I suspect that the ability to handle pure Sustainable aviation fuel (SAF) is the critical improvement here, but the article doesn’t provide the context that:
- current engines can only run with 5% SAF
- airlines are trying to get as much SAF as they can but struggle to find more at an affordable price
- how much SAF we could make based on current food trends and what is blocking us from reaching that level.
The announcement phrased as it is makes sense for professionals, which is why I understand RR PR department has phrased it that way, but the BBC shouldn’t expect its readers to know all that.