At a press conference on Sunday afternoon, Bunge North America (Booth 6928) discussed developments in bakery shortenings and its strategy of “Simplicity, Sustainability, and Reliability” to produce products that are closer to nature, reduce their environmental impact, and provide consistency.
Utilizing an enzymatic interesterification process, Bunge produces a line of shortenings and oils that eliminates trans fats and optimizes saturated fats under its UltraBlends Enzymatic Solutions brand. The line includes an all-purpose shortening, pie shortening, donut frying shortening, and bakers margarine.
Currently undergoing beta site testing, Bunge’s new UltraBlends Designer Solutions include an all-purpose shortening (No. 172) with zero trans fat per serving, 34% less saturated fat than traditional shortening, and more heart-healthy monounsaturates and PUFA levels than conventional shortening. Designer Solutions No. 358 is an emulsified cake and icing shortening with the same benefits as No. 172. The products are expected to be commercialized later this year.
Many of these products and other Bunge offerings are being demonstrated at its Booth 6928 throughout the day. For example, the company is serving beignets, breakfast hushpuppies with Louisiana Aioli, and parfait from 10:00–11:30 am; crawfish po’boys, fried alligator, jalapeno-cheddar corn bread, and jambalaya fritters from 12:30–2:00 pm; and desserts of miniature cupcakes and chocolate chip cookies all day.
