US-based food and agriculture group Cargill has introduced a palm shortening line called PalmAgility for producers of cookies, pies and doughnuts.

PalmAgility is said to have been tested for performance in pies, doughnuts, cookies and crème fillings at the company’s Food Innovation Center.

Cargill North America global edible oils business R&D director John Satumba said: “Bakery customers face a variety of challenges with standard palm shortenings from transportation to storage to performance.

“PalmAgility’s virtue is that it is a single solution that helps address these multiple bakery performance needs.”

PalmAgility is claimed to offer a smoother and creamier texture than standard palm oil shortenings. It helps in speeding up mixing time and better incorporation of ingredients on baking equipment.

Additionally, the new palm shortening line also helps minimise brittleness across a wider temperature range, allowing customers to store it easily without sacrificing workability or texture.

“Bakery customers face a variety of challenges with standard palm shortenings from transportation to storage to performance.”

Initially, the new shortening is available in four product lines, which are PalmAgility 204 All-Purpose Shortening, PalmAgility 204 Filling Fat Shortening, PalmAgility 213 and 217 Donut Frying Shortenings.

Satumba further added: “Increasingly, bakery producers want customized solutions that address their specific challenges such as temperature tolerance or melting point. We’ll continue our research and development efforts to expand our PalmAgility line to better meet those needs.”

Cargill said that the palm oil shortening has become one of the preferred alternative products for bakery producers with the US regulatory restrictions in place on the use of partially hydrogenated oils (PHOs) in food.

Last month, Cargill announced its plans to invest over $200m in Pakistan in the next three to five years.

The company will make the investment in sectors ranging from dairy, edible oils, meat and animal feed.