Palm kernel oil is commonly used in commercial cooking, given its versatility and low cost of production. However, the cultivation of palm oil has come under increasing public scrutiny, due to its negative association with deforestation, which has resulted in the loss of natural habitats and threatened endangered species.
As a consequence, consumers are looking for palm kernel oil substitutes. Currently, a number of blends of different premium fats work as substitutes, but all of the available solutions have prohibitive cost structures.
In view of this, a leading snacks company is seeking cost- and functionally-effective alternatives to palm kernel oil. The proposed solution should not be considered as a premium fat and should have a potentially fully scalable supply chain. The alternative can be a single drop in replacement or a blend of ingredients to cover the full functionality of the palm oils currently used.
The proposed solution sought must be able to meet the following specifications:
Possible approaches include (and are not limited to):
We are not interested in the following: