«Delicious chocolate with a nutty flavor, highly favored by many. Good value for money, though prices have risen. Great for gifts and snacking.»
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Why palm oil in Swiss chocolate?!?!!?! 😡
Hello jesesani, thank you for your inquiry. Chocolat Frey has opted to use palm oil for sustainable development and processing reasons. In chocolate production, palm oil is only used in the filling of pralines, in filled chocolate bars or in branches. As far as sustainability is concerned, research has shown that palm oil has a better ecological balance than other oils, provided that it is grown only on areas that have already been deforested and left fallow until now. In other words, palm oil cultivation is the most efficient in terms of land use, compared to the cultivation of palm oil alternatives. On the other hand, palm oil is also used for processing reasons. Palm oil has a firm consistency at room temperature, so it doesn't need to harden before processing. It is also easily converted into special fats with optimal technological properties for chocolate production. Alternative vegetable fats such as sunflower or rapeseed oil, for example, are liquid at room temperature and cannot be processed without prior hardening. The use of palm oil instead of other fats has been carefully examined and is based on important processing properties as well as sustainability aspects of the oil. Chocolat Frey is aware of the problems associated with palm oil, and rejects practices that are ecologically and socially problematic. That's why the palm oil we use meets the RSPO (Roundtable on Sustainable Palm Oil) guidelines. What's more, the palm oil we use is "segregated" and therefore physically traceable. The producers are also monitored by the independent organization The Forest Trust (TFT) for additional sustainability criteria (e.g. no cultivation on peat bogs). We hope you have found these explanations useful. With best regards, your M-Infoline team
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