Why use palm oil and not something else ?
« Why not take other ingredients, other foods, other oils, and switch to those. »
Answer from Grégory Coquille, Director of Research and Development at Cérélia
« Palm oil has the distinction of being solid at room temperature and that’s a major difference compared with conventional oils like rapeseed or olive, which are liquid at room temperature. Palm oil is very stable, so it does not turn rancid, that’s a very important point for consumers, because we manufacture raw products that have a long life. And one last point: palm oil is a good substitute for butter for people who have dairy allergies. »