STORY: New bakery specific margarine substitute to launch next month

Bunge Loders Croklaan will introduce its 100% shea-based margarine to the market next month. It is specifically designed to improve puff, colour, crispiness and workability in bakery goods.

“Ideal for baked items such as croissants and Danish pastries, the non-hydrogenated, clean-label margarine has no added colouring or preservatives and delivers high functionality and baking performance with superior handling and allows for better total nutritional value”, according to the company.

This clean-label shea margarine uses no preservatives or artificial colouring and is produced using a unique crystallization process which Bunge Loders Croklaan says results 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,” explains 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.”

It has a lower saturated fatty acid level compared to butter. Bunge Loders Croklaan says this leads to improved sensory properties, with better mouth-feel 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”, adds Renee.