Responding to concern about the effects of hydrogenated fats, a food company in Scotland has made a breakthrough in product development.
Food ingredients manufacturer Macphie has announced that it has come up with a range of non-hydrogenated dairy cream alternatives.
The formulas can be used in a number of savoury or sweet applications and contain half the fat of dairy cream.
According to Macphie the substances are also more versatile and include higher whipped volume.
Dr Neil Carr, Macphie product development manager, described the breakthrough as “significant”.
“Over the past two years, our development team has been tackling the issue of removing hydrogenated fat from our branded food ingredients and the cream alternatives were the most challenging,” he said.
Last year, Macphie announced that it is to install Scotland’s first biomass industrial site.
The plant is expected to be operational by mid-2008 and is located in Glenbervie.