What is polymorphism? And why does it matter?

Fats are unique because they can crystallise in more than one form. While the shape and arrangement of the crystals change, the chemistry stays the same. This behaviour is called polymorphism, and it plays a major role in how a fat feels, melts, and acts in a finished product.

There are three primary crystal forms found in in edible fats like palm stearin and palm olein:

• α — the least stable form, created during very rapid cooling
• β’ — small, fine, stable crystals preferred for smooth textures and good aeration
• β — larger, more stable crystals that can lead to graininess or a coarse texture when crystal size becomes excessive

A simple way to visualise the difference is to think of:

• α as soft snow
• β’ as fine beach sand
• β as coarse gravel

Fat crystal form affects baking from the start to finish, even if we don’t see it directly in the final product. In margarine or shortening, its crystal structure controls how easy it is to mix and how well it traps air, which helps create a light batter or dough. It also determines the quality of foam structure and air volume during creaming.

During baking, the fat melts, but the air pockets and structure it helped build remain and become part of the cake or bread as it sets. After baking and cooling, the fat hardens again inside the crumb, helping keep the product soft, stable, and less crumbly over time. In simple terms, the fat crystal form is a guide that shapes texture, volume, and softness from mixing until the product is eaten.

The crystal form you encourage, or avoid, determines how your product performs.

β’ crystal form: The gold standard in bakery formulation

Among the three crystal forms, β’ crystals hold a special place. These crystals are small, fine, and stable, building smooth, cohesive fat networks that hold their structure under heat, shear, and long storage. β’ is the ideal form to aim for in bakery applications, keeping shortenings and margarines easy to use, and affecting doughs, batters, and fillings.

β’ crystals in bakery applications

Impact on creams & aerated systems	Stabilises air bubbles during whipping Delivers consistent volume and foam structure Maintains aeration over storage time Reduces collapse under temperature changes
Impact on baked goods	Promotes fine, even crumb Controls spread in cookies and biscuits Improves machinability in dough handling Contributes to lift and flake in laminated doughs Builds stable fat layers that resist breakage during lamination

“Palm stearin naturally leans toward β’ formation when cooled under controlled conditions. Palm olein can help tune softness and flow without disrupting the β’ network. Together, they give product developers a flexible foundation for achieving stable, high-performing textures,” explains Isti Christianti, R&D Category Sub Division Head at SMART.

Practical Formulation: What to Adjust When Things Go Wrong

If your cookies spread too much

Likely issue: fat is too soft or crystals are too weak/few.
Crystal connection: insufficient β’ network formation.

We suggest to:

• Use “harder” fats with higher solid fractions (more β’ crystals)
• Check if dough temperature is too warm during mixing

If your laminated dough loses layers or “smears”

Likely issue: fat plasticity window is off (too brittle or too soft).
Crystal connection: wrong crystal size distribution; weak network under shear.

We suggest to:

• Use an appropriate fat with the correct stearin/olein ratio for the required processing conditions
• Allow the fat temperature to stabilise before lamination to achieve a stable β′ network ahead of lamination stress
• Avoid big temperature fluctuations; control working temperature to prevent changes in fat crystal structure

If your cream/aerated system collapses

Likely issue: fat network can’t hold air bubbles over time.
Crystal connection: crystals are too large or not forming a supportive β’ lattice.

We suggest to:

• Replace with a fat with a higher solid profile that has enough β’ crystal to support aeration (without causing waxiness)
• Use the right temperature range during whipping

If you see oiling-out in spreads or shortenings

Likely issue: weak crystal network can’t trap liquid oil.
Crystal connection: insufficient β’ structure or crystal network damaged by heat cycling.

We suggest to:

• Increase the solid fat structure (higher palm stearin or harder fraction) and apply controlled cooling to build a stronger β’ crystal network
• Avoid prolonged storage at temperatures that partially melt the fat crystal network

Ready to solve fat-related problems in your bakery products?

If there’s one takeaway from all of this, it’s that fat performance isn’t just an ingredient choice. The same palm stearin or palm olein can behave very differently depending on cooling rate, agitation, holding time, and how the product is stored. Emulsifiers, water, and other ingredients also shape how crystals grow, how stable they stay, and how strong the final structure becomes.

That’s why Isti and the SMART team don’t start with a generic “which fat is best?” question. They start with what your product needs to do.

“We start with what the food needs to deliver — taste, texture, appearance,” says Isti. “Then we select the right palm fraction, or even blend them, to get the ideal balance. This helps our customers save time in development.”

Want a second set of eyes on your formulation?

So, if you’re trying to fix instability, improve aeration, or simply make performance more consistent across climates, talk to the team that works with palm fractions every day.

Explore SMART’s Food & Nutrition Innovation support and connect with our food R&D experts here.

