Bunge North America, Booth 6928
Trend: Next Generation for Fats & Oils
Product: Bunge UltraBlends Enzymatic Solutions
Bunge UltraBlends Enzymatic Solutions utilizes a unique process—enzymatic interesterification—to produce a line of soy-based shortenings and margarines to eliminate trans fat and optimize saturated fat. Made with domestically sourced soybean oil, Bunge’s UltraBlends are suitable year round, making them a great alternative to traditional hydrogenated shortenings and palm based products. They also provide food manufacturers with 8-20% less saturates than palm oil while continuing to deliver a wide plasticity range. With a more consistent SFC Curve, they create less variability in firmness of the dough, which is especially beneficial for machining process of food manufacturers. And less processing and no-harmful by-products make this line of shortenings and margarine a sustainable option.