Over the past eight years, it has reduced the hydrogenated fat content of its filling and coating products from 47% to 20%. It has also reduced the trans-fatty-acid content of all vegetable oils it uses from 6.1% to 1.3% .
As a result, the firm now offers several bakery fillings with saturated fat levels below 10% and the bakestable barquette and pancake fillings range with less than 5% saturated fat.
Hans Vriens, chief innovation officer of Barry Callebaut said: "We are ready for the future and can provide 'healthier alternatives' not only for the confectionery and biscuit industry, but also for ice-cream and bakery applications."