IOI Loders Croklaan

IOI Loders Croklaan

A leading global supplier of commodity and specialty oils and fats, IOI Loders Croklaan enables the quick elimination of PHVOs from food applications ranging from bakery and confectionery to frying oils and spreads.

A downstream processing division of IOI Group, one of the world’s largest vertically integrated oil producers, we offer international support and leverage our responsible supply chain and sustainability efforts to create optimum value for our partners.

As experts in oil, we have long developed ingredients free of partially hydrogenated oils as well as trans-free solutions that we work with our customers to implement. Our recently constructed Creative Studio embodies our collaborative approach, bringing our oil and lipid experts together with R&D partners to create the sensory, structural, and label attributes consumers seek.

Whether you’re reformulating an application for a PHO-free label or seeking a partner in sustainable oil ingredients, we can work alongside your team to create the ideal cream, crumb, crunch, coating, or other desired function for your application. For more information or to schedule a visit to the Creative Studio, contact us and let’s create together.

Related resources

Role of Palm Oil In Bakery

Role of Palm Oil In Bakery: Cakes & Icings

IOI Loders Croklaan | 22-Jul-2016 | Technical / White Paper

Over the past decade, the food industry has moved away from animal based fats and oils which had been replaced by plant based sources including tropical...

Alternatives for Partially Hydrogenated Vegetable Oil

Alternatives for Partially Hydrogenated Vegetable Oil

IOI Loders Croklaan | 15-Sep-2014 | Technical / White Paper

As the food and beverage industry awaits the decision from the FDA regarding the GRAS status of PHOs (partially hydrogenated oils), IOI Loders Croklaan...

Saturated Fat Hypothesis: Fact or Fiction

Saturated Fat Hypothesis: Fact or Fiction

IOI Loders Croklaan | 02-Jun-2014 | Technical / White Paper

In this white paper, Dr. Gerald P. McNeill assesses the “good fat” vs. “bad fat” debate by discussing the risk factors of heart disease related to fat...