Sweet design
to the confectionery industry has announced the development of a
replacement fat for unhealthy hydrogenated palm kernel oil, which
could prove to be a key ingredient for the confectionery sector.
The latest development from the Yorkshire-based company is in response to recent concerns over the levels of trans fatty acids in food and an increasing consumer awareness of health issues.
Tests by Food Design's product development specialist Charlotte Riley have shown that the fat alternative can be used successfully in all Food Design products with no loss of the qualities, which the company says has seen the range enjoy success with food producers around the world.
The Food Design product list includes bake stable toffee, truffle fudge, butter chips, and 'hot sensation' toffee - all of which can now be supplied made from the HPKO alternative. The company says it is confident that this latest development will also help them do business in countries such as Denmark where legislation is already in place to ensure the reduction of trans fatty acids in food.
Managing director Colin Hunter said: "We are constantly working to ensure we can supply the quality ingredients that manufacturers want. We are delighted with the success of our HPKO alternative. Extensive tests have shown that it can be used in all our products with no loss of performance. We will continue to innovate and produce the products that our customers demand from us."
Food Design was launched in May 1997 and produces a wide range of fudge and toffee ingredients for the food manufacturing industry. After heavy investment in a new factory it now operates from one of the most modern and versatile plants in Europe. As well as confectionery companies it supplies the bakery, snacks and other food sectors in Ireland, France, Holland, Scandinavia and the US.
