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Next-Gen, Non-Hydrogenated Shea Margarine Taps Bakery Sector

28 November 20192 min reading

Bunge Loders Croklaan introduces 100% Shea-based margarine improving puff, colour, crispiness, and workability in bakery goods.

Bunge Loders Croklaan (BLC) advances the industrial and artisanal baking sector with its novel, 100% sustainable shea-based margarine, ideal for baked items such as croissants and Danish pastries. The non-hydrogenated, clean-label margarine has no added colouring or preservatives. BLC will introduce the new product at this year’s Food Ingredients Europe show in Paris, 3-5 December, 2019, booth #6E60. This clean-label shea margarine has exceptional sensory performance, enhancing puff, crispiness and colour in croissants and Danish pastry. “Bakeries and baking companies are seeking plant-based margarine alternatives with superior functionality and good flavour, while consumers are demanding non-hydrogenated, sustainable alternatives to palm oils and GMO oils, 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. The new shea margarine has a lower saturated fatty acid level compared to butter.”

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