Cargill expands its edible oil facility in Malaysia

Cargill has announced the expansion of its edible oil plant in Port Klang, Malaysia, with a new specialty fats production line. The multimillion-dollar investment is designed to help strengthen its portfolio of specialty fat products for developing chocolate confectionery, bakery and dairy products that are tailored to market needs.

The expanded facility will enable advanced palm oil processes, producing a range of cocoa butter equivalents, low-trans-fatty-acid cocoa butter replacers, and specialty fats for chocolate confectionery, frying, baking or fillings applications.

“As food producers navigate evolving cocoa and ingredient markets, our expanded specialty fats portfolio provides an alternative solution with greater flexibility to optimise formulations while maintaining consistent taste and texture. This strengthens our ability to work with chocolate, confectionery, bakery and dairy customers as a trusted supplier and innovation partner,” said Kashan Rashid, Vice President and Managing Director, Cargill’s Food Southeast Asia, Australia and New Zealand.

Beyond strengthening its existing portfolio, Cargill is also introducing new brands with semi-customised specialty fat blends to help respond to market trends:

• Cargill Bakefry is frying fat designed for foodservice and quick-service restaurant operators, delivering good frying stability and reduced oil weeping to help fried products, such as donuts, maintain quality from fryer to consumer.
• Cargill Bakefill is a specialty fat for fillings such as buttercream and bakery cream, which is designed to help cakes stay moist by keeping syrup and fat well emulsified, reducing separation and improving filling stability.

Cargill operates two edible oil facilities in Malaysia that play a central role in its global specialty fats operations, supplying customers across Asia–Pacific and EMEA (Europe, Middle East and Africa). These operations are supported by global sourcing of palm-based and specialty oils such as shea, which are further processed into ingredients to ensure diversified supply.

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