FiE 2017: Sugar reduction, proteins and performance dominate in Frankfurt

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IOI Loders Croklaan has launched a “breakthrough” chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30 percent while maintaining excellent texture stability and delivering a superior cool-melting effect. The oils and fats specialists introduced this pioneering new ingredient, Creamelt 600 LS. The idea is to cut saturated fat content without losing the chocolate indulgence, in a bid to keep pace with demand for healthier confectionery products with a lower fat content.

IOI Loders Croklaan


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