Spreads and fillings innovation

IOI Loders Croklaan has launched its latest innovation in the spreads and soft fillings market, Creamelt Stand. According to the company, this unique technology not only enables the production of spreads and soft fillings for consumption in hot climates, but also enables the use of real chocolate. Creamelt Stand has been nominated for the Fi Innovation award in the confectionery category.

Until now, consumption of spreads in warmer climates faces oil separation issues. In warm conditions spreads are not stable, resulting in an oil layer on top of the spread that gives the product an unappealing appearance. Creamelt Stand, will prevent/reduce the oil exudation while maintaining excellent sensorial properties. It also increases the crystallisation speed of the spreads making higher production speeds possible.

Producers also struggle to incorporate real chocolate in confectionery spreads and soft fillings without post hardening or bloom. Creamelt Stand provides a solution by making the spread more stable protecting it against texture changes due to re-crystallisation.

“We are happy to say that – with the introduction of Creamelt Stand – these struggles are a thing of the past,” says Roald Hulst, sales director Europe at IOI Loders Croklaan. “This ground-breaking innovation will not only give producers the opportunity to expand their geographical coverage, but also expand their category by creating new consumer products that until now were impossible to produce.”

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