Christ, that article was hard to read, with 90% of it dedicated to the importance of palm oil, and random ads making you believe the article is finished. So, here's the part that matters:

Food experts at Queen Margaret University (QMU) in Edinburgh say their new 100% plant-based ingredient is 70% better for the environment.

And with 80% less saturated fat and 30% fewer calories, they are also hailing PALM-ALT as a significantly healthier option.

Catriona Liddle, one of the lead developers on the QMU team, said: “It’s the holy grail to replace it and still have exactly the same end result in product – to taste the same and have the texture the same – and we’ve done that.

“We’ve put it through some special sensory testing to see if a panel can tell the difference between our product and traditional palm shortening, and they can’t.”

The new PALM-ALT product is described as having a mayonnaise-style consistency.

It is made from a by-product from the linseed industry, plus natural fibre and rapeseed oil.

That sounds promising.

I wish the article had more context or comment from other experts in the food industry. It's good to interview the article's authors, but it's not clear if the hype is warranted.