Palm oil gives creamy products their shelf stability and it has been embraced by manufacturers as an alternative to trans fats, but it is also linked to deforestation and is becoming an important differentiator for ethically minded consumers.
The University of Adelaide’s Professor Rachel Ankeny, an expert in food studies and ethics with the School of History and Politics, says manufacturers are starting to take note.
According to Ankeny, some manufacturers are still getting around the issue by using the generic term ‘vegetable oil’ on their labels.
The only way consumers can be assured that a product is palm oil free is if a product lists specific oil names, like canola, sunflower, corn, olive, or coconut, among its ingredients.
Her advice to ethical manufacturers is to be specific about labelling despite the loophole to maintain consumer confidence, and to stay on the right side of savvy consumer advocacy organisations that produce ethical consumer guides.
Also, food exporters should note that not every country’s labelling regimes are as lenient in this regard, she says.
Sustainable palm oil certification is another way of addressing the issue, but that approach remains controversial according to Ankeny, as it’s a voluntary labelling regime with no set standards.
“The sustainable palm oil certification is an open question,” she says.
According to Ankeny, although chocolate products have received the most attention in the palm oil debate, palm oil is a common ingredient in confectionery and baked goods, as well as cosmetics and cleaning products.
