- Pastry and bread making reward spreadable condiments, the so-called plant based, which have now replaced the old margarines, thanks to a formulation based on vegetable oils and practically free of trans fats.
The sector's production closes 2023 with 50 thousand tonnes, of which over 90% is mostly destined for industrial and artisan agri-food companies.
This was revealed by Assitol, the Italian Association of the Oil Industry, a member of Federalimentare and Confindustria, which represents the sector.
"Companies and professionals - observes Giuseppe Allocca, president of the Assitol condiments and spreads group - choose these products for reasons linked to their formulation, rethought in a 'healthy' and sustainable sense".
By law, the Association recalls, 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;
in this way, their trans fat content is lower than that naturally present in ruminant fats.
"This is due to the commitment of the companies that were the first to promote self-regulation in the sector - recalls Allocca - and to the evolution of production processes in recent decades, which has eliminated the hydrogenation process, significantly cutting trans fatty acids from newly formulated condiments".
The workability, taste, softness and ease of preservation compared to other fats such as bases for cakes and pastries contributed to favoring the use of this product.
Furthermore, the "plant based" formulation makes this ingredient suitable for lactose intolerants and for vegan and vegetarian consumers.
The use of vegetable oils has also increased the sustainability of the sector, Allocca further recalls, with companies in the sector having revised packaging solutions to make them environmentally friendly.
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