GOODBYE PALM OIL, HELLO PALM-ALT

Queen Margaret University (QMU), Edinburgh has developed a new ingredient which has the potential to replace palm oil in bakery products. The new palm fat substitute is comprised of rapeseed oil, a by-product of the linseed industry, fibres and proteins. Called Palm-Alt, it has 25% less fat and 88% less satuated fat, and produces 70% […]