palm oil

Palm oil is detrimental to sustainability and health

Palm oil, a poor quality tropical fat, for years has been the most common ingredient in many edible products. An enemy of environmental sustainability and health, owes its industrial success to very low costs, as well as the ease in processing and preservatives functions, useful in prolonging aliment’s shelf life.

In processed food only refined palm oil is used, tasteless, odorless and colorless. The result of technological processes that make it ideal for use in low-cost production, but which produces high toxicity as indicated by the European Food Safety Authority (EFSA). Rich in saturated fat, it is considered an important source for the epidemic child obesity.

Initially omitted on the label, since the end of 2014 it must be listed clearly among the ingredients. The latest development introduced by the EU Regulation 1169/2011 in addition to awareness and information campaigns – see the petition promoted by GIFT Great Italian Food Trade – have changed market’s perception. Italian consumers are strongly oriented towards “palm oil free” goods, with recipies that use solely extra virgin olive oil, butter or monoseed oils. Taste, sustainability and health.