What’s the Deal with Palm Oil Anyway? And Why We Chose a Better Alternative at Total Snacc

If you’ve ever flipped a packet of chips or a biscuit to check the ingredients, chances are you’ve come across palm oil - the world’s most commonly used cooking oil. It’s in everything from fried snacks to instant noodles to even cakes and biscuits.

So, what’s the deal with palm oil anyway? Why is it everywhere? Is it really that bad? And what are we doing differently at Total Snacc?

Let’s break it down.

🌴 How Palm Oil Took Over the Snack World

Palm oil didn’t just randomly end up in your food. It rose to fame for three main reasons:

1. It’s cheap - Palm oil is one of the most cost-effective oils to produce, especially in large quantities.

2. It’s shelf-stable - It doesn’t go rancid easily, which means longer shelf life for snacks.

3. It can withstand high frying temperatures - Perfect for deep frying and crisping up those golden snacks we all love.

By the 1980s and 90s, as mass manufacturing of packaged snacks grew, palm oil became the default oil for frying. It was everywhere, because it worked.

🌍 But Then Came the Palm Oil Problem

As palm oil demand shot up, so did the problems. The global obsession with this oil started showing its dark side, in two major ways:

1. Environmental Harm

Deforestation: Vast rainforests, especially in Southeast Asia (Indonesia and Malaysia), were cleared to make way for palm plantations. This led to the destruction of critical habitats for orangutans, tigers, and countless other species.

Carbon emissions: Forest burning and land clearing released tons of carbon into the atmosphere - contributing directly to climate change.

Loss of biodiversity: Palm oil farming replaced rich ecosystems with monoculture crops, severely damaging soil health and water quality.

2. Health Concerns

• While palm oil in its natural, unrefined form isn’t necessarily toxic, most palm oil used in processed foods is highly refined, which strips it of nutrients.
• Repeated heating (like in deep frying) leads to the formation of trans fats and harmful compounds.
• Studies link regular consumption of such processed oils with higher risks of heart disease, cholesterol imbalance, and inflammation.

At this point, palm oil became the classic “cheap but costly” ingredient - great for profits, terrible for people and the planet.

At Total Snacc, we wanted a better solution - one that’s good for you and the planet.

🌾 Enter: Rice Bran Oil - Our Secret Weapon

We use rice bran oil in our snacks. And honestly, it’s one of the smartest swaps we’ve made. Here’s why:

Healthier Choice

• Rich in antioxidants like oryzanol, which is known to lower cholesterol.
• Naturally low in saturated fat and high in heart-healthy unsaturated fats.
• Stable at high temperatures, so it doesn’t break down into harmful compounds during frying or roasting.

Neutral Taste

Unlike some oils that can leave a greasy aftertaste, rice bran oil is light and neutral. That means the flavor of our spices and ingredients shines through - not the oil.

Planet-Friendly

• Made from the outer layer of rice grains - a byproduct of rice milling.
• No deforestation. No wildlife harm. Just a smart use of what would otherwise go to waste.

👊 Why This Matters at Total Snacc

We’re on a mission to redefine what it means to be a healthy snack. That means:

• No compromises on health
• No shortcuts at the cost of the environment
• No shady labels or greenwashing

Choosing rice bran oil is just one of the many steps we’ve taken to clean up the snacking game.

So the next time you pick up a packet of Total Snacc, know this: you’re choosing a snack that’s made smart - not just for your macros, but for your body and the world around you.

✨ Eat smart. Snack smarter. Live macro-balanced. ✨