This new margarine, Novarin, was launched by the Dutch company in November last year to be used in puff pastry and croissants to meet targets for healthier bakery products.

For the stability of the dough, saturated fat must be used. But in this case, the high saturated fatty acids cause health problems. Novarin, not only reduce the saturated fat level in bakery products, but also keep the functionality. Another beneficial side of the Novarin is not including trans fatty acids.

The company hide the details of the production process. But Chris van Rooijen, product developer industry, said it is partly due to the blending of the oils, and partly due to changes to the water face – that is, where the water meets the emulsifiers meets the fat.

We expect customers who want to consume bakery product that include less fat will prefer products with Novarin.

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