Oils and Fats
A first step in contingency planning is accurate forecasting, as it is not possible to turn around a large tanker of oil that is halfway across the ocean, or to top up a 3000 ton oil tank that is already full at short notice! “Forecasts are updated according to lead times, and oil quantities can have both stock and safety stock assigned at the different sites, or occasionally using external storage. If there is warning of potential disruption, stocks might be sourced from alternative mills, plantations and geo-locations but these, crucially, have been pre-approved to meet the necessary criteria,” Kaly points out.
“It is essential to have long-standing relationships with supplier locations in multiple geographical regions, and to continuously increase the number of pre- approved locations adapted to the latest legal requirements,” he comments. “If stocks of oil fractions are still not available, one option is to fractionate more oil within the sites themselves or adjust the formulations to use different fractions that give the same final oil blend characteristics. This would depend on the correct fractionation capacity being available at any given time, whether dry or solvent fractionation, so the availability of alternative formulations that have previously been tested is also key,” says Kaly. Technology is continuing to develop for traceable supply chains including satellite mapping or emerging technologies such as block chain or geochemical tracing. “Food technology is evolving to allow greater interchangeability in the functional properties of different oils to compensate for shortages in supply such as the development of oleogels. AAK is investing in such technologies as these are key to both future contingency and sustainability, but they remain often as longer term developments,” he explains. Another approach to contingency planning is to have pre-approved, and pre-tested ‘contingency recipes’ of the final food product agreed between supplier, customer and even retailer that satisfy nutritional, labelling and cost considerations. These might be based around disruptions that have occurred in the past or could occur in the future. Such approaches might include the
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replacement of Cocoa Butter by Cocoa Butter Equivalents, or the replacement of butter oils with plant-based oil equivalents. The final product is often indistinguishable to the consumer and thus provides a contingency, quite separate from the traditional supply chain of the original ingredient.
Replicating dairy butter in plant-based forms Given the challenges in maintaining a resilient supply chain for traditional food ingredients, the food industry is increasingly exploring alternative solutions. This has led to the development of contingency recipes and innovative technologies that ensure product consistency despite disruptions. As manufacturers continue to navigate these complexities, the potential for alternative ingredients, particularly in vegan confections and baked goods, offers a promising path forward. These substitutes not only address supply chain vulnerabilities but also align with evolving consumer preferences for sustainable and plant-based options. With increasing consumer demand for sustainable, transparent, and health- conscious products, manufacturers have not compromise on taste, texture, or functionality. A prominent development in this arena is the launch of Beleaf® PlantBetter by Bunge. This innovative product, which follows a successful
Kennedy’s Confection August/September 2024
European debut in 2023, is now set to make waves in the North American market. Traditional dairy butter has long been a cornerstone in the production of high- quality baked goods and confectionery, valued for its distinctive aroma, taste, and texture. However, the volatility in butter pricing, coupled with the growing demand for plant-based options, has driven the need for alternatives that can replicate these sensory qualities without compromising the end product. “Beleaf® PlantBetter stands out by delivering the same sensory excellence and processing ease as traditional dairy butter,” said Aaron Buettner, President of Food Solutions at Bunge. “We are excited to offer a solution that not only meets the high standards of our industry partners but also supports their sustainability goals, all while delivering a lower cost-in- use compared to butter.” At its core, Beleaf® PlantBetter is designed to address the complexities that food manufacturers and bakers face when substituting traditional dairy butter. Achieving the precise aeration, volume, and taste required for products like croissants and cakes has historically been a challenge with most butter substitutes. Bunge’s solution, however, has demonstrated through blind sensory panels across three countries that Beleaf® PlantBetter is on par with premium national butter brands. This product captures the distinctive
KennedysConfection.com
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