Bunge Loders Croklaan Wins Most Innovative Health Ingredient Award with Couva 806 NHShare This
The Bakery and Confectionery industries now have a clean label option and healthier choice of Cocoa Butter Replacer (CBR) for their products. Bunge Loders Croklaan’s innovative Cocoa Butter Replacer (CBR), Couva 806 NH, was unanimously voted as the winner of the coveted Most Innovative Health Ingredient Award at the recent Gulfood Manufacturing Industry Excellence Awards 2019 in Dubai.
“We are very proud of this recognition. Our leading edge lipid processing technology enables us to bring an innovative product to our customers that is five years ahead of its time in the Asian region.” said Manuel Laborde, Vice President Bunge Loders Croklaan Asia. “We’ve been in the business of developing oils and fats solutions for over 130 years and are the inventor of Cocoa Butter Equivalents (CBEs). Today we bring Couva 806 NH into the market, a non-hydrogenated, non-tempering, low saturated fat and trans-free product using our entire package of processing technology and formulation expertise.”
The new Couva 806 NH has more coating flexibility with reduced cracks and brings improved crystallization. With its medium melting profile, it is ideal for coating and enrobing in bakery and confectionery. This new non-hydrogenated CBR range has various coating fats used for enrobing nougat, choco pie, wafer, biscuit and other choco-bakery products.