Healthy, Organic, and Sustainable Fats and Oils for Baking
Like most food industry segments, the baked goods division is transforming. People are no longer satisfied with convoluted labeling standards and low-quality ingredients that may cause environmental harm. Snacks and sweet treats are not going anywhere. However, the types of fats and oils they contain may need to change.
The Role of Fats and Oils in Baking
Fat is a source of essential fatty acids, which the body needs in moderation. The most common types of fat used in baking are solid fats, such as butter, shortening, and lard, and liquid fats, like vegetable oils. Coconut oil is also becoming a popular baking ingredient and lies somewhere between solid and liquid fat. Fats serve three functions in baked goods:
- Preserves moisture. Fats coat the other ingredients in a dough or batter, preventing them from drying out and burning during baking.
- Creates a softer mouthfeel. Flour coated with fat develops shorter gluten strands during baking, giving the final product a softer, spongier texture.
- Helps the pastry rise. Mixing fat into a recipe leaves air pockets in the batter, helping it rise more during baking. Water drops stuck to fat molecules evaporate, lifting the pastry in the oven.
Consumer Trend: Organic Fats and Oils
Organic ingredients are 100% natural. That means they come from the ground, do not come into contact with synthetic pesticides, and are minimally processed. Depending on the organic ingredient content, there are a few different ways to label organic foods in the US.
Organic coconut oil, shea oil, and sunflower oil are rising stars in the baked goods sector. Most organic oils are cold-pressed, meaning they are extracted directly from the fruit/seed without chemical solvents or heat processing. These “virgin” oils maintain a higher antioxidant content than their refined alternatives.
Consumer Trend: Sustainable Sourcing
Cargill’s latest market research shows that consumers increasingly seek sustainably sourced products that reflect their values. In the baking sector, that means finding Fair Trade cocoa, ethical vanilla extract, and more recently, sustainable vegetable oils.
Many ingredients that give us baking fats, such as coconut oil and shea butter, come from equatorial regions built on low-cost labor. Supply chain transparency protects the farm workers who harvest the raw materials, giving them adequate recognition and fair compensation.
It also holds brands accountable for the environmental impact of their activities. Sustainably sourced vegetable oils do not contribute to deforestation and the destruction of tropical ecosystems.
A Note on Palm Oil and the RSPO
In the commercial baking industry, palm oil is liquid gold. You’ll find it in everything from store-bought cookie dough and pie crusts to ice cream and canned frosting. It’s made from the fruit of oil palm trees native to Africa, but today, most of it comes from Indonesia and Malaysia.
The problem with palm oil is that it contributes to deforestation in the tropics. Farmers clear large portions of land to plant crops, which destroys habitats of endangered animals like orangutans, pygmy elephants, and rhinos. In 2004, the WWF formed the Roundtable on Sustainable Palm Oil (RSPO) to develop a plan for producing oil sustainably.
Consumers are becoming more aware of palm oil’s damaging effects. Baking with RSPO-certified palm oil can help producers meet their customers’ demand for greener products.
Complement Fats and Oils With Quality Flavorings
Baking is the science of bringing unrelated ingredients together to form new foods. Apart from fats and oils, it takes grains, dairy, and plant-based flavorings to produce a delicious finished product. Advanced Biotech’s premium vanilla extract, natural flavorings, and certified organic ingredients make the perfect partner for modern bakers in today’s eco-conscious climate.
Please contact us for more information.