About Isti Christianti

The post Why fat crystals matter in bakery fats: A deep dive into palm fat functionality for successful product development appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

As sustainability expectations rise, plantations face growing pressure to reduce chemical use while maintaining productivity. In this context, agricultural biotechnology plays a growing role. From pest pheromones that attract specific insects, to biofertilisers that help roots take up nutrients more efficiently, these solutions are practical tools in managing the challenges of modern farming.

How do these biotech solutions perform under real plantation conditions? Why does development take years rather than months? And how do they differ from conventional inputs in practice? The following sections explore these questions through field experience and expert insight.

What is agricultural biotechnology?

“Biological products work through interaction,” explains Andriessa. “The microbes we introduce, the existing soil organisms, the plant itself, and the environment all influence the outcome. That is why correct application and patience matter.”

Three biotechnology solutions used in GAR plantations

At the SMART Biotechnology Centre, research and field collaboration have produced three notable innovations now widely used in estates:

How biotech becomes a working solution

Turning a concept into a product used on plantations is a long journey. For biological products, development normally spans five to ten years. The process includes:

“Field testing remains the most demanding part,” says Andriessa. “Environmental conditions vary. Microbial populations differ from one soil to another. And users sometimes expect fast results, even though biological effects build gradually.”

Understanding the realities: Can biotech deliver at scale?

Biological products work through interaction, between the introduced microbes, the native soil organisms, the plant, and the surrounding environment. Because of this, results are influenced by many variables.

Q: How do you ensure products like RHINOMAS®, trichomas®, and mycormas® work beyond the lab?

Andriessa: Field validation is central to our work. Development starts with isolating candidates from plantation environments, followed by laboratory optimisation. After that, products go through multiple rounds of field trials in collaboration with estates and research teams.

Feedback from these trials determines further refinement. Only after repeated testing under real plantation conditions do we move toward wider application and production.

Q: Planters often expect fast results. How do you manage expectations with biotech?

Andriessa: Biological products behave differently from chemical inputs. Their effects are often gradual rather than immediate. They build over time as interactions in the soil and plant system stabilise.

Managing expectations means explaining how these products work and what outcomes are realistic. For example, biofertilisers can help improve nutrient uptake and reduce reliance on chemical fertilisers, but they do not eliminate the need for them entirely.

Q: Can biotech reduce reliance on chemical inputs at scale?

Andriessa: Yes, when applied correctly and consistently. Tools like pheromone traps reduce the need for direct insecticide application by targeting pests more precisely. Beneficial microbes help improve soil health and plant resilience, which can lower dependence on certain chemical inputs over time.

That said, biotechnology works best as part of an integrated agronomic approach. It complements conventional practices rather than replacing them outright.

Every year on 11 Feb, International Day of Women and Girls in Science reminds us that science is shaped by the people behind the work.

In agriculture, women scientists play a vital role in turning research into real-world solutions. Through roles like Andriessa’s, science is used in service of the people who matter most: farmers.

At GAR, we continue to support women in science whose work helps agriculture grow with care and purpose. Read our other stories of women scientists in action.

The post Science that works: Understanding biotechnology solutions in palm plantations appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

You can roll out all the smart tools you want, but they won’t change a thing unless the people on the ground believe in them. That’s the key behind GAR’s digital breakthroughs.

From real-time field tracking to AI that catches fire before it turns into a blaze, read on to see how big ideas became practical tools, thanks to the people who challenged, questioned, and co-created them.

Turning daily fieldwork into insight – and bringing everyone along

For Sumario Lim, our Upstream Digitalisation Team Lead, the mission was clear: build a system that would truly help people on the ground.

Back then, field supervisors relied heavily on manual reports, handwritten notes, and delayed updates. Low connectivity in some areas and varied levels of digital confidence made things harder. Information came late, issues surfaced too slowly. Decisions often depended on fragmented updates.

“That gap was where eFACT 2.0 began,” Sumario said. “We wanted to move from reporting what already happened to understanding what’s happening now. But for any system to work, it must be helpful to the people who rely on it every day.”

The idea became the foundation for eFACT 2.0, short for Electronic Field Activity Capture and Traceability. The system pulls harvesting progress, fertiliser use, evacuation status, and upkeep activities into one live dashboard. Supervisors now see what is happening as it unfolds and make decisions on the spot instead of waiting for end-of-day summaries. Accuracy improved. Downtime dropped. Teams finally gained a clear picture of daily operations.

Yet, the real breakthrough happened in the training rooms and in the field. Many employees worried the system would replace their roles or overwhelm them. Instead of pushing forward with force, the team listened.

“I spent a lot of time just listening. People warm up when they feel included,” he said. “We also tested things live in the field, and made room for questions, frustrations, and suggestions. That’s what helped the adoption grow naturally.”

