, after ethanol and FAME.