Bunge Loders Croklaan unveils new oil processing facility in China
China is considered a ‘dynamic and ‘growing’ food market
19 Jul 2019 --- Bunge Loders Croklaan (BLC), the edible oils business of Bunge Ltd, has officially opened a new state-of-the-art edible oils processing facility in Xiamen, China. The new facility expands BLC’s ability to deliver plant-based specialty oils and fats-based ingredients for the food and foodservice industry to meet growing demand in China, as well as expanding the company’s global footprint. The plant also includes a creative studio, designed to develop innovative ingredients and food solutions for the Chinese market.
“China is an extremely dynamic and growing food market, and this processing plant in Xiamen is illustrative of our commitment to not only invest in key local markets, but also to create new opportunities for our customers around the world,” says BLC Vice President Asia, Manuel Laborde.
The facility is located in the Fujian region of Southern China, which has a history as a leading confectionery and bakery region and is home to some of the largest and most well-known domestic brands. The new facility will allow BLC to deliver on its portfolio of confectionery, bakery, infant, dairy alternatives and culinary specialty oils and fats.
The oils operations in the facility encompass a vast range of production processes, from the refining of oils and modification of its fractions to packaging, notes the company. It also holds a pilot plant and quality control lab equipped with the latest technology in analytical capabilities to ensure strict quality controls and compliance with regulatory requirements.
“Bunge Loders Croklaan is a leader in the sustainable plant-based oils and fats industry,” adds General Manager, Bunge China Food & Ingredients, Katherine Huang. “This new facility’s advanced processing capabilities combined with our creative studio are a real testament to our commitment to serving both the Chinese and global markets in new and innovative ways,” she says.
Edited by Gaynor Selby
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