By the time eFACT 2.0 rolled out across estates, teams saw it as a digital solution built from their input, so the adoption was warmly welcomed.

Seeing danger before it starts, built through collaboration

The spark behind GAR’s AI-powered Early Detection CCTV came from a question in a corridor.

After a digital transformation session in 2023, a colleague from the Operations Sustainability Division asked an intriguing question to Agus Mugiono, Head of Business Improvement Department of the Business Review, Analysis, Intelligence, and Improvement (BRAIN) Division:

“Can artificial intelligence detect forest fires through CCTV cameras?”

That question became the start of a collaboration between GAR’s BRAIN and Sustainability Divisions.

Agus brought years of experience in computer vision from his time as a software engineer in New York from 1998 to 2003. He had helped design systems and create software that detected broken cars at rail crossings and measured train wheels in real time using laser precision.

Yet, he never lost sight of the heart of the project.

“This project gave me a chance to apply AI for something more meaningful – what it can do to keep people and plantations safe and support GAR’s commitment to sustainability,” Agus said.

The system analyses live CCTV footage automatically across plantations to identify smoke and fire. The deep learning object detection model can detect faint traces of smoke under challenging conditions, such as at night, in thin haze, or from great distances up to 17 km. One AI-powered CCTV tower (generally 30-meters in height) covers an area equal to five to eight traditional watchtowers, providing broader coverage with real-time detection and 24/7 alerts during hot, dry seasons.

“Many were unsure whether AI could really work under plantation conditions. But we tested openly, listened to the field teams, and improved it together,” Gerarldo said. “When they saw it make their work easier and safer, they began to champion the innovation.”

Today, this system strengthens fire-prevention efforts in 19 GAR estates across Sumatra and Kalimantan. It gives teams the tools to act quickly and confidently, helping protect communities and surrounding ecosystems.

Tech with people at the heart

Across both stories, one lesson is clear: It’s never just about the tech.

At GAR, digital transformation grows alongside human trust. eFACT works because supervisors match how it functions. AI-powered CCTV works because field teams saw how it protects their communities and ecosystem.

The future of smart plantations lies in one thing: people who believe the tools are worth using. That’s when innovation becomes something more than a tool – it becomes part of how we grow.

From control rooms to field operations, GAR is transforming agriculture through digital intelligence. Explore how our other innovations are helping us to grow smarter, faster, and with greater impact.

The post Digital pulse: Inside GAR’s digital breakthroughs for the future of plantations appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

In 2026, the shift is driven by a clear demand – customers want reliable supply, smarter innovation, and stronger sustainability credentials.

From AI-powered plantations and new food textures to renewable fuels and regenerative farming, change is redefining how grow, eat, and power our lives.

At Sinar Mas Agribusiness and Food, we’re moving with these trends and helping customers stay ahead of them with solutions that bring performance, quality, and sustainability together.

AI in the fields: From analysis to action

Customers increasingly expect partners who can deliver efficiency and consistency, backed by technology. That’s why AI is reshaping how crops are managed. What once took hours of manual checks can now be tracked and improved in real time.

At Sinar Mas Agribusiness and Food, AI supports faster, smarter decisions in the field. Through Smart Step Harvesting, we track harvester movement across plantations on digital maps. Missed areas are flagged instantly, allowing teams to step in before fruit is lost. Supervision has shifted from reactive to proactive, and that means more reliable output for our customers.

We’re also raising quality standards with AI-powered fruit grading. Harvesters use mobile devices to assess ripeness, ensuring only mature, high-quality fruit enters the mill.

“These tools don’t just make work faster; they make it smarter,” says Rudy P. Napitupulu, Head of Operations Transformation Division. “They help our teams focus on what matters most: getting better results together.”

Mouthfeel makes the difference

In food manufacturing, quality now means more than flavour. Customers want products that balance indulgence, health, and clean-label appeal without losing that “feel-good” factor.

Texture has become the bridge between enjoyment and trust. It’s what makes a chocolate melt smoothly or a topping taste creamy without dairy.

Our palm-based specialty fats help food producers achieve this balance. In chocolate, they create a sharp snap and smooth melt. In creamers and toppings, they build body and silkiness. In ice cream, they bring long-lasting creaminess that stays consistent that stays consistent even after reformulation.

“We design each fat to balance functionality with sensory delight,” says Mochammad Hirza Nadia, Fat-Based Product Senior Technologist at Sinar Mas Agribusiness and Food. “Whether it’s a cocoa butter substitute that melts perfectly, or a milk fat replacer that adds creamy depth, the goal is to help our customers deliver foods that people love.”

For food brands, consumer satisfaction drives loyalty. For us, that means engineering ingredients that make every product stand out.

