Loders Croklaan

IOI Loders Croklaan Earns ‘Excellent’ SQF Level 2 Certification

IOI Loders Croklaan, a market leader in the supply of innovative, trans-free, healthy oils to the North American market, earned an “Excellent" score on its recent SQF Level II audit. ...More
December 21, 2011
Posted in News
Reading Palms: A Palm Oil Primer

Palm oil use in the United States is growing due to improvements in perception, advances in production and expansion of product application. ...More
December 20, 2011
Posted in Articles, Bakery / Cereal
Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More
September 28, 2011
Posted in Articles, Bakery / Cereal
Reduced-Fat Formulating

Cutting the fat in food products requires specific strategies that lower fat, but not quality. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Guilt-Free Snacks

Snacking often leads to over-indulgence and regret. Thankfully, there are strategies for formulating satisfying, guilt-free snacks, from sweet and savory to crispy and crunchy. ...More
July 26, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals
Loders Croklaan Receives Delivery of Sustainable Palm Oil

Loders Croklaan announced that its first bulk shipment of Roundtable on Sustainable Palm Oil (RSPO)-certified sustainable palm oil arrived in North America. ...More
February 22, 2011
Posted in News
Scouting Out Healthier Snack Food Fats

Switching from one oil to another in snack-food formulations is no easy feat. There are a number of hurdles to overcome, especially when going from saturated fat to unsaturated fat. ...More
February 18, 2011
Posted in Articles, Bakery / Cereal, Fiber
Trans-free Shortenings for Doughnut Frying

Loders Croklaan blends palm oil fractions to produce the SansTrans™ DF Select Series, trans-free shortenings designed especially for doughnut frying. ...More
November 15, 2010
Posted in Articles, Bakery / Cereal
Baking Sans Trans

New trans-free fats, including those made from palm, canola and soybean oils—and often combinations thereof—help replace the functionality of partially hydrogenated fats in a wide variety of baked goods. ...More
July 26, 2010
Posted in Articles, Bakery / Cereal