Problem: Can I replace my donut fry shortening with a non-hydrogenated, zero trans fat alternative that improves my donuts’ nutritional profile, flavor and shelf life?
Solution: Move to a reduced saturated fat, non-hydrogenated donut fry shortening that is specially formulated to significantly improve sensory and shelf stability. A well-formulated shortening also will provide your donuts with great glaze adhesion.
What are some of the challenges in the industry today in regards to producing great-tasting donut products?
The bakery industry worldwide has been experiencing government regulatory pressure to eliminate trans fats from consumer goods. Following this, many food ingredient suppliers began to offer the industry high palm oil formulation products that would answer the call to remove trans fats. However, the donuts fried in high palm oil shortenings resulted in a donut that was high in saturated fat, left a tacky aftertaste on the palate and caused glazes to not adhere properly to the donut.
What is a better alternative?
Shortenings specially formulated using a combination of canola oil and a minimal amount of palm oil work well. Canola oil is lower in saturated fat than any other commonly used culinary oil, and has a high smoke point. When used in conjunction with palm, a canola shortening functions extremely well, resulting in a donut with minimal oil absorption. The donuts have a fresh, light taste and glazes adhere well.
Richardson Oilseed Limited’s Donut Fry-It is a product that has been well received by customers who say that the product functions well and the donuts taste great. The Canadian Institute of Food Science and Technology selected Richardson’s Gary Knox, research and development manager, as the 2011 Food Development Award winner for his creation of Donut Fry-It shortening. The product is trans fat compliant and contains 25 percent less saturated fat than other palm-based donut fry shortenings. One major customer in North America switched to Donut Fry-It in their bakery and reported a more than 30 percent increase in donut sales without making any other changes to their marketing strategy.
Does Richardson Oilseed Limited offer other non-hydrogenated margarines and shortenings with similar functionality?
Since 2004, Richardson Oilseed Limited has been developing margarines and shortenings that not only offer a healthier profile compared to other non-hydrogenated alternatives, but also meet a range of functional needs–from croissants to icings.
What resources are available if we reformulate?
Richardson’s sales representatives have extensive knowledge and experience. In conjunction with an exceptional R&D team, pilot plant, laboratories and test bakeries, Richardson can assist in identifying product solutions for large scale operations.
About the company
Richardson Oilseed Limited, a division of Richardson International, is one of the largest canola oil processors in the world. Its roots trace back to 1857, when James Richardson formed a grain trading company. Today, Richardson International is Canada’s largest privately owned agribusiness.