Manufacturers are turning back to lard in an effort to avoid the high levels of trans-fatty acids present in hydrogenated palm fat.
Eaten in quantity, trans-fatty acids have the potential to cause harm and so the US is introducing legislation to remove them from products. While no such legislation exists in Europe, multinational confectionery manufacturers have already acted to remove hydrogenated palm oil from their products.
Warwick-based Silbury Marketing, which is offering a new a premium Italian lard, says the product is being taken up as an alternative to palm fat in sauces, roux, pastes and ready meals.
A by- product from the production of Parma ham, the refined lard has a low slip point of 30-32°C. Adrian Hall, a director at Silbury says: "We are marketing it as a high quality product for businesses involved in the production of top quality ready meals and baked goods including breads, pizzas and pies. We also understand excellent results are obtained when it is used for deep fat frying."