Bunge Loders Croklaan to unveil new line of specialty shortenings at IFT show
Bunge Loders Croklaan will unveil Vream, a new line of specialty shortenings to enhance the appearance, mouthfeel, and functionality of icings, donuts, and tortillas at the IFT annual meeting and expo next week.
“Vream is a line of soy and high-stability soy shortenings developed to help manufacturers create a better sensory experience and promote ease-of-use during production,” said Mark Stavro, senior director of marketing.
- Vream for icings delivers a bright white appearance and light texture and eliminates post-hardening, delivering a superior mouthfeel and longer shelf-life.
- Vream for donuts enhances adhesion of glazes and icings and reduces glaze cracking.
- Vream for tortillas improves rollability (reducing tears) and makes very soft tortillas.
“Early adopter feedback for Vream is very positive. Customers are using it as a drop-in replacement for conventional shortenings and are thrilled with its sensory and functional benefits,” claimed Tim Surin, vice president of food processor sales for North America.
Visit Bunge Loders Croklaan at booth #1935 at the IFT show June 2-5
