Palmoil , replacing it is possible. More, it is now imperative and urgent. And without unduly aggravating production costs. After the EFSA alert-see the Palm Leaks-there is growing attention to reformulating industrial recipes as palm oil free, with the aim of abandoning the shoddy and dangerous tropical fat by reintroducing extra virgin olive, sunflower or butter oil, which are more sustainable and nutritionally better.
The know-how is not lacking. For some years now, work has been going on to discard the harmful palm oil and replace it with fats typical of Italian and Mediterranean traditions, free from known serious problems such as land grabbing, environmental unsustainability and toxicity. Successful experiences have shown that adopting homegrown oils is easily feasible without changing the organoleptic profile of the food. Having palm oil-free cookies, crackers, cakes or other products is a reality, as evidenced by the hundreds of references revamped to be palm oil free.
Banning palm oil and replacing it with premium ingredients is simple and without burdensome price tags. According to food formulation gurus , the economic impact of the change in a baked product can affect about 5-6%. A share likely to fall as new prescriptions become more widespread. And in any case bearable, if necessary to improve Italian food production, the banner of Made in Italy all over the world.