According to Bunge Loders Croklaan, the Non-GMO Project Verified crème is simply made by churning four ingredients in a chiller – including high-stability sunflower and palm fruit oils, salt and natural flavor – to create a smooth and creamy texture with a buttery flavor.
The company told BakeryandSnacks the butter alternative is suitable for baked goods like pizza and garlic bread.
Key growth driver
“Clean-label [snacks], ready meals and appetizers is an $11bn segment showing 4% annual growth for the past three years – and butter flavor is a key growth driver, representing almost $700m of the segment,” added Mark Stavro, senior director of marketing.
“ColdChurn Culinary Crème enables food producers to avoid the hydrogenated oils and artificial ingredients included in most butter alternatives.”
Tim Surin, vice president of food processor sales for North America, added, “Early adopter feedback for ColdChurn is very positive, not only because of its flavor but because customers can add the ingredient at high heat. They see this as a key benefit versus butter and margarine.”
The ColdChurn Culinary Crème expands the Whole Harvest portfolio of non-GMO, organic, and expeller pressed oils.
Bunge Loders Croklaan is part of the global B2B edible oils business of Bunge Limited, which operates in over 40 countries with approximately 32,000 employees.