Palm based shortening has many functional properties in the bakery sector, however, it is has a significant impact of the environment due to over-cultivation and transportation from harvest to users.

Researchers at Queen Margaret University’s Scottish Centre for Food Development & Innovation have developed a functional and sustainable ingredient to replace palm based shortening in the bakery sector.

The palm fat alternative contains a 25% reduction in total fat and 88% reduction in saturated fat and matches sensorial properties in bakery products. A life cycle analysis showed a two thirds reduction in carbon emissions per kilogram compared to palm based shortening with all ingredients sustainably sourced from the UK and Europe.

This new ingredient will help the bakery industry remove palm based shortening from their products and potentially achieve nutritional legislation requirements like restricting promotions of products high in fat, sugar or salt (HFSS).

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