Palm Oil Applications in Plant-Based Meat
Part 2
To fully realise the potential of palm-based fats in plant-based meat applications, it is also important to consider their additional functional and nutritional contributions, as well as their role in enabling emerging food innovations⁽¹⁰⁾.
Additional Functional Benefits
In addition to its structural role, palm oil offers intrinsic nutritional and functional benefits that further enhance its value in food applications.
Palm oil is naturally rich in carotenoids and vitamin E compounds (tocopherols and tocotrienols), which are well documented for their antioxidant and oxidative stability properties. These natural components can help extend product shelf life and enhance nutritional value.
Such characteristics make palm oil a versatile ingredient for food innovation across multiple product categories.
Opportunities in Plant-Based Food Innovation
While coconut oil has traditionally been the dominant fat used in many plant-based meat products, palm-based fats present a promising alternative due to their functional versatility and tailored melting behaviour.
To address ongoing formulation challenges, the industry is exploring several advanced fat technologies, including:
• Structured fat systems to mimic meat marbling
• Fat encapsulation for controlled melting during cooking
• Hybrid fat blends to optimise texture and flavour
• Customised fat matrices for extrusion-based meat analogues
Palm oil and its fractions can play a significant role in these technologies, enabling improved sensory quality and processing performance.
With its unique combination of structural functionality, versatility, and natural stability, palm oil is well positioned to support the next generation of meat analogues.Looking Ahead
As demand for plant-based foods accelerates, innovation in ingredient systems will be essential to meeting rising expectations for taste, texture, and nutrition. With its unique combination of structural functionality, versatility, and natural stability, palm oil is well positioned to support the next generation of meat analogues. Continued research and responsible sourcing will further strengthen its role—not only as a functional ingredient, but also as a key enabler of sustainable and scalable food innovation.
If you missed Part 1, you can read it here:
Meet the Author
Nur Azwani Ab Karim is a Chief Scientist at the SD Guthrie Technology Centre Sdn. Bhd., specialising in oils and fats innovation for food applications. Her expertise focuses on fat functionality, formulation development, and advanced lipid systems to enhance product performance and processing efficiency across food applications.
nur.azwani.ab.karim@sdguthrie.com