Oils and Fats


Innovating oils and fats


As supply chain disruptions challenge the food industry, innovative plant-based alternatives are leading a transformation. These solutions offer manufacturers a way to maintain quality, meet consumer demands, and build a more resilient future in food production. Kiran Grewal reports.


supply crisis, it is no wonder that one of the hottest debates currently in the food industry is supply chain resiliency.


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fter Brexit, Covid, Russia’s invasion of Ukraine, the peanut contamination of lecithin, the rising price of butter oil and now a global cocoa


There are only a handful of fats and oils used by the food industry including cocoa butter, palm, shea and to a lesser extent coconut, rapeseed, soy and sunflower oil but it is often forgotten that the simple oil is not what manufacturers actually need. Crude oils must be bleached, deodorised, fractionated and blended before crystallisation. The actual products needed are thus blends of different oil


Kennedy’s Confection August/September 2024


fractions with the composition and crystal structure to give the correct taste, melt profile, functionality and shelf life. These blends need controlled levels of contaminants such as glycidol, 3MCPD and mineral oil hydrocarbons. They need to be compatible with legislation and consumer requirements such as certified RSPO (Round Table for Sustainable Palm Oil), Rainforest Alliance and forthcoming


KennedysConfection.com


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