ST. LOUIS — Bunge Loders Croklaan will launch three Vream specialty shortenings at IFT19, the Institute of Food Technologists’ annual meeting and food expo scheduled for June 2-5 in Chicago. The shortenings have been shown to enhance the appearance, mouthfeel and functionality of icings, donuts and tortillas, according to St. Louis-based Bunge Loders Croklaan, part of the global edible oils business of Bunge Ltd.
Vream for icings delivers a bright white appearance and light texture while eliminating post-hardening, which means better mouthfeel and a longer shelf life. Vream for donuts enhances adhesion of glazes and icings and reduces glaze cracking. Vream for tortillas improves rollability, which reduces tears, and makes soft tortillas.
“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 at IFT19 will use Vream in various food samples, including espresso toffee donuts, tacos campechano, blood orange cupcakes and strawberry cream cakes.