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RSPO’s Cameron Plese to share tips for ensuring sustainable and ethical palm oil sourcing in confectionery processing during the event, slated for noon EST on Wednesday, Nov. 10.
Fats and oils suppliers must contend with providing confectioners with products that are sustainable, have a free label and still function well in formulations.
Sustainability is undoubtedly a buzzword in this age, but the line between echoing support for environmentalism and ensuring that ingredients do no harm is not yet defined, especially in the palm oil industry.
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