The Malaysian Palm Oil Council (MPOC) has launched a new six-part podcast series to clear growing confusion among Indian consumers about edible oils. The initiative comes at a time when online misinformation and misleading food labels are increasing. The series builds on MPOC’s earlier digital outreach that helped millions understand the science and nutrition behind Malaysian palm oil.
The first two episodes feature nutritionist and digital creator Leema Mahajan, who discusses common myths about cooking oils in simple language. She explains that no single oil is “perfect” and says people should focus on balance, rotation of oils, and smart cooking habits. She also breaks down the popular “No Palm Oil” labels, calling them fear-driven and often misleading. In Kolkata, traders say consumers in the city are increasingly asking questions about edible oil labels and shifting between brands due to confusion. Many retailers believe that clear, science-based information—like the one offered in the podcast—may help stabilise buying behaviour and reduce misconceptions in the market.
The podcast also highlights scientific findings that palm oil contains tocotrienols and carotenoids, is naturally cholesterol-free, and has a neutral effect on cholesterol when eaten in moderation. It aligns with the ICMR–NIN 2024 guidelines, which advise rotating multiple plant-based oils. The series further connects palm oil to India’s National Mission on Edible Oils–Oil Palm (NMEO–OP), under which states are expanding oil palm cultivation. MPOC says its goal is to offer facts, not fear, and help consumers make informed choices based on credible science.