Baking & Snack - December 2017 - 63

FORMULATION
Ingredient App

Mind the

GAP

To offer a little something for everyone, Cargill launched
a new line of shortenings that address unmet needs.
by Charlotte Atchley

No two bakers or baked goods are alike. Every formula
and every baker require specific needs from the ingredients, whether it's an ingredient to improve machineability
or one that cleans up the label. With everything bakers
choose to put in their formulas, they weigh functionality,
nutrition and labeling concerns. Each baker's priorities
and each formula's needs are different. That's why Cargill
created its Regal line of shortenings, to give bakers even
more options to meet that diverse range of needs.
"This was an effort for us to really address the market where we saw some gaps with customers," explained
John Satumba, PhD, food ingredients and analytical
chemistry director for Cargill's global edible oil solutions business.
Those gaps included bakers who were interested in
non-palm shortening alternatives that are reduced saturated fat and provided operational efficiency and functional benefits. Cargill launched four shortenings at the
International Baking Industry Exposition in 2016 under
its new Regal brand: Regal Icing Shortening NH, Regal
Donut Fry Shortening, Regal Cake & Icing Shortening
and Regal All-Purpose Shortening. Each ingredient addresses a different matrix of issues bakers have wanted
in fat systems.
For example, Dr. Satumba said, customer research
showed that producers wanted reduced palm options as
well as improved setting time for frying donuts. Cargill

formulated the Regal Donut Fry Shortening to decrease
the amount of palm and provide a faster set time compared to standard shortenings.
In response to the clean-label trend, Regal Icing
Shortening NH achieves a white color without any artificial whitening ingredients. The ingredient also addresses
nutritional concerns with about a 20% reduction of saturated fat.
The Regal line's All-Purpose Shortening not only contains zero palm, but it also offers a wide range of plasticity, allowing bakers to use it for a variety of products.
While it may seem like a reduction or removal from
palm as a source of fat is a theme in this line, don't mistake that for an industry-wide move away from palm,
Dr. Satumba said. The Regal line fills a need for those
who do wish to reduce palm, whether for nutrition or
the desire for a domestically sourced fat. "This represents Cargill broadening the offerings we have to give
bakers who want to move away from palm a viable functional portfolio of products," he explained.
These four shortenings represent the beginning for
the Regal line. In the future, Cargill plans to expand this
brand. "We continue to be diligent in working toward
the next generation of solutions for our customers," Dr.
Satumba said.
For more information on the Regal line and other
shortenings from Cargill, visit www.cargill.com.

Cargill's Regal Icing allows
bakers to achieve white
icing without any artificial
additives, just one of the
needs met by this new line
of shortenings.
Cargill

www.bakingandsnack.com / December 2017 Baking & Snack 63

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Baking & Snack - December 2017

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