A ground-breaking innovation in the confectionery spreads and soft fillings market

IOI Loders Croklaan, a leading producer of premium oils and fats for the global food manufacturing industry, launches its latest innovation in the spreads and soft fillings market Creamelt^® Stand. This unique technology not only enables the production of spreads and soft fillings for consumption in hot climates, but also enables the use of real chocolate. Creamelt^® Stand has been nominated for the Fi Innovation award in the confectionery category.

Until now, consumption of spreads in warmer climates faces oil separation issues. In warm conditions spreads are not stable, resulting in an oil layer on top of the spread which gives the product an unappealing appearance. Creamelt^® Stand will prevent/reduce the oil exudation while maintaining excellent sensorial properties. It also increases the crystallisation speed of the spreads making higher production speeds possible.

Producers are also struggling to incorporate real chocolate in confectionery spreads and soft fillings without post hardening or bloom. Creamelt^® Stand provides a solution by making the spread more stable protecting it against texture changes due to re-crystallisation.

“We are happy to say that – with the introduction of Creamelt^® Stand – these struggles are a thing of the past,” said Roald Hulst, Sales Director Europe at IOI Loders Croklaan. “This ground-breaking innovation will not only give producers the opportunity to expand their geographical coverage, but also expand their category by creating new consumer products that until now were impossible to produce. We invite you to visit us during the Fi Europe from 1-3 December and taste our nominated product for yourself,” stated Hulst.