Explained: Why is Palm oil used in bakery industry so commonly

Palm oil is a type of edible vegetable oil that is derived from the fruit of oil palm trees. Its popularity in the food industry stems from its versatility and low cost of production. It serves as a key ingredient in a plethora of products, from snacks and spreads to baked goods and ready-to-eat meals.
There are 2 major reasons one should as a food producer and as a consumer not use palm oil:
The Health Impact
Its high saturated fat content can raise LDL cholesterol levels, increasing the risk of cardiovascular diseases.Additionally, the processing of palm oil at high temperatures generates harmful compounds like glycidyl fatty acid esters, which may pose health risks. Its widespread use in processed foods also contributes to excessive calorie intake, potentially leading to obesity and related health issues.
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The Environment Impact
Due to excess demand for palm oil leading to a massive amount of plantations, has led to deforestation in turn resulting in habitat loss for animals and birds and creating a very strong ecological imbalance. This obviously also leads to the climate crisis we are all experiencing.
Despite these environmental and human health concerns, many food and bakery brands continue to use palm oil in their products for the following reasons-

One reason for this is the versatility of palm oil, possessing a neutral flavor profile, it blends well with other ingredients without overpowering the taste of the final product. This versatility makes it suitable for use in a variety of baked goods, where it can enhance the texture, moisture content, and overall quality of the finished product.
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Another factor driving the use of palm oil is its cost-effectiveness. Palm oil is one of the cheapest & most affordable vegetable oils available, making it an attractive option for bakeries looking to reduce production costs.

The use of palm oil under different names such as "edible vegetable oil" or "bakery fat" or “shortening” can indeed mislead consumers about the presence of palm oil in products. This practice is often done by food manufacturers to avoid negative associations with palm oil, as the ingredient has faced criticism for its environmental impact and health concerns.
By shunning palm oil in favor of healthier alternatives, certain brands are leading the charge toward a more conscious and ethical approach to food production. As a Chef, I firmly believe that by making informed choices about the ingredients we use, brands can play a significant role in shaping a brighter and more sustainable future for generations to come.
Palm oil may be a staple ingredient in many food and bakery brands, but conscious brands refuse to compromise on their brand values and ethos. As Chefs, by saying no to palm oil and embracing healthier alternatives, we are not only safeguarding the health of our customers but also doing our part to protect the planet. Let’s get on a mission to bake a better future.
Contributed by: Aditi Handa, Co-founder & Head Chef, The Baker's Dozen
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