SUSTAINABLE BAKERY
INGREDIENTS
down to ambitious sustainability goals across the bakery industry which are accelerating the trend for carbon neutrality. This increased openness allows bakers to work closely with government agencies and suppliers to understand the supply.”
Strict standards According to Nutriswiss, the quality of fats and oils starts with the sourcing of the raw materials. “We have therefore established our own very strict standards,” says Frank Möllering, Head of Research & Development at Nutriswiss. “Our country of origin, sealed and transported directly are plant-based and a rapidly growing proportion of these are also organic.”
All the palm oil used by Nutriswiss is sustainably
committed to organic quality and are a founding continues Frank. “However, we are also aware of the importance of offering alternative solutions and responding to consumer needs. Despite its have a great reputation with some consumers today which has resulted in many bakery manufacturers looking for alternative formulations.” With the development of customised structured butter or coconut fat, in both organic and non- organic quality, Nutriswiss can manufacture and supply natural fats whose functional properties can be used to replace palm fat in confectionery characteristics and doesn’t smear on contact. Cake toppings and even pastry – both short crust and laminated – almost anything is possible.” that, because they are dairy-free, they can also offer an alternative to milk and butter fats in vegan baked goods. alternative to palm fractions in leavening fats organic sector. The times of just milk fat, pure coconut fat or pure cocoa butter have given way
10 Kennedy’s Bakery Production June/July 2025
NoPalm Ingredients became the
area of application. The focus is on the physical properties and fatty acid composition of the source materials,” concludes Frank.
Fermented fats based sustainable oils and fats using upcycled agri-food side streams. Based in the Netherlands, said to deliver price-parity with palm oil while maintaining high functionality. portfolio of fermentation-based, sustainable, and for Food is said to offer a sustainable alternative to traditional tropical oils for applications across dairy, confectionery, and plant-based innovations. The launch follows the news that earlier
to tailor-made solutions that deliver the taste and products. The right choice and combination of oils and fats enables us to offer an alternative to palm oil and its fractions for practically every
company to successfully scale fermentation- derived oils and fats from side streams to an industrial fermentation scale of 120.000l, proving the feasibility of upcycling food industry side streams into high-quality, food-grade oils. ability to convert food industry side streams into sustainable oil using yeast-based fermentation fermentation and downstream processing technology is able to reliably produce food- grade oils at industrial scale, setting the stage
bakeryproduction.co.uk
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