Chocolate & Confectionery

Low Safa Cocoa Butter Alternatives: REDUSAT


After the reduction and removal of trans saturated fatty acids, an important trend in the food industry is the reduction of saturated fatty acids (SAFA). The biggest challenge is to find alternatives for food products that obtain their hard structure from the (hard) fat they contain. The novelty of our REDUSAT-range is that hard compounds can be obtained, despite a lower saturated fatty acid content.
REDUSAT received at FIE 2009 the award for the most innovative confectionery product.

Product leaflets