ST. LOUIS — Bunge Loders Croklaan showcased its Whole Harvest ColdChurn Culinary Crème, a butter alternative for food producers, during Natural Products Expo West March 7-9 in Anaheim, Calif. Non-GMO Project verified, ColdChurn is made by churning four ingredients in a chiller, creating a smooth and creamy texture with buttery flavor, according to the company. It contains sunflower oil, palm fruit oil, salt and natural flavor.
“Clean label ready meals, sides and appetizers is an $11 billion segment showing 4% annual growth for the past three years, and butter flavor is a key growth driver, representing almost $700 million of the segment,” said Mark Stavro, senior director of marketing for St. Louis-based Bunge North America. “ColdChurn Culinary Crème enables food producers to avoid the hydrogenated oils and artificial ingredients included in most butter alternatives.”
Bunge Loders Croklaan planned to feature ColdChurn in a chili Chihuahua burrito and Hawaiian biscuits and gravy at Natural Products Expo West.
“Early adopter feedback for ColdChurn is very positive, not only because of its flavor but because customers can add the ingredient at high heat,” said Tim Surin, vice-president of food processor sales for North America. “They see this as a key benefit versus butter and margarine.”