Plant-based ingredients move beyond the plate

Customers today are broadening their portfolios beyond food. Personal care and cosmetic brands are moving towards plant-based ingredients that perform well, feel good, and come from traceable, renewable sources.

Palm-derived oleochemicals support this shift. We supplies fatty acids, glycerine, and soap noodles made from renewable feedstocks, giving formulators the consistency, purity, and performance, they look for when creating beauty, hygiene, and household products. These ingredients help improve texture, stability, and mildness, while meeting rising expectations for sustainability and responsible sourcing.

“Formulators no longer choose between natural and effective,” says Christopher Lee, Head of Sales and Marketing for Oleochemicals at GAR. “They want both. That’s where our oleochemicals stand out – reliable in quality, adaptable for different applications, and backed by responsible production.”

Biofuels keep gaining ground

In 2026, energy customers are under growing pressure to meet climate targets and cut carbon intensity. Many are turning to renewable fuels that can scale fast – and palm-based biofuels are part of that answer.

The International Energy Agency (IEA) expects global demand to rise nearly 30% by 2028. In Indonesia, the B40 mandate, requiring diesel to contain 40% biodiesel, shows how a focus on renewable feedstocks can strengthen both economy and energy security.

“Biofuel is about more than green energy,” says Hariyadi Imam Santoso, General Manager for Biodiesel Commercial at Sinar Mas Agribusiness and Food. “For Indonesia, it’s about energy security and building something sustainable with what we have.”

Our two biodiesel plants in Java and South Kalimantan produce over one million tonnes of fuel each year. By refining Crude Palm Oil into Fatty Acid Methyl Esters (FAME), we create renewable fuel that cuts lifecycle emissions by up to 60% compared to fossil diesel.

Climate-friendly farming becomes standard

Across industries, customers are demanding supply chains that are measurable, low-carbon, and transparent. Climate-smart agriculture has become the new baseline.

At Sinar Mas Agribusiness and Food, we see this as both duty and differentiator. Our Net Zero Roadmap commits to cutting FLAG emissions by 30% and achieving net zero by 2050.

We’re restoring peatlands, protecting 79,000 hectares of conservation areas, and expanding renewable energy use. 92% of our upstream energy already comes from renewables, mainly biomass. By using by-products like palm kernel shells, expeller, and fibre to power boilers, and capturing methane from Palm Oil Mill Effluent (POME), we turn waste into clean energy.

Beyond our operations, we work with suppliers to measure emissions, verify NDPE compliance, and co-develop reduction plans. Through Sawit Terampil, we train smallholders to grow more with fewer inputs, showing that sustainable farming can boost both productivity and livelihoods.

“We operate in one of the most climate-vulnerable sectors, but that also gives us the chance to lead,” says Anita Neville, Chief Sustainability & Communications Officer. “Sustainability is how we build resilience and secure the future of farming.”

Regenerative agriculture is taking root

Regenerative agriculture is growing fast as customers and investors look for tangible ecosystem impact. The idea is simple: farm in ways that restore the land, protect biodiversity, and strengthen communities.

In palm oil, regeneration builds on what already woks. For years, plantations have applied Good Agriculture Practices, from careful soil and water management to natural pest control. These efforts already deliver outcomes that regenerative farming aims for: healthy soils, resilient yields, and thriving ecosystems.

The focus now is on outcomes. Regenerative agriculture measures success through living soil, cleaner water, and stronger livelihoods. Collaboration is key – aligning growers, buyers, and communities together to align goals and scale impact.

The palm sector is well placed to lead, with decades of partnerships among producers, NGOs, and governments.

At Sinar Mas Agribusiness and Food, we’re working with partners to develop solutions for palm landscapes – from intercropping and biomass recycling to peat and water management. For customers, that means sourcing from a supply chain that gives back more than it takes.

Explore how Sinar Mas Agribusiness and Food is turning global trends into tangible progress. See how our sustainable approach connects technology, nature, and people for a better tomorrow.

The post Six trends transforming agriculture, food, and energy in 2026 appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

From new offices in Miami and Milan to breakthroughs in science, sustainability, and community empowerment – every achievement reflects how we grow with purpose.

Watch our 60-second journey through a remarkable year of progress, innovation, and impact.

Discover how we continues to grow with purpose through innovation, partnerships, and impact for people and planet. See our stories.

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Step into any bakery, snack factory, or kitchen, and you’ll find that fats play a bigger role than most people realise. Food technologists have unlocked the secret of fractionation – splitting palm oil into two powerful building blocks: palm stearin and palm olein.

Each one has a unique job – helping foods hold their shape, stay fresh, or crisp up just right. Understanding how to use these building blocks is the art of great food. Explore the differences, uses, and how our team of experts help food producers get it right, every time.

