Macphie cut hydrogenated fats

By Catherine Boal

- Last updated on GMT

Related tags Fats Hydrogenation Trans fat

Scottish food manufacturer, Macphie, has cut all hydrogenated fats
from its range of ingredients supplied to the baking industry, in a
move that will tap into a market concerned about health and dietary
issues.

The firm, who produce Macphie brand cake, muffin and bread mixes, will remove hydrogenated fats from its cakes, confectionery, breads, sauces and glazes.

When fats are hydrogenated they become more solid and enjoy a greater shelf life, however the process of bubbling hydrogen through the fat can create trans fats which scientists believe are responsible for artery clogging and raising LDL 'bad' cholesterol which can cause heart disease.

Group commercial director, Ronnie Leggett said: "We know that customers and consumers are concerned about hydrogenated fats and we have been looking at this issue for some time.

"We have conducted extensive trials and can guarantee customers that there are no differences in the appearance, taste or performance of these products."

Macphie are one of a number of companies targeting the health-conscious market by reducing or eliminating hydrogenated fats from their products.

Last year cereal giant, Kelloggs, announced that it was reducing hydrogenated fats in a range of its products and UK bakery ingredients producer, BakeMark UK, followed suit with a promise to eliminate all harmful fats from over 400 of its manufactured products by the end of 2005.

Macphie own two sites in Scotland and employ over 300 people. Its net profit for 2005 was £3m (€4.4m) with a sales turnover of £37.3 (€54.3m).

Related topics Ingredients

Related news

Show more

Related products

show more

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Tomorrow’s bakery shortenings. Today.

Tomorrow’s bakery shortenings. Today.

Content provided by Cargill Oils | 10-Oct-2023 | White Paper

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are...