According to Cargill, the conscientious consumer of today expects innovative sensory experiences, while challenges such as clean label, nutritional profile and sustainability are increasingly influencing their purchasing decisions. To help bakery and confectionary producers solve these major challenges, Cargill launches CremoFLEX, its latest range of premium filling fats, across Europe.

CremoFLEX filling fats can, the company says, be tailored to suit different specific formulation needs, including the use of RSPO certified palm solutions, and can be used in several applications like filled biscuits and sandwich cookies, wafers, filled chocolates tablets and pralines.

Stefan Lehner, senior key account manager for Cargill’s edible oils business in Europe, said: “The CremoFLEX product range helps to optimize production processes without negatively impacting the quality, taste and appearance of their products, at the same time maintaining the brand loyalty of their consumers.”

“Think about mouthfeel and melting profile. This unique offering enables food manufacturers to achieve tasty yet healthier and cleaner products for mindful snackers, whilst also meeting European food regulatory standards”, Lehner adds.

Depending on customers’ wishes, the CremoFLEX range now offers the ability to develop indulgent products with lowered saturated fatty acid (SAFA) by comparison to conventional solutions, and provides clean label non-hydrogenated products. The new CremoFLEX range will initially consist of three product types:

CremoFLEX S: Thanks to the specific crystal form of these fats, they give a clean and cool melting and their SAFA levels varying from 50%-65%.

CremoFLEX F: These products are bloom retarding in chocolate applications due to their unique distribution of triglycerides. By using the correct combination with other vegetable oils and specific processing technologies they give excellent sensory and physical properties.

CremoFLEX L: The combination of non-lauric base stocks with modern processing creates stable textures during shelf life. Their SAFA levels vary from 35% to 55% compared to traditional filling fats, providing the possibility to create new products with reduced SAFA levels.

At Cargill’s European food innovation centre in Vilvoorde (Belgium), the company says a dedicated team of food scientists has been working to develop this broad range of filling fats that can be tailored to meet individual customer processing and application needs. Cargill is also investing significantly into the production facility in Hamburg (Germany) to support this new technology.