What is palm oil fractionation and why does it matter?

Palm oil is naturally rich, golden, and versatile. But it doesn’t stay the same in every application. To create tailored ingredients for modern food, palm oil undergoes a process called fractionation. This process gently cools and separates palm oil into two main parts:

“Fractionation lets us unlock the full potential of palm oil,” explains Isti Christianti, R&D Category Sub Division Head at GAR. “Instead of one ingredient, we get two with unique properties – one gives structure, the other gives flow. That versatility drives innovation in almost every aisle of the supermarket.”

Fractionation is a technical step to design the right fat for the right job, reducing the need for partial hydrogenation (which can create trans fats) and making palm oil even more valuable for food makers seeking healthier and reliable performance.

Palm stearin uses: The solid choice for structure and texture

When food needs to stand tall, palm stearin is the backbone. It’s solid at room temperature, with a high melting point, making it essential for:

“Stearin is our go-to when a recipe needs shape and stability,” says Isti. “It helps keep margarine and shortening from melting on a warm shelf, and gives baked goods the structure to rise and hold together. The result is food that looks and feels just right.”

Palm olein in food: Why this liquid fat is a frying favourite

Pour a bottle of cooking oil, and chances are you’re holding palm olein. This golden, clear oil flows freely even in ambient temperature, thanks to its low melting point and balanced fatty acid profile.

Palm olein is prized for juiciness and freshness, commonly used in:

“Palm olein is highly stable for high-heat cooking, so it breaks down less and avoids producing off-flavours the way some other oils do,” says Isti. “It keeps fried foods crisp for longer and preserves their original taste, thanks to palm olein’s mild and neutral profile. That’s why it’s loved in both food service and home kitchens.”

Palm stearin vs palm olein: How to choose the right fat for food products

Choosing between stearin and olein comes down to what your product needs to do. Here’s how our R&D team helps food brands make the right call:

• Texture: If you want solid, firm texture (think pastry, icing, filled chocolate), stearin is your best bet. For pourable, smooth or crispiness (frying oils, snacks, and dressings), olein leads the way.
• Stability: Stearin stabilises products at higher temperatures. Olein keeps oils clear and usable even in ambient condition.
• Processing needs: Some recipes blend both, taking advantage of stearin’s firmness and olein’s flexibility.

“We start with what the food needs to deliver – taste, texture, shelf life,” says Isti. “Then we select the right palm fraction, or even blend them, to get the ideal balance. This helps our customers save time in development.”

For processing needs, a blend of olein and stearin fractions offers excellent frying performance. This type of product is known as frying fat. The stearin content provides a solid and firm texture at room temperature, while its higher saturation makes it more resistant to oxidation. The result is crispier food and greater stability at high temperatures. With the right ratio of both fractions, it becomes an ideal solution for deep-frying.

The table below sums up what sets palm stearin and palm olein apart, so you can make the best choice for your product.

Understanding palm stearin and olein unlocks new possibilities to create foods that are more stable, appealing, and efficient to produce. With our products and technical expertise, you can always find the right ingredient for the job.

Explore our palm-based food product range.

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Growers are planting smarter, scientists are innovating with nature-based solutions, and logistics teams are keeping food flowing from refinery gates to store shelves. How? With quality seedlings, practical training, and steadfast support from our people at every step.

This World Food Day 2025, we follow these connections in action, from seed researchers and smallholder coaches to biotechnologists and logistic leaders. Each plays a role in ensuring food is grown, moved, and enjoyed in ways that care for both people and the planet.

Seeds for resilience: Better varieties, better support

Every strong harvest starts with a strong seed. At SMART Research Institute (SMARTRI), scientists have been developing new oil palm varieties designed to stay resilient under increasingly unpredictable weather conditions. Among the seeds in development is a drought-tolerant variant that has shown promising results in field trials – delivering higher yields and greater stability during dry periods.

This innovation builds on more than a decade of research into how oil palms respond to water stress, helping farmers prepare for the challenges of climate change and secure their harvests for the long term.

But seed genetics alone aren’t enough. Our Dami Mas seed business pairs these innovations with on-the-ground support. Farmers receive advice on choosing the right varieties for their location, managing young palms through their most vulnerable years, and planning for long-term productivity.

“Good seeds set the potential. The right guidance unlocks it,” says Saistyo Agi Hendiwiyarto, Sales & Marketing Executive at Dami Mas. “That’s how we help growers build businesses that last through good years and bad years.”

Growing sustainably, step by step

In Langkat, North Sumatra, Asrijon Tanjung, a Senior Smallholder Innovation Officer at GAR, ambles into a farmer’s plot. He’s not here to inspect or lecture. He’s here to listen, share knowledge, and help farmers navigate the journey toward RSPO certification via the Sawit Terampil programme.

