Company: Bunge Loders Croklaan
Ingredient Snapshot: Bakers and tortilla makers now have a new line of specially designed shortenings to enhance the appearance, mouthfeel, and functionality of icings, donuts, and tortillas. Bunge Loders Croklaan had launched the new products, Vream Specialty Shortenings, at this year’s Institute of Food Technologists show in New Orleans.
“Icings, donuts, and tortillas command $8 billion in U.S. retail sales according to Nielsen, and many customers seek to improve the look, texture, and functionality of their products by overcoming the limitations of conventional shortenings,” said Mark Stavro, senior director of marketing. “Vream is a line of soy and high-stability soy shortenings developed to help manufacturers create a better sensory experience and promote ease-of-use during production.”
Bunge Loders Croklaan is launching three Vream specialty shortenings. All three have a clean taste and are simple to work with given their wide temperature tolerance and extremely smooth consistency. Vream for icings delivers a bright white appearance and light texture and eliminates post-hardening—which means better mouthfeel and longer shelf-life. Vream for donuts enhances adhesion of glazes and icings and reduces glaze cracking. Vream for tortillas improves rollability—reducing tears—and makes very soft tortillas.
“Early adopter feedback for Vream is very positive. Customers are using it as a drop-in replacement for conventional shortenings and are thrilled with its sensory and functional benefits,” said Tim Surin, vice president of food processor sales for North America.
Vream is available to help bakery brands of all sizes grow, and it expands upon Bunge Loders Croklaan’s portfolio of SansTrans and NH shortenings.