Wilbur Launch Zero Trans Cinnamon Drops
Wilbur developed these cinnamon drops to ease the baking industry’s compliance with the US Food and Drug Administration requirement that food and confection manufacturers list trans-fat content on food nutrition labels beginning Jan. 1, 2006.
The new cinnamon drops are said to signal Wilbur’s commitment to meeting its customers’ reformulation requests and is consistent with the U.S. government’s new 2005 Dietary Guidelines for Americans, a primary source of nutrition guidance, which recommends that Americans pick their fats wisely, Urbanski said. Wilbur expects to expand its reformulation to its other compound drops and coatings such as butterscotch, chocolate flavor, white compound coatings and peanut butter drops.
“These zero grams trans-fats per serving cinnamon drops are the first of several Wilbur confection compounds and coating products to be reformulated to meet the emerging FDA trans-fat labeling rule,” said John Urbanski, Wilbur’s vice president of technical sales. “Food and confection companies are looking for ingredient solutions, and Wilbur is well-positioned to deliver unique formulations.”
Wilbur Chocolate Co. is an innovator and collaborator in chocolates, sugar-free products and coatings by bringing solutions to drive top-line growth for its customers around the world and is part of Cargill’s Food System Design initiative.
“The new cinnamon drops are a means of delivering rich cinnamon flavor into batter systems. These novel drops have another benefit for bakers, as they can be used to add cinnamon flavor to breads without interfering with the leavening process”, Scott Johnson, Wilbur product development manager said.
Wilbur’s cinnamon drop, when used in baking applications, either melts or holds its shape and remains visible as a chip. Wilbur developed the zero grams trans-fats per serving cinnamon drop in collaboration with Cargill’s palm-oil experts. “Palm oil is often a very good candidate for many bakery applications,” said Bob Wainwright, technical director of Cargill’s Dressings, Sauces and Oils – North America business. “It is semi-solid at room temperature and, as a result, can convey body and structure without partial hydrogenation. Palm oil is very versatile, and its performance can be further enhanced through processing technologies that do not create trans fats,” he said. “Replacing partially hydrogenated oil with a palm-based system in the cinnamon drops offers two major benefits. It eliminates the term “partially hydrogenated” from the ingredient legend, and there are no trans-fats resulting from hydrogenation.”
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