Next-gen, non-hydrogenated shea margarine taps bakery sector | Bunge Loders Croklaan
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Next-gen, non-hydrogenated shea margarine taps bakery sector
Product innovation
November 27, 2019

Bunge Loders Croklaan (BLC) advances the industrial and artisanal baking sector with its novel, sustainable shea-based margarine, ideal for baked items such as croissants and Danish pastries. The non-hydrogenated, clean-label margarine has no added coloring or preservatives and delivers high functionality and baking performance with superior handling and allows for better total nutritional value. BLC will introduce the new product at this year’s Food Ingredients Europe show in Paris, 3-5 December, 2019, booth #6E60.

Clean Label
This clean-label shea margarine has exceptional sensory performance, enhancing puff, crispiness and colour in croissants and Danish pastry. It also has excellent flavor and a nutritional profile comparable to or better than most options currently on the market. It uses no preservatives or artificial coloring and is produced using a unique crystallization process which results in perfect plasticity and excellent workability on production lines, lending an improved dough height and flakiness.

“Bakeries and baking companies are seeking plant-based margarine alternatives with superior functionality and good flavor, while consumers are demanding non-hydrogenated, sustainable alternatives, as well as healthier products,” explains Renee Boerefijn, Director of Innovation for Bunge Loders Croklaan. “Shea’s fat composition enables it to maintain stable solidity at room temperature making it an ideal candidate for margarine production without the formation of unwanted trans fats. Trans fat is a key problem in margarine that continues to evade most formulators. Our new shea margarine is completely trans-free, and in overall better-for-you product.”

Low Saturated Fatty Acid Level
“The new shea margarine has a lower saturated fatty acid level compared to butter. This leads to improved sensory properties, with better mouthfeel and quicker flavor release, while awarding a more durable crispiness. Because of the superior perfomance, in certain formulations it is possible to use less fat to get the same quality and organoleptic experience as with dairy butter,” Boerefijn adds.

Visit us at Fi Europe in Paris, December 3-5, booth #6E60, where we will feature our broad portfolio of innovations and offer tastings of pastries made with its full-flavor, high-performance shea margarine.