The U.S. Food and Drug Administration (FDA) determined in June 2015 that partially hydrogenated oil – American’s primary source of artificial trans fats – should be removed from the food supply. Consuming trans fat may raise the level of LDL (or bad) cholesterol in your blood which may increase your risk of cardiovascular disease. While the FDA gave food manufacturers three years to remove this unhealthy ingredient from their products, many manufacturers have already made the switch to Malaysian certified sustainable palm oil. This up-and-coming oil is naturally trans fat-free, non-GMO and loaded with nutrients, qualities that are important to many of today’s shoppers.
What are hydrogenated oils and why did manufacturers use them?
During the “low-fat craze”, when natural, saturated fats mistakenly fell out of favor, food formulators needed a replacement which delivered the same desirable qualities such as a creamy texture and long shelf life. They discovered that an inexpensive chemical process called hydrogenation could turn a liquid oil more solid and shelf-stable. Unfortunately, this process also produces artificial trans fats which doctors have since determined to be very unhealthy.
Malaysian palm oil is the natural trans fat alternative
Health and manufacturing experts have identified certified sustainable Malaysian palm oil as an ideal substitute because of its health, performance and sustainability qualities. Malaysian palm oil:
- Is always non-GMO and naturally trans fat-free
- Contains naturally occurring vitamin E tocotrienols
- Consists of a healthy balance of saturated and unsaturated fatty acids
- Is versatile, customizable and naturally resistant to spoilage
Certified sustainable Malaysian palm oil helps feed the world
With the world’s population growing quickly – ballooning from 1.6 billion to more than six billion during the 20th century – having enough safe, nutritious food for each person without harming our environment is an increasing concern. Palm oil is recognized as one of the most sustainable crops. Palm oil is derived from the fruit of an ever-bearing tree. It doesn’t require ample resources to be planted every year, unlike soy, canola (rapeseed) or corn. And oil palms are highly prolific. Of the major oil crops, oil palm occupies the least land, but produces the most oil. A single acre of oil palm produces 11 times more oil than soybeans, and seven times more than canola.