The growing variety of final products has greatly increased the demands in this very sophisticated field. Since the new regulation of April 2009 came out, stating that only fats with a transfatty acid content of less than 2% must be used, the industry was forced to find new solutions for many products.

Using hardened fats never posed any technological or sensory problems - whereas processing the unhardened fats of today is indeed challenging.

Choosing the perfect edible fat for our customers� specific needs is a process in itself. First, we will do a thorough analysis of processing conditions on one hand, and carefully consider the other ingredients in the specific recipes.

Then, there are other qualities to be considered. For instance, we take into account the solidification of the respective fat, and the sensory effects it will have on the final product. Last but not least, avoiding fatbloom has always been a crucial criterion.

In our experience, it is generally best to become involved in the process as early on as possible. The members of our R&D department will gladly assist you on site.

Interestingly, when analyzing processes, we often find that while the fat is supposed to be the reason for quality deficiencies, there are also a number of other possible sources of defect to be considered.