Malaysia Develops Palm-Based Replacement to Tallow for the Chinese Market

Malaysia is seeking to expand its palm oil market in China by offering a plant-based alternative to traditional tallow, a rendered animal fat mainly derived from beef and commonly used for frying and baking, according to The Hedge news report on May 27.  The palm-based tallow, Malaysia said, is better aligned with modern healthy living trends and offers a more cost-effective solution, while matching the flavor and texture of traditional beef tallow

Malaysia is working with Chinese researchers to develop the tallow substitute for use in mala hotpot, a popular spicy dish that is cooked with raw meats and vegetables in a simmering pot. “This is more than just culinary exchange - it’s hotpot diplomacy,” said Chan Foong Hin, Malaysia’s deputy minister of plantation and commodities.
Early research shows that hotpot paste made with the new palm-based tallow closely replicates the fat content and sensory experience of traditional beef tallow, according to the statement. The plant-based alternative also makes it suitable for both vegetarians and Muslims. 

The initiative is part of Malaysia’s effort to use scientific innovation to promote palm’s use in China, the world’s No 2 importer of palm oil. Other collaborations with food manufacturers are also opening new entry points for the ubiquitous oil, including in mala-flavored snacks, personal care products, and industrial applications.