Bunge launches sustainable, non-hydrogenated shea-based margarine
November 28, 2019
US vegetable oils and fats producer Bunge Loders Croklaan (BLC) has launched its a new 100% sustainable, non-hydrogenated, shea-based margarine.
The margarine had no added colouring or preservatives, delivered high functionality and baking performance and also allowed for better total nutritional value, the company said on 13 November.
“This clean-label shea margarine has exceptional sensory performance, enhancing puff, crispiness and colour in croissants and Danish pastries,” BLC said.
“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,” explained Renee Boerefijn, director of innovation at BLC.
“Shea’s fat composition enables it to maintain stable solidarity at room temperature making it an ideal candidate for margarine production without the formation of unwanted trans fats.”
“It also has a lower saturated fatty acid level compared to butter. This leads to improved sensory properties, with better mouthfeel and quicker flavour release, while awarding a more durable crispiness,” Boerefijn added.
The new product would be introduced at the Food Ingredients Europe show in Paris on 3-5 December.
BLC operates as the global B2B edible oils business of agribusiness giant Bunge Ltd. The company sources shea nuts from Burkina Faso, Ivory Coast, Mali, Ghana and Benin. Its shea supply chain was certified against the International Sustainability Carbon Certification (ISCC) system in 2015. In 2017, it launched its shea sustainability programme, committing itself to achieving 100% traceability of shea nuts in each country to district level, which it has achieved in Burkina Faso, Ghana and Benin.