Assitol, 'healthy and sustainable' spreadable condiments are booming. The sector's production closes 2023 with 50 thousand tonnes, of which over 90% is mostly destined for industrial and artisan agri-food companies.
By law, the latest generation condiments must not contain more than 2% of trans fats on a fat basis, i.e. less than 1% of the entire product. The "plant based" formulation makes this ingredient suitable for lactose intolerants and for vegan and vegetarian consumers.