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Achieving the perfect choc chip cookie crunch or the smoothest melt of a biscuit cream filling means getting the blend of oils in your recipe just right.  Balancing demand for delicious, indulgent snacks with government targets on fat, sugar and calorie reduction can only be achieved by considering the type of fat used. 

The perception of sweetness in the mouth depends on the type of fat as well as the type of sweetener. The palatability of fat or protein or other positive nutrition ingredients is enhanced greatly with the right fat type.  With our plant-based oils you can address all these requirements to make biscuits and cookies that tick all the boxes.

Our ingredients work well in:

  • Sandwich biscuits
  • Sweet biscuits
  • Savoury crackers
  • Breakfast biscuits
  • Chocolate chip cookies
  • Kids biscuits
  • Chocolate coated biscuits
  • Seasonal biscuits and more …

How we can support

Our Customer Innovation team works closely with brand owners, product developers and retailers to achieve their objectives.  We can help you develop your range to create innovative new biscuit and cookie products, to improve the nutritional content of existing favourites or to make your recipe vegan, for example.  Challenge us with your next opportunity – our experts are ready to support you.

  • We can help you to:
  • Reduce calories
  • Meet HFSS guidelines
  • Remove dairy based ingredients
  • Reduce carbon footprint
  • Improve sustainability credentials

Related Recipe

Reduced Sugar Choc Cip Cookies

Reduced Sugar Choc Chip Cookies

Still tasty, but lower in sugar

Did you know that by replacing the fat used in your recipe, you can adjust the level of sweetness at the same time?

View Recipe