Researchers at Queen Margaret University (QMU) in Edinburgh, Scotland, have developed a new ingredient aiming to reduce dependency on palm oil in the food industry.
According to the team, its new palm fat substitute is healthier and more environmentally friendly than palm oil, which is currently used widely in products such as cakes and pastries, confectionery, ready meals and sauces.
Named PALM-ALT, the new palm substitute ingredient contains a byproduct from the linseed industry, fibre and rapeseed oil. The team said it is cost-competitive and can be produced locally at the global scale, with the potential to lower greenhouse gas emissions ‘significantly’ by reducing the impact of food miles and deforestation of global rainforests associated with palm production.
The novel ingredient is reported to have 25% less fat and 88% less saturated fat than palm oil, enabling manufacturers to satisfy increasing consumer demand for tasty, healthier and clean label food products. It is 100% plant-based and allergen-free, with no added flavourings, sugar, sweeteners, preservatives or colourings.
The QMU team explained that due to its composition, high yield and low production costs, the food industry has become “increasingly dependent” on palm, resulting in its over-cultivation.
Catriona Liddle, head of the Scottish Centre for Food Development and Innovation (SCFDI) at QMU and co-developer of the new ingredient, said that the food industry has struggled to identify a palm oil alternative that delivers the cost benefits and physical characteristics (bland taste, food shelf-life and ambient storage) that palm offers, and which is not linked with health concerns.
“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,” Liddle added.
“It is therefore essential to develop an alternative product, which works well for the food industry and helps reduce the world’s overreliance on palm.”
Reader in Food Science at QMU, Julien Longchamp, who developed the ingredient with Liddle and the team, said that the team has patented the PALM-ALT composition and process and is currently in discussions with partners to implement it at industry level.
“We are therefore keen to connect with food companies who are interested in replacing palm-based fat in their products using our novel ingredient,” Longchamp said.
#palmoil #Scotland #UK
