< Back to news

FrieslandCampina Kievit expands Vana®-Lata portfolio leveraging the goodness of dairy

June 22, 2018

  • Vana-Lata’s butter and cream composition enables brands to leverage global food trends, including a growing consumer need for indulgence and transparency.
  • The popularity of clean label products is growing rapidly, adding nearly 10% value to the bakery retail market in the U.S. alone.[1]
  • A growing need for indulgence, including texture varieties and premiumization, make the Vana®-Lata portfolio a perfect fit for consumers on the lookout for moments of feeling good.

FrieslandCampina Kievit, one of the leading global manufacturers of food and beverage ingredients, has expanded its range of fat powders, which leverages the goodness of dairy. Two new Vana-Lata additions, the butter-based Vana-Lata BB75B and the cream-based Vana-Lata CB72B, enable customers to adapt to global food trends as well as specific bakery and savoury trends.

The trend towards clean label and all natural is rapidly growing, which is a result of the increasing demand for product transparency and traceability. 38% of European consumers regularly check the ingredients list before buying, while 39% avoid food and drinks entirely if they contain artificial additives or preservatives.[2] In the bakery segment, this translates to a trend towards artisan, authentic foods that consumers understand and relate to.

The current bakery market offers a larger than ever variety of indulgence to accommodate consumer demand, from an abundance of choice in products to rising variety in textures. This has resulted in a 15% growth of butter applications,[3] as consumers yearn for a simple, homemade touch to their products with a delicious full mouthfeel and taste. Additionally, enhancing sensory qualities has become a key focus to create shareworthy products in a social-media driven world.

FrieslandCampina Kievit based their Vana-Lata portfolio on consumer behaviours. Gea de Groot, Global Product Group Manager: “The dairy-based fat powders in the portfolio offer the possibility of a butter or cream base. This enables increased premiumization, in line with the changing consumer wants and needs. That doesn’t just go for bakery products like butter cookies and brioche buns, but also for savoury shiitake soup, mashed potatoes and béchamel sauce. It also offers relevant possibilities for labelling. Although local legislation can vary, the use of Vana-Lata enables creating understandable labels, which is what consumers expect and look for.”

The new additions to the Vana-Lata portfolio are Vana-Lata BB75B and Vana-Lata CB72B. The Vana-Lata BB75B contributes to an enhanced sensorial buttery taste and has a shelf life of 12 months, helping manufacturers open new and potentially farther markets. Through its high butter content, manufacturers can access possibilities for all natural labelling. Vana-Lata BB75B has excellent dough properties in combinations with high protein and zero e-numbers.

Vana-Lata CB72B offers a premium sensory experience with whitening looks and superb creamy taste, adding freshness to products. It has a shelf-life of 9 months and is an all-round ingredient with endless application possibilities and proven functionalities.

Both new innovations combine the goodness of dairy with full supply chain transparency.

FrieslandCampina Kievit continues to keep with shifting consumer behaviours and is committed to partner with customers to create trend-based applications for the changing beverage and food consumer market.

Want to find out more? Visit the product page for Vana-Lata for more information.


[1] It’s clear: Transparency is winning the US retail market. (2017, August 21). Retrieved from https://www.nielsen.com/us/en/insights/reports/2017/transparency-is-winning-the-us-retail-market.html

[2] Dairy producers try to keep it ‘clean’. (2017, July).

[3] Green, E. (2018, April 10). Butter: A healthy fat or fad? Retrieved from https://m.foodingredientsfirst.com/news/butter-a-healthy-fat-or-fad.html