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This story was first published in Food & Drink Business May/June 2020.

Margarine has become a major part of our diet and overtaken butter in popularity for use in many applications. 

The growing vegan market and changing dietary requirements have contributed to manufacturers moving away from butter to margarine.

However, some bakeries choose to continue using butter based on traditional recipes, and A S Harrison & Co also has viable products for those customer needs.

A S Harrison & Co margarine is created with superior quality, reliability and consistency and above all, full traceability from farm to fork.

For customers interested in butter blends, it has recipes with butter content ranging from five to 50 per cent.

Flavour profiles range from full bodied strong buttery flavours to a more subtle profile depending on your desired outcome and percentages of butter content added.

A S Harrison & Co’s extensive range of margarine, shortening, butter substitutes, blends and creaming shortenings have adaptable fat states, rheological variants, artisan ranges, full traceability, are free of preservatives, colours, lactose and gluten free.

A S Harrison & Co support customers with its technical support as well as its diverse product range that will suit changing business needs.

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At an event in Sydney this week, industry and academia involved in the smart sensing project for HDPE recycling shared progress and key findings of the NSW government backed initiative.