Bunge Introduces Non-Hydrogenated Shea Margarine for Bakery Sector

Bunge Loders Croklaan (BLC) announces its new 100% sustainable shea-based margarine, ideal for baked items such as croissants and Danish pastries.

The margarine has no added coloring or preservatives and delivers high functionality and baking performance with superior handling and allows for better total nutritional value. BLC will introduce the new product at this year’s Food Ingredients Europe show in Paris, December 3-5.

Among the benefits it brings – enhancing puff, crispiness, and color in croissants and Danish pastry. It uses no preservatives and it is produced using a unique crystallization process which improves plasticity and workability on production lines.

“Bakeries and baking companies are seeking plant-based margarine alternatives with superior functionality and good flavor, while consumers are demanding non-hydrogenated, sustainable alternatives to palm oils and GMO oils, as well as healthier products. 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,” explains Renee Boerefijn, director of innovation for Bunge Loders Croklaan.

The new shea margarine has a lower saturated fatty acid level compared to butter. This leads to improved sensory properties, with better mouthfeel and quicker flavor release, while awarding a more durable crispiness. Because of the superior performance, in certain formulations it is possible to use less fat to get the same quality and organoleptic experience as with dairy butter, according to the producer.

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