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Two new margarines for bakery products can cut saturated fat content by 10%, according to Bakeryandsnacks.com.

The report quotes Richardson Oilseed Limited’s vice-president of Nutrition, John Haen, saying: “These new margarines meet trans fat regulations and offer commercial bakers a healthier ingredient.”

The products — Bake-It Sweet and Roll-it — are made with canola oil, which has the lowest saturated fat of all major vegetable oils, said the Canadian-based ingredients supplier.

“There are a number of other products that use canola oil, however, our products commonly contain a much higher percentage,” Sharon Jones, marketing director for Richardson Nutrition told BakeryandSnacks.com.

The company claims that despite the lowered saturated fat content, the taste and performance are affected.

“In fact, feedback from customers says that the taste is better and the functionality is as good or better to other alternative products,” said Sharon Jones, marketing director for Richardson Nutrition.

Bake-It Sweet is a non-hydrogenated, all-purpose baking margarine that is also gluten-free. It can be used in cookies, cakes, icing, crumble-style pie shells and toppings, said the company.

Roll-It is a non-hydrogenated, premium, roll-in margarine and can be used to make croissants and Danish pastries.

Available in Canada and the US, the margarines are being launched this week at IFT in New Orleans.

According to Richardson, there is increased global demand for healthier, non-hydrogenated oils, margarines and shortenings that allow food products to meet trans-fat regulations.

The hike in demand led the company to invest $15 million to upgrade its canola oil processing facility plant in Alberta, Canada. Richardson said the developments should be completed by March next year. –Source: Bakeryandsnacks.com

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