Plant-based spreads thick and fast: Next-generation, non-hydrogenated shea margarine hits bakery sector

13 Nov 2019 --- Bunge Loders Croklaan (BLC) is advancing in the industrial and artisanal baking sector with the launch of a 100 percent sustainable shea-based margarine, suitable for baked items such as croissants and Danish pastries. The plant-based and clean-label margarine has no added colorings or preservatives and “delivers high functionality and baking performance with superior handling and allows for better total nutritional value,” says BLC.

This clean-label shea margarine has exceptional sensory performance, enhancing puff, crispiness and color in croissants and Danish pastry, notes BLC. “It also has a good flavor and a nutritional profile comparable to or better than most other options currently on the market,” says the company. It uses no preservatives or artificial coloring and is produced using a unique crystallization process, which results in plasticity and workability on production lines, lending an improved dough height and flakiness. 

“Bakeries are seeking plant-based margarine alternatives with superior functionality and good flavor, 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 BLC. 

“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,” Boerefijn adds. 

Shea is already a prime component in chocolate confectionery and it offers excellent functionality also for bakery products, she tells FoodIngredientsFirst. 

“This launch is targeting puff pastry, so in terms of functionality somewhat less specialized products may be expected for cakes and cookies,” she comments. 

According to Boerefijn, there are quite a few challenges in making the fat blend and making the margarine itself due to the unique properties of shea, but BLC customers can use this practically as a “plug-and-play” solution with minimal adjustment.

“With our experience of shea butter, this shea margarine is very buttery in taste, compared to other plant-based fats,” Boerefijn highlights.

Low saturated fatty acid levels
The shea margarine has a lower saturated fatty acid level compared to butter. “This leads to improved sensory properties, with better mouthfeel and quicker flavor release, while awarding more durable crispiness,” Boerefijn continues. “Because of the superior performance, in certain formulations, it is possible to use less fat to get the same quality and organoleptic experience as with dairy butter,” she concludes.

BLC will introduce the new product at this year’s Food Ingredients Europe show in Paris next month. 

By Elizabeth Green

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