ADM Markets Low Saturated Fat Oils Amid FSA Campaign
In puff pastries, the FSA is recommending a 10 percent cut in saturated fat. This can be achieved by using NovaLipid pastry product which is designed to give the same processing, lift and eating qualities as higher saturated fat alternatives.
5 Aug 2009 ADM is highlighting its range of low saturated fat oils and fats which are ideal for manufacturers looking to respond to the FSA programme to reduce the saturated fat intake of the UK population.
The FSA is encouraging manufacturers to use products that are low in saturated fat, such as ADM’s Pura Shortening Low Trans for industrial users and Peerless Melva for craft bakers. These all purpose boxed shortenings have some of the lowest saturated fat levels on the market (35 per cent saturated fat) for their sector. They can be used to reduce saturated fat levels in all general bakery applications.
For manufacturers who want to make further saturated fat reductions, but still have an easy transition, ADM’s NovaLipid shortening has been developed to provide the same functionality as standard all purpose shortenings. NovaLipid shortening contains only 30 per cent saturated fat – less than half the saturated fat of butter oil – and offers the same texture, mixing properties, melt and overall functionality as shortenings with much higher saturated fat levels. This makes it suitable for manufacturers requiring an easy and immediate change, with minimal trial costs. Using NovaLipid shortening can allow manufacturers to surpass the FSA’s target of 10 per cent reductions in saturated fat in cakes and shortcrust pastry.
For manufacturers who want to make major reductions, potentially allowing for saturated fat reduction claims, ADM has developed NovaLipid Fluid Shortening, pourable shortening containing only 26 per cent saturated fat. Not only is this fluid shortening lower in saturated fat, it distributes so well that fat level reductions of at least 10 per cent are possible. Trials have shown that pastry made with NovaLipid fluid shortening and a 10-20 per cent fat reduction creates pastry with the same taste, mouth feel and processing characteristics as a standard boxed fat. So, in addition to saturated fat reduction, total fat and energy content is also minimised.
In puff pastries, the FSA is recommending a 10 percent cut in saturated fat. This can be achieved by using NovaLipid pastry product which is designed to give the same processing, lift and eating qualities as higher saturated fat alternatives.
Jo Bruce, research and development manager, ADM Trading (UK) Ltd, comments: “We are focussed on maintaining our position at the forefront of advancements in healthier oils and fats. For example, our technical experts are currently developing Novalipid ‘Ultra’ Fluid Shortening, which will contain half the saturated fat of our standard boxed shortenings. We work closely with the FSA and our broad customer base to offer the highest quality, healthiest oils and fats on the market.”
