US EditionScottish scientists create 'game-changing' palm oil alternative
- Researchers at Queen Margaret University have developed a 100% plant-based alternative to palm oil, which is not only better for the environment but also healthier, with 80% less saturated fat and 30% fewer calories.
- The new PALM-ALT product, made from a by-product of the linseed industry, natural fiber, and rapeseed oil, has been described as having a mayonnaise-style consistency and can be used in a variety of food and cosmetic products.
- With palm oil production causing significant deforestation and environmental damage, the development of this sustainable alternative could have a major impact on reducing carbon emissions and preserving biodiversity.
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QMU develops novel ingredient to replace palm fat in bakery industry | QMU News | Queen Margaret University, Edinburgh
Food experts at Queen Margaret University (QMU), Edinburgh have developed a new ingredient which has the potential to replace palm oil in bakery products. The new palm fat substitute is healthier and more environmentally friendly than palm oil, which is currently used in a vast amount of baked goods.
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Leaning Left1Leaning Right1Center4Last UpdatedBias Distribution67% Center
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