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

To contact our editorial team please email us at

Related Articles

Food Ingredients News

Weekly Roundup: Arla Foods UK unveils new farming standards model, Nestlé launches food waste initiative

19 Oct 2018 --- This week, sustainability has been high on the agenda. Arla Foods UK unveiled a new farming standards model to bring sustainable change to dairy farming in the country. Nestlé has helped to form a new platform to combat food waste in Latin America and the Caribbean. In the same week, the global leader announced plans to reduce salt and saturated fat in its iconic Maggi products in the UK and Ireland. Omya announced significant price increases for calcium carbonate products globally and Hershey completed the acquisition of Pirate Brands.

Food Ingredients News

Almonds retain #1 spot in NPD across Europe for third consecutive year

18 Oct 2018 --- Almonds have retained the number one spot for nut introductions in Europe, according to the latest Innova Market Insights data. With a 47 percent share of global almond product introductions, the region leads globally for the eleventh year running. Europe as a whole saw over 5,000 new introductions with almonds – a 14 percent increase on the previous year. Germany, France and the UK follow the US as the top leading countries in Europe with 2,414 new almond products introductions collectively in 2017. This is the third consecutive year that almonds have taken the top spot in Europe.

Food Ingredients News

Panera Bread challenges on transparency with whole grain commitment and digital platform

18 Oct 2018 --- Panera Bread has become the first national restaurant company to disclose the whole grain content of breads on its menu. On all breads over 50 percent whole grain, Panera now labels servings of whole grain per slice, roll or bagel, as well as the whole grain percentage, so guests know exactly what they are eating. The new labeling commitment also coincides with the launch of “Food Interrupted,” Panera’s first-ever digital platform aimed at providing increased transparency.

Food Ingredients News

Niacet targets Asian growth with new office in Singapore

18 Oct 2018 --- Niacet Corporation, a leader in salts of acetic and propionic acid, serving the food, pharmaceutical, animal nutrition and technical market sectors, has opened a new office in Singapore, in line with significant growth happening in Asia. The company also said that Clarissa Neo had been hired to run the new operation.

Business News

Indian expansion: Nexira and Synthite reinforce partnership in world’s largest acacia gum market

17 Oct 2018 --- French-headquartered acacia gum world leader, Nexira and India-based spice oleoresins leader, Synthite have entered a partnership to produce acacia gum at Synthite’s manufacturing plant near Coimbatore in Tamil Nadu, southern India. This partnership augurs well for India – the world’s largest consumer of acacia gum – by offering various product references to food & beverage manufacturers, who use this gum widely for its technological and nutritional benefits.

More Articles