2009 - Biscuitine™ 580, nominated for the Food Ingredients Excellence Award in the category Confectionery.
Biscuitine™ 580 is a zero-trans filling fat with acceptable saturated fat content but with processing characteristics comparable to its high trans, hydrogenated or highly saturated predecessors. Biscuitine™ 580 is the first zero-trans, easy-to-process alternative for slow crystallizing filling fats for chocolate confectionery and filled wafers.
Please click here for more information on the Biscuitine™ 580.
2007 - Couva™ 850NH nominated for the FiEurope Award 2007.
Couva™ 850NH is the first non temper coating fat containing 0% trans fats. It is an alternative for conventional, hydrogenated and trans fatty acid-containing coating fats and provides customers – chocolate confectionery and bakery manufacturers – a cost-effective (no additional investments in processing equipment), technologically easy-to-incorporate coating fat that meets the demands of the health-conscious consumer.
Loders Croklaan Europe won the Fi Europe Most Innovative Food Ingredient Award twice:
2001 - Cotebar™ , moisture barrier
1994 - Prestine™, anti bloom fat
Loders Croklaan Research Wins Prestigious AOCS Award.
At the recent Annual Meeting of the American Oil Chemists’ Society (AOCS) a presentation outlining some of Loders Croklaan’s ground-breaking work on palm oil crystallisation won the award for ‘Outstanding Paper Presentation’.
The award was given in recognition of the excellence of form, content and presentation of the paper on ‘Metastable Zone Width and Crystal Morphology of 1,3-dipalmitoyl-2-oleoylglycerol and tripalmitoylglycerol crystallised from acetone’. It was authored by Kevin Smith, Fred Cain and Geoff Talbot.
AOCS is the world’s leading society related to the science and technology of oils and fats. It was founded over 95 years ago in 1909 and now has over 5400 members world-wide. Its Annual Meeting is one of the premier events in the oils and fats calendar and attracts about 1700 delegates from all over the world.
To be selected to present at the conference is an honour in itself. To win an award such as this, selected from hundreds of potential presentations, is indeed prestigious.
Click on right to download a copy of the poster presentation itself.
Other Awards:
Loders Croklaan Europe has been shortlisted at the last two FIE events and won the Most Innovative Food Ingredients Award twice.
2009 - Biscuitine™ 580, nominated for the Food Ingredients Excellence Award in the category Confectionery.
Biscuitine™ 580 is a zero-trans filling fat with acceptable saturated fat content but with processing characteristics comparable to its high trans, hydrogenated or highly saturated predecessors. Biscuitine™ 580 is the first zero-trans, easy-to-process alternative for slow crystallizing filling fats for chocolate confectionery and filled wafers.
Please click here for more information on the Biscuitine™ 580.
2007 - Couva™ 850NH nominated for the FiEurope Award 2007.
Couva™ 850NH is the first non temper coating fat containing 0% trans fats. It is an alternative for conventional, hydrogenated and trans fatty acid-containing coating fats and provides customers – chocolate confectionery and bakery manufacturers – a cost-effective (no additional investments in processing equipment), technologically easy-to-incorporate coating fat that meets the demands of the health-conscious consumer.
Loders Croklaan Europe won the Fi Europe Most Innovative Food Ingredient Award twice:
2001 - Cotebar™ , moisture barrier
1994 - Prestine™, anti bloom fat