Dive Brief:

• Vegetable fat and oil producer AAK announced non-hydrogenated palm-based oils and fats for baking at the International Baking Industry Exposition this week.
• The new products, formulated for items like a savory flatbread and a cinnamon Danish, were formulated to preserve flakiness, even distribution, elasticity, and flavor. 
• The company has several bakery application labs and is building an innovation team to continue to drive research and development of healthier ingredients.

Dive Insight:

Consumer demands for healthier options have extended to fats and oils used in baking. Not all healthy oils translate well to this sector. Some have lower smoke points — the amount of heat that a fat or oil can tolerate before losing its healthy qualities — and different tastes. 

Palm oil is a common substitute for margarine and shortening, but it isn't without controversy. Deforestation for the ingredient is a problem in tropical countries, and many major manufacturers have developed comprehensive sustainability plans around the sourcing of the ingredient.  

Other natural oils can be used to replace less healthy hydrogenated oils. Finding the right combination for baking qualities, sustainability and nutrition is important to determine the best way forward both for bakers and consumers.