Bunge Loders Croklaan (BLC) has introduced a novel, sustainable 100 % shea-based margarine, which shall improve the quality and work-ability of bakery goods. The non-hydrogenated, clean-label margarine for the industrial and artisanal baking sector has no added colouring or preservatives and delivers high functionality and baking performance with superior handling and allows for better total nutritional value.

This clean-label shea margarine has exceptional sensory performance, enhancing puff, crispiness and colour in croissants and Danish pastry. It also has excellent flavour and a nutritional profile comparable to or better than most options currently on the market. It uses no preservatives or artificial colouring and is produced using a special crystallization process which results in optimized plasticity and very good workability on production lines, lending an improved dough height and flakiness.

“Bakeries and baking companies are seeking plant-based margarine alternatives with superior functionality and good flavour, while consumers are demanding non-hydrogenated, sustainable alternatives to palm oils and GMO oils, as well as healthier products,” explains Renee Boerefijn, Director of Innovation at Bunge Loders Croklaan. “Shea’s fat composition enables it to maintain stable solidity at room temperature making it an ideal candidate for margarine production without the formation of unwanted trans fats. Trans fat is a key problem in margarine that continues to evade most formulators. Our new shea margarine is completely trans-free, and in overall better-for-you product.”