Next-gen non-hydrogenated shea margarine adds sustainable puff to pastries

By Gill Hyslop

- Last updated on GMT

Bunge Loders Croklaan's shea-based butter as flakiness, colour and crunch to croissants. Pic: BLC
Bunge Loders Croklaan's shea-based butter as flakiness, colour and crunch to croissants. Pic: BLC

Related tags Bunge Loders Croklaan shea Sustainability Palm oil Clean label Food ingredients europe better-for-you

Bunge Loders Croklaan (BLC) will be debuting a 100% sustainable non-hydrogenated shea margarine, specifically designed to create light and crispy baked goods, at this year’s Food Ingredients Europe.

According to the Dutch plant-based speciality oils and fats producer, the clean label margarine delivers high functionality, good workability and a better total nutritional value.

Ticking all the boxes

Firstly, it neatly steps around the industry challenges of containing controversial palm oils and GMO oil, as well as the unhealthy issue of trans fats.

“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,”​ said Renee Boerefijn, director of innovation, BLC.

The margarine’s shea fat composition also enables it to maintain stable solidity at room temperature, making it an ideal candidate for margarine production without the formation of unwanted trans fats.

Better-for-you and clean label

“Trans fat is a key problem in margarine that continues to evade most formulators,” ​added Boerefijn. “Our new shea margarine is completely trans-free, and an overall better-for-you product.”

Additionally, its saturated fatty acid level – which is lower compared to butter – improves the baked good’s sensory properties, imparting a better mouthfeel and a quick flavour release without affecting its crispiness.

Finally, the shea margarine contains no preservatives or artificial colouring, and is produced using a novel crystallization process, which results in plasticity and workability on production lines, lending an improved dough height and flakiness.

As a result, in certain formulations, it is possible to use less fat to get the same quality or organoleptic qualities, making the product’s nutritional profile comparable to – or better than – most options currently on the market.

BLC will introduce the new product at Food Ingredients Europe (FiE), being held in Paris, France, from December 3-5, 2019.

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