March 28, 2011, Wieze, Belgium – Barry Callebaut is now offering a range of filling and coating applications with lower saturated fat content.
In recent years, the company has taken steps to reduce the use of hardened (hydrogenated) fats in its confectionery fillings and coating while maintaining high standards of taste and quality. The hydrogenated fat content of Barry Callebaut products has been reduced from 47 per cent to 20 per cent over eight years. The company has also drastically reduced the trans-fatty-acid content of all its vegetable oils since 2002 (from 6.1 per cent to 1.3 per cent).
As a result, Barry Callebaut is now able to offer an extensive portfolio of products that are low in both saturated fats and trans-fatty acids. Examples include Barry Callebaut’s Tintoretto fillings for confectionery products, with significantly reduced saturated fat content and without hydrogenated fats. Other examples include several bakery fillings with saturated fat levels below 10 per cent, and the bakestable barquette and pancake fillings range with less than five per cent saturated fat.
Barry Callebaut also offers confectionery fillings featuring saturated fat reductions of up to 60 per cent, alternative ice coatings with up to 50 per cent less saturated fat, and biscuit and confectionery coatings with up to 35 per cent less saturated fat than other products.
Eighty per cent of all Barry Callebaut’s bakery fillings are also now low in saturated fat.
For more information, visit www.barry-callebaut.com.
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