Certification is more than a stamp of approval. It signals that a farmer is working in ways that protect soil, water, and biodiversity, while improving yields. For smallholders, that transformation can be daunting. That’s where Asrijon’s role becomes vital.

“Every farmer learns at a different pace,” he says. “I make sure the guidance I give fits their reality, so that they can put it into practice right away and see the benefits. Each small win lifts their confidence.”

From mapping land boundaries to teaching safe fertiliser application, Asrijon focuses on building trust first. He believes that once trust is there, change follows. Farmers in his programme have reported not just higher yields, but also better financial planning and stronger community networks.

Food security, he believes, begins with empowered farmers. “Give farmers the right tools and know-how, and they’ll find a way to keep food on the table for their families and neighbours, no matter what comes.”

Nature at work: Growing better with biological solutions

In Sentul, Bogor, inside the SMART Biotechnology Centre, scientists are harnessing nature to safeguard the future of farming. Their innovations: trichomas®, mycormas®, and RHINOMAS®, use natural processes to protect, nurture, and maintain plants with little ecological impact.

trichomas® with an active ingredient of Trichoderma, a soil fungus that protects crops from other harmful fungi by inhibiting their attack and by activating plant defences.

“Trichoderma not only blocks harmful pathogens, but also improve the uptake of nutrients,” explains Condro Utomo, Biotechnology Department Head at SMART Biotechnology Centre. “It also stimulates root growth, improves nutrient absorption, and helps the plant build systemic resistance.”

mycormas® mirrors the benefits of a healthy soil ecosystem. It enriches roots with mycorrhizal fungi that improve nutrient and water uptake while enhancing drought resilience.

For pest control, RHINOMAS® uses pheromone technology to manage rhinoceros beetles, a major pest in replanting oil palm estates, without relying on chemical pesticides. Together, these biological tools offer farmers safer and smarter ways to grow.

“By using natural solutions, we’re helping farmers produce food that’s safer for farmers, healthier for people, and more environmentally friendly,” says Condro.

From refinery to shelf: Keeping food flowing, safely and timely

The story of food security doesn’t end in the fields. In our refineries, the next chapter begins – moving products from production lines to markets, kitchens, and businesses worldwide.

In our Surabaya refinery, Indahwati, Head of Logistic Operation, makes this possible. Every day, her team coordinates truckloads of cooking oil and other products, ensuring they leave the refinery on schedule and arrive where they’re needed.

“Logistics is about precision,” Indahwati says. “We have to match production output with transport availability, navigate schedules, and keep up with changing customer demands.”

Customer satisfaction is also front and centre. Her team prioritises service that is fast, timely, reliable, and safe, while maximising operational efficiency. That means strong coordination with internal and external partners, as well as with regulators to meet every requirement related to food safety, halal certification, and quality standards.

Her scope spans route planning, vehicle bookings, and working with transport partners to keep goods moving without interruption. “Every truck or container we dispatch carries the work of so many people upstream. My job is to make sure that effort isn’t wasted, and that the food people rely on gets to them when they expect it.”

The post Seeds, skills, and solid ground: What securing the future of food looks like appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Sometimes, it’s a scientist kneeling in the soil, checking plant health, a biotechnologist working with palm tissue culture to create better planting materials, or a food technologist working in a test kitchen, crafting trans-fat-free cream fillings or a vegan margarine.

At Sinar Mas Agribusiness and Food, innovation is the way we tackle real-world challenges, every day. It’s in the fields, the labs, and the mills, shaping how we make oil palm more productive, more resilient, and more useful in people’s lives.

Across our three science hubs – SMART Research Institute (SMARTRI), SMART Biotechnology Centre, and Marunda R&D Centre – hundreds of researchers, scientists, and technologists form the backbone of this innovation journey. Together, they’re turning science into real-world solutions that improve yields, protect ecosystems, and deliver safer, healthier products to customers worldwide.

Science with a purpose: Why innovation matters in palm oil

Oil palm is the most productive oil-bearing crop, capable of producing more vegetable oil per hectare than any other vegetable oil crop. But with that productivity comes responsibility.

Oil palm is the most productive oil-bearing crop, capable of producing more vegetable oil per hectare than any other vegetable oil crop. But with that productivity comes responsibility.

Oil palm today faces mounting pressures – from climate change that threatens crop stability and water resources, to tightening global regulations around traceability, emissions, and deforestation. At the same time, consumers are demanding healthier, more sustainable, and ethically sourced products, pushing industries to adapt and innovate.

Our approach to these challenges is clear: science must lead the way.

