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A TWO-SIDES APPROACH TO PALM OIL REPLACEMENT

For technological and economic reasons, palm oil is an important ingredient for many companies. From a technological point of view, the high saturated fat content of palm oil is essential to obtain the required texture in products like spreads, margarines and shortenings for bakery applications. The low cost price of palm oil and its constant availability make it a popular ingredient in the processing industry. However, palm oil has also been linked to health risks and a further disadvantage is that the growing demand for palm oil has led to extensive deforestation and consequently sparked a serious debate about sustainability. This has generated growing demand and pressure from consumers and retailers at home and abroad calling for palm oil free products. That means there is a need for alternatives to replace palm oil while retaining the same organoleptic properties in the finished food products. The Flanders Food project PALM-O-FREE aims to provide a solution for this problem. This presentation illustrates a two-fold strategy for replacing palm oil in hazelnut spread.

Ir. Davy Van de Walle, Wetenschappelijk Medewerker, Laboratorium voor Levensmiddelentechnologie en -proceskunde, Universiteit Gent

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PRESENTATION: A TWO-SIDES APPROACH TO PALM OIL REPLACEMENT

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