A group of Scottish scientists at Queen Margaret University (QMU) have created a new ingredient that can be used as a viable substitute for palm oil. Referred to as PALM-ALT, the ingredient is projected to be healthier and more environmentally friendly and has worked successfully as a replacement for palm-based fat in baked goods.
The newly developed ingredient is 100% plant-based and includes a by-product from the linseed industry, fiber, and rapeseed oil. Scientists affirm that all materials in the new ingredient can be sourced from within the EU and UK, making it cost-competitive in those regions.
“Current production methods leading to deforestation of tropical rainforests in Malaysia and Indonesia have led to the destruction of animals’ natural habitat, and high greenhouse gas emissions linked to its global transport.”
It’s also projected to be a healthier alternative, with 80% less saturated fat and 30% fewer calories. More than that, it has increased fiber and protein, is allergen-free and coconut-free, and has no added sugar, sweeteners, flavorings, or colorings.
Palm oil alternatives are essential for preventing deforestation
Palm oil is the world’s most-produced vegetable oil, making up 40% of global demand. It has become a crucial ingredient in the food industry due to its composition, high yield, and low production costs, and is commonly incorporated in products such as cakes, biscuits, pastries, confectionery, ready meals, and sauces.
“Palm-based fat works particularly well in bakery products due to its composition, taste, and mouthfeel,” explained Catriona Liddle, a lead developer on the QMU team. “For example, it helps produce cakes which are light, with a good taste profile which has a pleasant mouthfeel.”
Scientists say the PALM-ALT ingredient could offer significant solutions for the food industry — ensuring manufacturers can continue to satisfy increasing consumer demand for tasty, lower-fat, and healthier food products while also reducing the deforestation of rainforests.
Currently, Indonesia and Malaysia account for 85% of global supply but its production methods are resulting in critical levels of deforestation.
“Palm can only be harvested in rainforest areas of the globe, thousands of miles away from many of the countries that use the product,” said Liddle. “Current production methods leading to deforestation of tropical rainforests in Malaysia and Indonesia have led to the destruction of animals’ natural habitat, and high greenhouse gas emissions linked to its global transport.”
Dr Julien Lonchamp, reader in Food Science at QMU, said the team is undergoing talks to distribute the ingredient across the industry.
“Our team has patented the PALM-ALT composition and process and we are currently in discussions with a number of partners to implement the novel palm replacer at the industry level,” he said. “We are therefore keen to connect with food companies who are interested in replacing palm-based fat in their products using our novel ingredient.”
The team is hopeful that the ingredient can reduce dependency on palm-based ingredients.
“It is very satisfying to have developed a product which delivers on so many different levels for the food industry, satisfies growing consumer market for tasty healthy foods, can support local economies and won’t damage the environment,” shared Liddle.
