Margarine and Shortening

The aroma and flavour of fresh bakery products is a simple pleasure that transcends cultural boundaries. From the smell of freshly baked bread to the crunch of a flaky pastry at breakfast time and the tender goodness of a sweet birthday cake, baked goods rely on food oils and fats to achieve aromas, flavours and textures that create memories we cherish.The food manufacturing and food service sectors have come to on vegetable-based margarine and shortening products as an alternative to dairy fats like butter and animal fats like tallow and lard. The confectionery and wider food manufacturing industries also uses vegetable margarine and shortening as an economical non-dairy alternative.