BakeMark UK, part of Dutch ingredient company CSM, has announced that it is to become the first company of its kind to eliminate hydrogenated fats from its entire manufactured product range.
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Recipes will be adapted to use non-hydrogenated fat blends – so guaranteeing low trans fat levels across the board by the end of 2005, the company said.
The programme was initiated with the introduction of low trans fats within the Craigmillar range, including Castle Non Hydro and Apollo Non Hydro, and the removal of hydrogenated fat from Flakit, Skyhigh, Crispuff and Perlova. BakeMark UK has already introduced non-hydrogenated frying oils and a non-hydrogenated Marvello cake margarine is due to be launched by the summer. Bread and cake mixes, finger rolls, puff pastry, muffins, scone pucks, most doughnuts and some cookies are all now made using non-hydrogenated fat blends. The remaining cookies, doughnut crembels and additional product lines will all be switched by 31 December.
“We are absolutely committed to providing bakery products which meet the needs of today’s consumers,” said Kerrie Hampson, BakeMark UK’s head of marketing. “This means anticipating changing demand and undertaking in-depth R&D, supported by extensive trials in our dedicated facilities. Once we are satisfied performance and quality are maintained, the new products are then tested by customers. As a result, we can be sure the non-hydrogenated products process, handle, store, bake and taste just as good as their counterparts.
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