By investing in R&D, we focus on four interconnected goals:

SMART Research Institute: Field-driven, farmer-focused

When you walk through an oil palm plantation, you might just see trees – but for Jean Pierre Caliman, our Head of SMART Research Institute (SMARTRI) Division, it’s a living, breathing research space. “Plantations are both farms and laboratories,” he explains. “Every field gives us the opportunity to learn, improve, and innovate.”

Located in Libo, Riau, SMARTRI has been at the forefront of our agronomic research since 1996. With over 100 researchers, SMARTRI has delivered some of our most important agronomic breakthroughs, helping boost productivity, improve sustainability, and strengthen smallholder support.

Among its key milestones:

For Jean Pierre, the mission is clear: “Our research is not about generating knowledge for its own sake. We translate science into practical solutions – solutions that help farmers improve productivity, safeguard ecosystems, and advance the long-term resilience of the oil palm sector.”

SMART Biotechnology Centre: Breeding tomorrow’s crops

While SMARTRI focuses on improving farming techniques in the field, SMART Biotechnology Centre in Sentul, Bogor, focuses on the genetic heart of the crop itself. Here, scientists are working at the cellular and molecular level to breed oil palms that are stronger, more productive, and better adapted to challenges of modern agriculture.

“Our work starts before the seed even goes into the ground,” says Condro Utomo, Head of GAR’s Biotechnology Department. “We explore what’s inside the plant – its genes, its traits – so we can deliver planting materials that perform better, right from the start.”

The centre has been steadily building its reputation as a regional biotech pioneer:

“What sets biotech apart is that we work with the building blocks of the plant itself. We’re not just improving what’s already there, we’re also unlocking entirely new possibilities for the future of oil palm,” says Condro.

He adds, “For me, the most rewarding part is seeing how advanced molecular tools, such as genetic markers, genome mapping, and tissue culture, can transform breeding from trial-and-error into a precise, targeted science. It means we can deliver stronger, more adaptable planting materials to the field, faster and with more confidence.”

Marunda R&D Centre: Innovation from lab to shelf

In the bustling labs of GAR’s Marunda R&D Centre in Jakarta, Isti Christianti and her team are solving challenges most consumers never think about:

How do you create a trans-fat-free cream filling that still delivers the same rich, indulgent mouthfeel?

How do you balance shelf life and stability without adding unnecessary additives?

And how do you develop plant-based fat alternatives that meet both performance and clean-label demands?

“There’s a lot goes into even the simplest product,” says Isti, R&D Category Sub Division Head. “We’re balancing health, taste, texture, stability, and sustainability – all the same time. And that’s what makes the work exciting.”

At Marunda, innovation bridges upstream expertise with downstream solutions. It’s where our responsibly sourced palm oil is transformed into products that meet the evolving demands of customers worldwide. Whether it’s specialty fats for bakeries, dairy alternatives, or clean-label formulations, the centre’s role is to ensure that what we produce is high performance, traceable, and can meet the needs of today’s markets.

Marunda R&D Centre has grown into a leading hub for food innovation, delivering breakthroughs that shape products from lab to shelf:

“At Marunda, innovation is about making science practical. It’s not enough for something to work in the lab – it has to work for real people, in real products,” says Isti.

For Isti, that’s the true reward: “Every improvement we make brings better, healthier choices to the table. That’s what keep us going.”

These are just some of the ways we drive innovation to create smarter, more responsible palm-based solutions, all supporting our journey of growing with purpose. Learn more here.

The post Where innovation grows: Behind the science of GAR’s sustainable palm oil appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

At Sinar Mas Agribusiness and Food, we’re bringing Industry 4.0 to palm oil processing by using Big Data, automation, and real-time monitoring. The result? A smarter, more connected supply chain that’s faster, more transparent, and delivers better quality at every stage.

Automated weighbridges: Smarter and faster logistics

Automated weighbridges instantly scan and weigh trucks, cutting down wait times and eliminating errors.

Before, weighing trucks meant a bunch of manual steps, from checking plates to weighing and tracking movements, which created delays. Now, automated weighbridges do it all – scanning plates, weighing loads, and tracking trucks in real-time.

This means less time spent on manual tasks and more focus on what really matters. With clearer truck flow, loading and unloading run smoother, reducing bottlenecks and maximising throughput.

It’s not just about speed; it’s also about control. Automated truck sampling ensures consistent material quality checks, and built-in tracking helps minimise fraud risks.

Smart Inventory Management: Stay ahead with real-time data

We keep track of inventory in real-time with Smart Inventory Management, using Automatic Tank Gauging (ATG) and Automated Storage and Retrieval System (ASRS) for precise stock control.

Where’s that shipment of crude palm oil? How much refined oil do we have? Instead of replying on manual checks, our ATG system and ASRS give us full visibility across warehouses and tank farms.

