When properly cultivated, palm oil is considered to be the most sustainable, best-functioning vegetable oil on the planet. In fact, palm oil has several built-in sustainability advantages, including year-round production, a long productive lifespan (over 20 years), the highest yield per hectare of any vegetable oil crop and the highest energy efficiency.
Traditional palm oil production, however, has been shown to have far-reaching consequences for the environment, for local communities and for wildlife.
European consumers have become increasingly aware of palm oil as a potential problem in their shopping carts, leading some food and personal care manufacturers to search for alternatives.
Even with the best emulsifiers, switching to a non-palm formulation of equal quality to that of its palm-based counterpart isn’t completely straightforward – or always 100% possible.
If you are looking to explore the non-palm route, at least with regard to non-palm emulsifiers, we recommend you enlist the support of our application specialists for food or personal care. Solving the challenges takes a systematic and holistic approach to everything from sourcing alternative oils to coping with higher melting points.
An extensive, systematic, trial-by-trial journey has ensured that Palsgaard’s non-palm food and personal care emulsifiers and polymer additives provide the functionality and ease of use required to closely match the performance of sustainable palm oil emulsifiers. Responsible sourcing has been integrated into our choice of raw materials, too, reflecting the procurement process manufacturers need to go through to meet their sustainability goals and feel secure when selecting ingredients.