Oils and fats are the backbone of baked goods, imparting flavour, texture, and mouthfeel that define the sensory experience of a confection. In recent years, the industry has witnessed a significant transformation, driven by the need for healthier options, sustainability, and technological advancements, particularly artificial intelligence (AI). This feature explores the cutting-edge innovations by oil and fats producers, focusing on their impact on baked goods and the integration of AI in their process.
The Evolution of Oils and Fats in Confectionery
Historically, the confectionery industry relied heavily on traditional fats like butter, margarine, and hydrogenated oils. While these fats offered desirable attributes such as flavour and texture, they also posed health concerns due to their high saturated fat content and trans fats. The increasing awareness of these health issues spurred the industry to seek alternatives that could provide similar or improved qualities without compromising health.
This ushered in the era of innovative oils and fats. Companies began exploring a wide array of plant-based oils, non-hydrogenated fats, and specialised blends designed to meet the dual demands of health-conscious consumers and the functional needs of confectionery products. This shift has not only enhanced the nutritional profile of baked goods but also contributed to sustainability efforts by reducing reliance on animal fats and environmentally damaging practices.
A notable player in this transformation is AarhusKarlshamn (AAK), which specialises in plant-based oils and fats tailored specifically for the confectionery industry. Their commitment to quality and innovation is evident in their diverse range of products, offering trans fat-free and non-hydrogenated fats that provide stability, mouthfeel, and shelf life comparable to traditional fats. Moreover, AAK’s emphasis on sustainability is highlighted by their sourcing of palm oil from certified suppliers recognised by the Roundtable on Sustainable Palm Oil (RSPO), supporting environmental conservation and social responsibility goals.
Cargill has also advanced healthier fats by focusing on sustainability and health. Their high-oleic canola oil, with its favourable fatty acid profile of reduced saturated fats and increased monounsaturated fats, meets consumer demands for healthier options while maintaining functionality and taste integrity in confectionery applications. Cargill’s responsible sourcing practices further minimise environmental impact across their supply chain, reinforcing their commitment to sustainable food production.
Bunge Loders Croklaan (BLC) has made significant strides with innovations such as enzymatically interesterified fats. This technology enhances the melting properties and stability of fats, providing confectionery manufacturers with versatile ingredients that deliver superior sensory experiences without compromising health. BLC’s dedication to improving both functionality and nutritional profiles underscores its leadership in developing fats tailored for modern confectionery applications.
Read the full feature in our magazine.
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Media contact
Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
