COMPANY FOCUS
Ingredient innovation that makes you sit up and take notice Bunge Loders Croklaan is a global pioneer in specialty and nutritional fats. The company is active in tracking changing consumer and product trends and aims to provide new solutions to adapt to these innovations.
T
he COVID-19 pandemic increased
isolates special fractions of triglycerides that
demand for food ingredients that are
result in the production of these fats.
perceived as immunity-boosting;
The new Couva range of fat provides a
coupled to natural, plant-based and clean-
clean label of non-hydrogenated, low trans-
label products.
fat and reduced saturated fat. It also offers
Traditionally, non-tempering cocoa butter
functionality in making compound chocolate
alternatives (CBA) were used for making
with fast crystallisation and indulgent
chocolate compounds by hydrogenating
taste and recently won the Most Innovative
vegetable oils like palm kernel oil, palm oil
Health Ingredient Award at the Gulfood
or soybean oil. This process results in the
Manufacturing Industry Excellence Awards.
formation of trans-fats – reportedly very bad for human health. To prevent trans-fat formation, most
Another new category is plant-based meat solutions. With a strong technical team in place, BLC offers a one-stop solution with
producers used full hydrogenation. This could
ingredients ranging from protein to specialty
result in an end-product with a very high level
fat and emulsifiers that can help these plant-
of saturated fat. Intake of high saturated fat
based products resemble a standard meat
in the diet is also considered bad for health,
variant available in the market.
according to the World Health Organization
Non-hydrogenated and non-palm
(WHO). Most low trans-fat alternative fats
solutions have created curiosity among food
available in the market contain a very high
manufacturers who are looking for premium,
level of saturated fat.
healthy and sustainable products in their
Keeping innovation on the agenda, BLC
meat analogues. With in-built application
developed a range of CBAs for confectionery
support, BLC offers a variant of fat forms that
application that doesn’t use a hydrogenation
could help customise specific end products
process, which won’t cause an increase of
like an analogue meat patty, pâtés and
trans-fat and saturated fat. They are produced
analogue sausages, etc.
using special technology of interesterification,
As a prominent global producer of
which doesn’t cause trans-fat formation.
emulsifiers, this application further
Furthermore, these products use special
strengthens BLC’s status for nutritional and
state-of-the-art technology like solvent
plant-based solutions. In conjunction with
fractionation, which is very unique in that it
functionality and stability, there is a maximum
“The new Couva range of fat provides a very clean, healthy label of nonhydrogenated, low transfat and reduced saturated fat, but also gives special functionality in making compound chocolate”
focus on achieving the right sensory requirement to indulge customers. BLC’s technical team offers customised and application-based solutions for a wide range of food categories, including cheese, ice cream, culinary, beverage, bakery and confectionery products that need plantbased solutions for vegan label claims. BLC’s range of products is supplied locally through Savannah Fine Chemicals.
Savannah Fine Chemicals – www.savannah.co.za
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NOVEMBER/DECEMBER 2020 | FOOD REVIEW
DID YOU KNOW? BLC’s technical team offers customised and application-based solutions for a wide range of food categories, including cheese, ice cream, culinary, beverage, bakery and confectionery
