FATS & OILS
Overcoming formulation and functionality challenges
Are you making the right oil and fat ingredient choices? Do you want to ensure that your products meet labelling requirements, address consumer demand for more healthy and sustainable options; move to a solution with greater availability or simply add more value to your confectionery off erings? Suzanne Callander gathers advice from some industry experts.
A
s access to nutritional information improves, consumers are becoming increasingly aware of the impact of different fats and oils on their diets and their health. Most consumers have reported changes in their shopping behaviour – with
almost one-in-three consumers reporting that they pay more attention to the ingredients in food and beverages now, and 42% are trying to buy healthier products – according to Cargill’s IngredienTracker 2022. Fats continue to be one of the top ingredients that
consumers look for on the nutritional label of a food product, surpassed only by sugar. Oils are also in the consumer spotlight – those that are recognisable and sound natural, such as organic sunfl ower and coconut oil, are perceived as being slightly healthier options. Conversely, palm oil and chemical sounding ingredients are perceived as being
less healthy and this should be a real consideration for confectionery manufacturers looking to tap into the clean label and healthy eating trend. Today there are oils and fats available to suit all
requirements, take for example, Cargill’s CremoFLEX fi lling fat range, which can be tailored to suit different specifi c formulation needs – including the use of RSPO certifi ed palm solutions – and can be used in applications such as fi lled biscuits and sandwich cookies, wafers, fi lled chocolates tablets and pralines. “The portfolio is compliant with Cargill’s commitment to ensuring that 100% of its global edible oils portfolio will comply with the World Health Organisation’s (WHO) recommended best practice of a maximum two grams of industrially produced trans- fatty acids (iTFA) per 100 grams fats/oils by the end of 2023, including in countries where there currently is no legislative
CremoFLEX fi lling fat range, which can be tailored to suit diff erent specifi c formulation needs
22 Kennedy’s Confection August/September 2023
KennedysConfection.com
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