According to the ingredients giant, its original Marvello blend is already lower in saturated fat than some of its competitor products. However, CSM said the fat content of the new Craigmillar Marvello RSF is 25g per 100g, delivering a 10 per cent reduction compared to the standard blend.
The reduction means bakers do not need to adjust their recipes in order to meet government guidelines for saturated fat reductions in baked goods, said the company.
Craigmillar Marvello RSF, which can be used in cakes, biscuits and cream filling, also allows UK manufacturers to respond to new NHS Public Health Responsibility Deal concerns over healthier options, the company added.
CSM did not reveal what had been used to replace the blend’s saturated fat content.
Despite the reduction in saturated fat, the company claims the performance and taste of the new blend is not affected.
“Characteristics that have made Marvello the market leader remain unchanged,” said David Astles, a CSM spokesperson.
The Craigmillar Marvello RSF still remains firm at room temperature and maintains its taste in both hot and cold applications, he said.
A spokesperson for CSM told BakeryandSnacks.com the company was likely to cut down the blend’s saturated fat content further if the market required more reductions.
The launch follows other industry moves to reduce the saturated fat in bakery goods. Canadian ingredients supplier Richardson Oilseed Limited recently announced plans to invest $15m to upgrade its canola oil processing facility plant in Alberta, Canada, on the back ofincreasing global demand for healthier, non-hydrogenated oils, margarines and shortenings.