With instant tracking and full traceability, we can optimise stock movements, reduce waste, and run operations more efficiently than ever. No more guesswork – just better control and smarter decisions.

Smarter food safety with AI

Our AI-powered Laboratory Information Management System (LIMS) automates quality control for faster, more accurate food safety testing. We don’t take food safety lightly, which is why we’ve upgraded how we track, test, and verify quality.

With LIMS, we’ve replaced manual record-keeping with a fully digital, centralised system. The result? Faster decisions, fewer mistakes, better traceability, and greater confidence in the products we deliver.

Connecting every facility: Plant Information Management System (PIMS)

The Plant Information Management System (PIMS) links all our processing facilities, giving us real-time insights to improve efficiency, reduce downtime, and ensure consistent quality.

One challenge in large-scale production is dealing with fragmented data. Our PIMS solves this by connecting every processing facility, creating a unified digital ecosystem. This means real-time insights, reduced downtime, and consistent quality across the board.

With PIMS, every decision is backed by data, making our operations more reliable and scalable.

Why this matters

These innovations go beyond just speed and efficiency – they represent a bigger shift in how we work:
✓ Less waste – Smarter harvesting, fertilising, and processing
✓ Better working conditions – Reducing manual labour and repetitive tasks
✓ More transparency – Real-time data leads to faster, smarter decisions
✓ Greater sustainability – Efficiency means less waste, lower emissions, and reduced energy use

“This is just the beginning. By replicating successful projects across locations, we aim to create a fully connected system for real-time decision-making,” said Budiono Muljono, CEO Downstream Indonesia.

Palm oil processing is evolving, and Sinar Mas Agribusiness and Food is leading the way with smart systems and automation. See how our innovations are improving productivity, quality, and transparency across the supply chain.

The post Smart, fast, automated: The future of palm oil processing appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

At Sinar Mas Agribusiness and Food, we’re turning plantations into precision-driven ecosystems with our ‘Smart’ Suite, a collection of digital tools that take the guesswork out of plantation management. By integrating real-time data, automation, and AI-driven decision-making, we’re making palm oil production smarter, faster, and more efficient.

Covering every route with Smart Step Harvesting

In the past, ensuring harvesters covered all areas relied on manual oversight. Smart Step Harvesting changes that by tracking harvester movements and displaying the routes on a digital map in near real-time. If any areas are missed, the system flags them, so teams can quickly step in and prevent fruit loss.

This tool turned supervision from reactive to proactive – supervisors no longer have to wait for reports. They can instantly spot inefficiencies, make real-time adjustments, and optimise daily harvesting performance. And next, AI algorithm will track how long harvesters stop at each location to ensure fruit is being actively collected in the right areas.

Smart Surveillance for plantation security

Securing vast plantations is a tough job, so Sinar Mas Agribusiness and Food has taken it to the skies with Smart Surveillance.

Drones fly over the plantations daily, spotting open gates, security risks, and even environmental hazards before they become problems. This proactive monitoring system helps us act fast and keeps everything safe.

Smart Manuring: GPS-tracked precision in fertilisation

Fertiliser application used to be a guessing game, but Smart Manuring changes all that with GPS tracking. Now, Smart Tepat gives supervisors and field assistants a digital system to track fertiliser application routes, ensuring all areas are covered accurately without wasting or missing spots. The system replaces manual checks with digital tracking, giving us more precision and better results.

The GPS tracking is fully operational, and we’re also working on sensor-based monitoring to make the process even more accurate.

AI-powered fruit grading: Raising the standard for quality

Quality starts in the field, and with Smart Grading TPH, we’re using AI to assess fruit ripeness with precision.

Harvesters use mobile devices to grade palm fruit, ensuring that only the best, fully mature fruit enters production. By removing guesswork, this AI-driven technology improves extraction rates and oil quality.

With AI-based grading, we’re setting a new standard for quality control right from the start.

Smarter, integrated plantations, better results

The ‘Smart’ Suite is already changing the game in plantation management, but we’re not stopping there. We’re integrating these tools into a central digital dashboard for real-time coordination and exploring AI-powered predictive analytics to make everything even more efficient.

“Change isn’t easy, but with hands-on training and coaching, we’re making it seamless,” said Rudy P. Napitupulu, Head of Operation & Transformation Division.

“Supervisors tell us these tools help simplify their work, while employees appreciate the time saved and the improved accuracy. It’s not just about upgrading technology; it’s about empowering our teams and finding better ways to work so we can perform at our best.”

From plantation to processing, storage to shipping, we are is reinventing how palm oil is grown, harvested, and refined. Discover how our innovations are making our operations smarter, faster, and stronger.

The post From fields to future: How GAR is powering smarter plantations appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).