Novarin^® - the new generation of margarine for industrial bakeries

In bakery products the reduction of saturated fat still needs a lot of attention. With the use of Novarin® - the new generation of margarine for industrial bakeries - Romi Smilfood offers the possibility to reduce the amount of saturated fats in bakery products with 33% or more. Taste and texture are as good as with the use of a traditional margarine, also in croissants and puff pastry products.

In the bakery industry, taste is very important. “Not surprisingly, as cookies are sold because they taste good, not because they are healthy” according to Karin Visser, product manager at Romi Smilfood. “ However the consumer expects more and more when it comes to healthiness.”

Task Force

In 2003 the Task Force on the improvement of fatty acid composition was founded. The aim of this initiative is to contribute to the goals of the government to reduce the intake of saturated fats to a maximum 10 energy% and to reduce the intake of trans fatty acids to a maximum of 1 energy%. The bakery sector committed itself to contribute to these goals as well.

‘Custom made’

Karin Visser: “Romi Smilfood is unique on the market with this concept of Novarin®.
Novarin® consists of building stones with which a customer can give his product any type of health image that he wishes. From now on, a reduction of 33% in saturated fats is very well possible.

Novarin® hardly contains any trans fatty acids as it is produced from unhydrogenated fats. Furthermore the choice can be made between a lower saturated fatty acid content or a lower total fat content. Also there is the option for a margarine that solely contains natural ingredients. Last but not least, the margarine can be adjusted in a way that the criteria of the My Choice logo are met.

Enough firmness

Bakery products and especially products made from laminated dough are known as difficult to improve when it comes to the use of softer fats. Dough for croissants and puff pastry products needs a certain firmness in order to be able to process it and for a good structure. Therefore a lowering of the trans fatty acid content often results in a higher saturated fatty acid content.

Karin Visser: “With Novarin these difficulties disappear. It offers a profound solution and bakeries can really contribute to healthiness within this product range. This will finally lead to healthier product solutions with good texture and taste ánd contribute to the goals of the Task Force. A goal that our company very much likes to contribute to.”

Core points:

• Novarin is made from unhydrogenated fats and contains hardly any trans fatty acids
• With Novarin one can create any type of health image that one wishes and even meet the criteria of the My Choice logo
• With Novarin reductions of 33% in saturated fatty acid content are possible
  Taste and texture are maintained