Macphie makes non hydrogenated cream alternatives

By Laura Crowley

- Last updated on GMT

Related tags Nutrition

Ingredients manufacturer Macphie has developed a range of
non-hydrogenated dairy cream alternatives aimed at meeting the
growing demand for healthy yet indulgent products.

The new range contains a blend of non-hydrogenated vegetable oil, sugar and milk proteins, with added emulsifiers, stabilisers, flavourings and colourings.

The ingredients can be used in a variety of sweet and savoury ingredients, including better-for-you desserts, confectionery, sauces and ready meals.

The demand for non-hydrogenated products stems from health concerns, as this process that turns liquid oils into solid fats creates trans fats.

Scientific research shows that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD).

Neil Carr, product development manager, said: "At Macphie we are passionate about offering consumers healthier choices, however, we will not compromise on the taste, quality or functionality of our products.

"Over the past two years, our development team has been tackling the issue of removing hydrogenated fat from our branded food ingredients, and the cream alternatives were the most challenging.

This launch marks a significant scientific break-through and one that we believe our customers and consumers will welcome."

Non-hydrogenated cream In 2006, the company cut all hydrogenated fats from ingredients supplied to the baking industry.

Developing a non-hydrogenated dairy cream alternative was said to be most challenging because hydrogenated fat plays a crucial role in the functionality of the product, enabling the liquid to be whipped.

The challenge was to find a non-hydrogenated alternative that would not compromise on functionality, as well as on taste or quality.

Macphie would not reveal any information on the technical side to its innovation.

The company said its new product range offers many advantages over dairy cream because it actually has a higher whipped volume, and contains less than half the fat of dairy cream.

Karen Scott, commercial communications manager, told "Dairy cream alternatives are the ideal choice for time-pressured bakers and chefs who want to produce consistently great-tasting cream lines.

They offer the same versatility as dairy cream but they out-perform it in many ways.

"Not only are they more tolerant than dairy cream, but they whip up to three times their volume and remain stable with the addition of colour, flavours and alcohol.

They are suitable for whipping, fillings, piping and as an ingredient in cooking."

Macphie said its range has an unopened ambient shelf life of 6 months, adding an extra convenience.

They are applied in the same way as dairy cream, and can be used as full dairy replacements.

While many dairy alternatives have been aimed at reducing cost amid the upward spiral of milk prices, Macphie said this is not the case for its latest developments.

Its focus is more on meeting the consumer demand for non-hydrogenated products.

The company has been developing dairy cream alternatives since 1976, when it launched GlenDelight.

Scott said: "Historically, Macphie has had an interest in dairy alternatives because of their versatility and extended shelf-life.

Now, there are also added health concerns pushing the demand away from dairy ingredients with a higher fat content as well as from hydrogenated products."

Macphie is made up of two divisions - Bakery Solutions and Food Solutions - and trades with over 40 countries worldwide.

In 2006, the Scottish company had a sales turnover of £38.7m (€50.9m) and net profits of £3.4m (€4.5m).

Cutting trans fats Food manufacturers have therefore been working hard at cutting out trans fats.

A survey carried out by the Food and Drink Federation last summer showed that recipes for at least £15bn (€21.5bn) worth of foods in the UK have less fat, sugar and salt, compared with 2004.

In addition, a further £11.5bn (€16.5bn) worth of products that are lower in these ingredients had been launched.

The concern about trans fats has been felt across the globe, leading to well-publicised bans in New York City restaurants, with other cities, like Boston and Chicago, considering similar measures.

Related topics Market trends Fats & oils Proteins

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