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Cargill launches filling fats in Europe for “mindful snackers”
date:Mar 07, 2019
t is touted as giving excellent sensory and physical properties.

CremoFLEX L: The combination of non-lauric base stocks with modern processing creates stable textures during shelf life. The SAFA levels in this product varies from 35 percent to 55 percent compared to traditional filling fats, providing the possibility to develop new products with reduced SAFA levels.

At Cargills European food innovation center in Vilvoorde, Belgium, a team of food scientists have developed this range of filli

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