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Semi-solid at room temperature, palm oil and palm kernel oil are amongst the world’s most versatile raw materials. As a result they can be found in one in two supermarket products including many baked goods; from cookies and pastries to bread and pies. In fact, the use of palm oil in the USA has tripled in the past decade, particularly in the baking industry where it is sometimes preferred as a healthier, trans fat-free alternative to traditional bakery fats.
GreenPalm, the sustainable palm oil certificate-trading programme, is growing from strength to strength, but the transition period to a fully sustainable palm oil industry will be a long haul that needs commitment from all corners of the globe.
The first European summit for sustainable palm oil "Certified sustainable palm oil in Europe: taking the market transformation to the next level". The summit takes place on the 3rd September in Berlin.
GreenPalm, the certificate trading programme designed to tackle the environmental and social problems associated with the production of palm oil, will join more than 20,000 of the world’s top food science and technology professionals at the IFT Food Expo in Chicago this July.
With numerous sustainable standards now covering global agricultural commodities from Palm Oil to Coco, we can appreciate it’s difficult to keep track of all the rules on communicating your sustainable policies/goals.