Scottish food experts have developed a revolutionary new ingredient that could replace controversial palm oil in the baking industry.
It is estimated that almost half of all foods found in supermarkets contain palm oil.
The enormous demand has caused significant deforestation in areas where oil palm can grow near the equator.
This damage can affect species such as orangutans, rhinos, elephants and tigers.
But food experts at Edinburgh’s Queen Margaret University (QMU) say their new ingredient is better for the environment.
The palm substitute has been developed by Dr. Julien Lonchamp and Catriona Liddle
The enormous demand has caused significant deforestation in areas where oil palm can grow near the equator.
And with less saturated fat and fewer calories, they also consider it a healthier option.
The new product, PALM-ALT, includes linseed meal, a by-product of the linseed oil industry, as well as natural fiber and rapeseed oil.
Experts say it has the potential to replace palm oil in baked goods such as cakes and cookies.
It could offer a new ingredient for the food industry that would allow manufacturers to meet growing consumer demand for low-fat food products, while reducing deforestation of the world’s rainforests.
They say that although it has 25 percent less fat and 88 percent less saturated fat than palm oil, it allows the baked treats to maintain their texture, flavor and color.
Palm oil is an important functional fat ingredient that is widely used in the food industry in products such as cakes, biscuits, pastries, confectionery, ready meals and sauces.
Due to its composition, high yield and low production costs, the food industry has become increasingly dependent on palm, resulting in its overcultivation.
Its high saturated fat content, which allows it to remain solid at room temperature, has been crucial for the industrial baking sector.
The innovative new palm substitute has been developed by Dr Julien Lonchamp, professor of food science, and Catriona Liddle, director of QMU’s Scottish Center for Food Development and Innovation.
Deforestation in areas where oil palm grows can affect species such as orangutans, rhinos, elephants and tigers
Miss Liddle said: ‘Palm-based fat works particularly well in bakery products due to its composition, flavor and mouthfeel. For example, it helps produce light cakes, with a good taste profile and a pleasant mouthfeel.
“However, despite efforts to develop more sustainable farming practices, the industry has found it difficult to identify another fat that offers the cost benefits and physical characteristics (mild flavor, food shelf life, and storage at temperatures environment) that the palm offers, and that are not linked to health problems.
‘There is currently no substitute for palm oil that is sustainable, healthy and profitable.
‘The palm can only be harvested in rainforest areas of the world, thousands of kilometers away from many of the countries that use the product. Current production methods leading to deforestation of rainforests in Malaysia and Indonesia have led to the destruction of animals’ natural habitat and high greenhouse gas emissions related to their global transportation. Therefore, it is essential to develop an alternative product that works well for the food industry and helps reduce the world’s overdependence on palm.
“It is very satisfying to have developed a product that delivers results on so many different levels for the food industry, meets the growing consumer market for tasty and healthy foods, can support local economies and is environmentally friendly.”
The key materials used in PALM-ALT, including flaxseed meal, beta glucan cereal fiber and rapeseed oil, are available on all continents. This means that PALM-ALT could be produced locally on a global scale, thus minimizing the environmental impact of transportation.
