FDBusiness.com

Shea-based Shortening Reduces Saturated Fats

 Breaking News
  • Orkla Moves into New HQ Orkla, the Nordic region’s largest branded consumer goods company, has moved into new headquarters in Oslo, Norway. The move marks a new era in the company’s history, with Orkla’s businesses in Norway now assembled under one roof. More than 900 Orkla employees are based in the new office premises. “The building we are now moving into is [...]...
  • New Heads For Carlsberg Group’s European Businesses Lars Lehmann has been appointed as Executive Vice President (EVP) for Carlsberg Group’s Eastern European region and as a member of the global brewer’s Executive Committee (ExCom). He will replace Jacek Pastuszka, who will change from EVP Eastern Europe to Western Europe, while current Western Europe EVP Chris Warmoth reverts to Group Strategy as EVP. Effective [...]...
  • Rising Prices Drive Irish Grocery Sales Growth The latest figures from Kantar Worldpanel show the Irish grocery market grew by 3.5% in the 12 weeks to 24 February 2019, putting the sector on a solid footing as the UK finalises preparations to leave the EU. After a prolonged period of deflation, an upward trajectory in grocery prices is making a significant contribution [...]...
  • New EU Rules to Ensure Fairness in the Food Supply Chain The European Parliament has approved a new set of EU rules that will blacklist practices, such as late payments for delivered products, late unilateral cancellations or retroactive order changes, refusal by the buyer to sign a written contract with a supplier and the misuse of confidential information. Threats of retaliation against suppliers, for instance delisting [...]...
  • Mondelēz International Invests in Prebiotic Functional Snacks Mondelēz International has taken a minority investment in Uplift Food, a US-based early-stage start-up focusing on prebiotic functional foods. This is the first venture investment the company is making as part of SnackFutures, the company’s innovation and venture hub aimed at unlocking snacking growth opportunities around the world. A key pillar of the company’s consumer-centric growth [...]...

Shea-based Shortening Reduces Saturated Fats

Shea-based Shortening Reduces Saturated Fats
November 08
09:22 2017

IOI Loders Croklaan Europe is launching Presdough® 270 SB, the next-generation shea-based palm oil alternative, for excellence in bakery products. This non-hydrogenated shortening can lower saturated fats in dough products by up to 40% and total fat by up to 20%, while retaining desired flavor and texture and creating extra volume in puff pastry.

Presdough® 270 SB is highly suitable for laminated dough products and has the unique property of creating extra “puff” and a crispier crust, while the shea contributes to a golden brown color. All qualities especially desired in baked products such as croissants, Danish and puff pastries.

Presdough® 270 SB has been designated a finalist for the Fi Europe Innovation Awards 2017 (Reduction & Reformulation category). The company will highlight this innovative shortening at Fi Europe 2017, Hall 8, Booth #J27.

New product launches of bread, pastries, and sweet goods with “low fat” claims have been growing with an average of 15.5% annually since 2012, according to Innova Market Insights. Innova also reports 23.5% annual growth (CAGR 2012-2016) of new product launches featuring palm oil.

Yet a growing number of bakeries and baked goods manufacturers in Europe are seeking alternatives to palm oil. These alternative vegetable fat blends for puff pastry are based on shea stearin, coconut and cocoa butter, which are costly hard-stocks.

“When our R&D team developed Presdough® 270 SB, the goal was to exceed palm oil’s unique functional and sensory characteristics, and reduce saturated fats,” explains Renee Boerefijn, Director of Innovation at IOI Loders Croklaan. “Presdough gives an excellent eating experience, with respect to flavor, texture, crunch, appearance (including browning and volume), and mouthfeel. It outperforms existing alternatives in terms of functionality and nutrition and is very cost efficient.”

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements