The term ‘vegetable fats/oils’ refers to a mixture of different fats or oils of vegetable origin. The mixture clearly varies from product to product depending on the organoleptic result aimed at. Since 2016, we no longer use palm oil in any of our bakery products, replacing it with other oils such as sunflower and rapeseed instead. This is the upshot of a journey embarked on in 2010, aiming at an improved balance of saturated fats. It has led us to work on both the reformulation of existing bakery products and on the design of the new products to be launched. We have also decided not to use coconut oil, hydrogenated fats or artificial colorings.