Bunge Loders Croklaan launches shea-based margarine

Bunge Loders Croklaan has introduced a 100% sustainable shea-based margarine that is said to be ideal for baked items such as croissants and Danish pastries.

The non-hydrogenated, clean-label margarine has no added colouring or preservatives and is designed to deliver high functionality and baking performance with superior handling and to allow for better total nutritional value.

The company will introduce the new product at this year’s Food Ingredients Europe show in Paris, 3-5 December, 2019.

The clean-label shea margarine is claimed to have exceptional sensory performance, enhancing puff, crispiness and colour in croissants and Danish pastry. The company says it also has excellent flavour and a nutritional profile comparable to or better than most options currently on the market. It uses no preservatives or artificial colouring and is produced using a crystallization process which is said to result in perfect plasticity and excellent workability on production lines, lending an improved dough height and flakiness.

“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 for Bunge Loders Croklaan. “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.”

“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 flavour release, while awarding a more durable crispiness. Because of the superior perfomance, in certain formulations it is possible to use less fat to get the same quality and organoleptic experience as with dairy butter.”