Saturated fat reduction: IOI Loders Croklaan launches shea-based alternative to palm oil

01 Nov 2017 --- As a growing segment of the bakery market is searching for alternatives to palm oil, pioneering oils partner IOI Loders Croklaan has created a new shea-based, non-lauric fat, which is highly suitable for laminated dough products. Responding to trends, IOI Loders Croklaan has come up with what it describes as the “next generation shortening” called Presdough 270 SB which delivers excellent flavor while achieving 40 percent saturated fat reduction.

Promising to give “extra puff” to puff pastry, Presdough 270 SB could be a game-changer as the industry demands lower fat options and alternatives to palm oil.

This non-hydrogenated shortening can lower saturated fats in dough products by up to 40 percent and total fat by up to 20 percent while retaining desired flavor and texture as well as creating extra volume in puff pastry, says IOI.

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.

Alternatives to palm oil
Palm oil has been coming under closer scrutiny over the last couple of years as questions are raised about sustainability and sourcing issues. It can be considered a controversial ingredient, especially by consumers in Europe.

Despite a strong movement in the industry to work towards a sustainable supply chain, particularly one that does not negatively impact on the environment or contribute to unacceptable work abuses like child labor, palm oil can still be considered an unwanted ingredient by some consumers.

On top of the ethical and corporate social responsibility issues, the bakery segment also wants lower fat options and so is looking for alternatives to palm oil as the demand for low-fat bakery products continues to rise.

Because IOI’s new product is shea-based and a non-lauric fat, it ticks the boxes in terms of cutting fat without compromising on taste – a major plus point for food innovators looking to create bakery products with a cleaner label.

Innova Market Insights
New product launches of bread, pastries, and sweet goods with “low fat” claims have been growing with an average of 15.5 percent annually since 2012, according to Innova Market Insights.

The market researcher also reports 23.5 percent 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.”

Fi Europe Innovation Awards
Presdough 270 SB has also been designated a finalist for the Fi Europe Innovation Awards 2017 (November 28-30, 2017, Messe Frankfurt, Germany) in the Reduction & Reformulation category and the company will be in attendance showcasing its innovative shortening.

Back in September, Bunge announced plans to strengthen its edible oil presence with a US$946 million deal to acquire a 70 percent controlling ownership interest in IOI Loders Croklaan Corporation.The global agribusiness and food company entered into a definitive agreement to acquire the majority ownership interest in IOI Loders Croklaan from IOI Corporation Berhad, comprising €297 million (US$356 million) and US$595 million in cash. You can read the full story here.

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