Guest
Dear Migros,
I have just looked at the pack of Christmas cookies I bought and noticed that they were made with palm oil!!!! Why palm oil in the Christmas cookies? Find another ingredient than palm oil! We've all made Christmas cookies and I don't know anyone who uses palm oil for them....
I think it's really bad and sad that the palm oil problem is being ignored and that nobody is doing anything about it...!
As long as Migros is under the RSPO dictate and stubbornly claims (has to claim) that it only uses sustainable palm oil (there is no such thing), we are unfortunately going round in circles.
Migros once wrote in this article that they only use palm oil when it is really necessary. I think we all know that it is NEVER really necessary.
Hello everyone, I am clarifying this issue with the responsible specialist departments and will get back to you. As various parties are involved, please be patient for a few days.
I wish you a happy new year! Best regards, Sina
If there is "no other way" (there is another way: with the competition, it costs more and has a shorter shelf life, but who wants to eat Christmas biscuits until mid-February), you can put palm oil in the cheap biscuits for all I care. In my opinion, the palm oil in the various "Grosis" "Grand Mere" "Tradition" and "à l'ancienne" products is a no-go. Pure label fraud and therefore no longer bought by me (for the second year now, I've survived thanks to alternatives). There's a world of difference in taste between a Milanese made with butter or palm oil, for example. It will probably be a while before Migros understands this...
Hello everyone, I have just received some feedback. Midor has been intensively searching for real alternatives to palm oil for some time now. This has already been implemented for some products. For example, the Grand Mère Christmas biscuits, with the exception of the cinnamon stars and mix, are palm oil-free. Work is still underway on the two Grand Mère products mentioned above. Palm oil is usually contained in the margarines used and is used for technical production reasons and because of its specific sensory properties. It is therefore not always possible to replace palm oil with another oil or fat without problems. In many cases, the alternatives are equally or even more critical from an ecological or health point of view. Coconut fats as a substitute have similar technological properties - but they have the disadvantage that they also come from monocultures grown in the same regions. The yield per area is considerably lower than for palm oil. Another alternative would be (partially) hydrogenated fats and oils. These have come under fire in recent years for health reasons. Midor therefore removed all (partially) hydrogenated fats from its recipes some time ago. In many Midor recipes, palm oil has been replaced by rapeseed and sunflower oils. These are grown in less critical regions but, like coconut, require a lot of land as the yield per area is low. In cases where a sensible replacement for palm oil is not possible, Midor only uses sustainably produced palm oil (RSPO segregated). Kind regards, Luisa
Perhaps you should simply take a look at the recipes from 30 years ago. Back then you could do it without palm oil and today you can do it PROBLEMLESSLY without palm oil. In general, you should keep the ingredients simpler and more natural and not always use the cheapest of the cheap. But then the margin is lower, and that's ultimately what Migros is all about.
