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New quick and easy, palm-free emulsifier for cake production Manufacturers wanting to remove palm oil from their cakes without sacrificing product quality now have a compelling alternative in the form of a fast and efficient, palm-free powdered emulsifier system. By Arne Pedersen, Global Product & Application Manager, Palsgaard A/S In recent years, consumer attention has turned to palm oil and its potentially adverse effects on the environment, demanding that it be removed from products – despite the fact that palm oil is far more sustainable in yield and functionality than other oil crops, such as rapeseed, when produced and supplied in compliance with the Roundtable for Sustainable Palm Oil’s (RSPO) Segregated (SG) model. A number of food manufacturers, acknowledging market pressure in their regions or in specific product categories, are keen to eliminate palm oil from their labels – yet they need to maintain its superior functionality in their production processes. Some may turn to cake gels, but to further complicate things for food producers addressing international markets, many cake gels contain some form of alcohol such as ethanol or propylene glycol, rendering them unsuitable for Middle Eastern markets, for example. And for any market where ‘palmfree’ or similar claims are used, manufacturers would be wise to double-check that their glycerol or fatty acid components are indeed completely palm-free, too. First palm-free emulsifier in powder form Removing palm oil from the recipes of industrially produced cakes 1