SUSTAINABLE BAKERY


INGREDIENTS


REVÓLEO for Food offers a sustainable alternative to traditional tropical oils.


Overcoming problem


the palm oil F


or many years palm oil been a ubiquitous ingredient in the bakery industry, valued for its versatility, long shelf life, and low cost. However, in recent years the sustainability of palm oil has increasingly come under


scrutiny due to a growing awareness about its environmental and social impacts. Originally introduced to West Africa and later cultivated on a large scale in Southeast Asia, as demand for the


8 Kennedy’s Bakery Production June/July 2025


ingredient grew, palm oil farming evolved into a massive industry. Sadly, its success has come at a cost to the environment.


Deforestation is the most obvious problem. To make way for oil palm plantations, vast areas of tropical rainforest have been cleared which has         contributed heavily to greenhouse gas emissions. Peatlands, which store massive amounts of carbon, are frequently drained and burned, exacerbating climate change.


Palm oil has had a great deal of negative press in recent years. Today, bakeries need to weigh up the pros and cons of moving to alternative ingredients or to ensure that they can prove that their palm oil is sustainably sourced. Suzanne Callander reports.


Beyond these environmental issues, palm oil production has also been linked to social injustices, including land grabs, exploitative labour practices, and displacement of indigenous communities. In recent years consumer understanding of these environmental and social issues has grown and this has led to a backlash against palm oil and greater regulations being brought to bear, to help ensure more sustainable and ethical sourcing. This has put bakery manufacturers under pressure to reassess their reliance on palm oil.


bakeryproduction.co.uk


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