by James Baran
At a press conference on Monday morning, Richardson Oilseed Ltd. (booth 5153) announced that it is introducing two margarine products specifically formulated for baking, using the company’s primary product, canola oil. On-trend for providing low-sodium and no trans-fat formulations, canola-based products are evolving the baking industry.
Bake-It Sweet has primary applications for cookies, cakes, frostings, and pie-shells, and carries the benefits of no added colorants, no salt, and no whey ingredients, which extends the useful applications for manufacturers needing colorless, low- or no-sodium, and no-whey ingredient formulations. The resulting baking margarine helps manufacturers offer a healthier nutritional profile and cleaner labels for consumers looking for low-sodium products and low saturated fats.
Roll-It Margarine is a product for baked goods such as Danish pastries and croissants which require a non-absorbing oil that is firm yet pliable in order to make thin layers of pastry that are the sign of quality in this baked goods area. The formulation uses no hydrogenated oils and no salt.
Gary Knox, Richardson’s Research and Development Manager, was the 2011 recipient of the Canadian Institute of Food Science and Technology’s Food Development Award for work on non-hydrogenated and zero trans-fat products. Canola oil is said to be the oil with lowest saturated fat of all commonly used vegetable oils and highest monounsaturated fats per serving, has high stability across applications, and this helps manufacturers offer healthier and cleaner labels on finished products. Richardson’s canola oil formulation is used in Wal-Mart’s Cardio Choice margarine.
