Palm Oil
Carly Buck-Barrett avatar
Written by Carly Buck-Barrett
Updated over a week ago

Palm oil is a key ingredient in many food products. Many plant-based oils require hydrogenation to remain solid (a process not permitted within Organic production), yet this process is not required for palm oil to remain solid and stable at room temperature.

Palm oil has a neutral flavour profile, unlike other plant-based oils, which makes it a suitable choice for products that require a more subtle flavour profile. It is also a good replacement for dairy fats in vegan products.

The harvesting and production of palm oil is, however, a hugely contentious issue. On one hand, it has been a force for positive change, creating and helping to support agricultural economies in many countries.

On the other, large scale palm oil production has significantly contributed to environmental and social damage, including but not limited to: deforestation, land-use change, biodiversity loss, high carbon emissions and human rights abuses.

Dizzie is committed to both the responsible sourcing of palm oil and the reduction of the unnecessary usage of palm oil in food and non-food products. Where palm oil is used in supplier branded products, the palm oil must be sourced via and accredited by RSPO Next Identity preserved supply chains only.

Producers who use palm oil within their food / non-food products must supply evidence of their compliance to this standard, either via product specifications or by providing their RSPO Next supply chain certificate. If evidence cannot be provided, Dizzie will not stock the product.

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