Food experts from Queen Margaret University (QMU) in Edinburgh, Scotland, have cooked up a substitute for one of the world’s most environmentally contentious ingredients: palm oil.

They’re calling the breakthrough innovation PALM-AT, and say the plant-based discovery is healthier for both people and the planet.

It has 88 per cent less saturated fat and comes with – they say – 70 per cent lower emissions than regular palm oil, which is used in everything from baked goods to toothpaste to cosmetics.

Developed using linseed and rapeseed combined with fibre, it can be made locally on a global scale, avoiding the deforestation and habitat loss associated with palm oil production in countries including Malaysia and Indonesia.