Mais sobre o óleo de palma

O estudo da refinação do óleo de palma a alta temperatura (acima de 200 graus) e o Nutella que diz que não utiliza desse, continuam a dar que falar:
http://www.theverge.com/2017/1/13/14266356/nutella-cancer-efsa-study-ferrero-palm-oil


Citando:
"Making Nutella without palm oil would produce an inferior substitute for the real product, it would be a step backward," Vincenzo Tapella, Ferrero’s purchasing manager, told Reuters this week. The move would be costly, as well: Reuters estimates that replacing palm oil with substitutes such as sunflower oil or rapeseed oil would add between $8 million and $22 million to Ferrero’s costs."
PS. Interessante como a indústria alimentar escolhe os seus ingredientes não? Já a motivação para usar xarope de glicose-frutose (outro ingrediente questionável) é... $$$