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The CreamOlive project introduces a natural fat derived from olive oil that remains solid at room temperature, aimed at improving the health profile of bakery products. This innovation reduces saturated fat content significantly, addressing consumer demand for healthier food options.
The CreamOlive project addresses the global need of healthy and high-quality production of bakery food, by introThe CreamOlive project addresses the global need of healthy and high-quality production of bakery food, by introducing thefirst
all-natural fat based on olive oil which is solid at room temperature, thus making it suitable to large industrial processes.This allows producing food with up to 60% lower saturated fat content, capturing the growing “palm oil free” and
“free from”trend in th…
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