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Non-hydrogenated Tenderflake the perfect recipe for pastry lovers

First product in Canadian lard and shortening category to carry non-hydrogenated claim

MISSISSAUGA, ON, Sep. 22, 2005 (Canada NewsWire via COMTEX News Network) — Maple Leaf Foods announced today that
completely non-hydrogenated Tenderflake pure lard is now being shipped to
grocery stores, offering consumers a smarter choice when baking because of the
elimination of harmful, processed trans fats. Tenderflake is the first lard in
the Canadian retail marketplace to carry the non-hydrogenated claim.

“Tenderflake lard is a pure animal product, not a processed shortening,”
says Colin Farnum, Director of Research and Development at Maple Leaf Foods,
the company which owns the Tenderflake brand. “In the making of vegetable
shortenings, liquid vegetable oils have to be partially hydrogenated in order
to make them a solid, thereby creating unwanted trans fats in very high
quantities. This is not the case with Tenderflake, a pure pork lard. Because
of the way our Canadian pork is raised, it is exceptionally lean, so the
naturally-occurring fat is solid. This results in a pure product that is
excellent for baking – as generations have found before us. There is
absolutely no need to fuss with Mother Nature,” says Farnum.

Tenderflake, sold in 454 gram bricks and 1.36 kg tubs, has only one per
cent trans fat compared to vegetable shortenings which can have as much as
thirty five per cent trans fat.

“Consumers today are looking for ‘sophisticated quality’,” says Lois
Ferguson, Registered Dietitian, author and food trends analyst. “They want to
know what they are eating and they love to savour high quality foods. Research
shows that many food professionals believe it’s important to get back to
basics and treat ingredients with simplicity and honesty. Consumers value that
too,” she says.

About Lard

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Pure lard is the secret ingredient to ensuring quality, perfect, tasty
and flaky piecrusts. Pie crusts and baked goods made with lard have lighter,
flakier crusts than those made with shortening, butter or margarine because of
the type of lard’s fat crystals. In the oven, lard resists melting as quickly
as butter or margarine, so the dough has time to rise higher. Lard can have a
very mild, nutlike flavour, making it a perfect complement to fruit and meat
pies, and has a long shelf life. Tenderflake has been on the market since
1943.

About Maple Leaf Foods

———————-

Maple Leaf Foods Inc. is a leading Canadian food processing company
committed to delivering quality food products to consumers around the world.
Headquartered in Toronto, Canada, the company employs approximately 23,000
people at its operations across Canada and in the United States, Europe and
Asia. The company had sales of $6.4 billion in 2004. Supported by its flagship
consumer brands – Maple Leaf, Schneiders and Dempster’s – and a family of
strong regional brands, the company is a market leader across its businesses.

Photograph available

SOURCE: Maple Leaf Foods Inc.

please contact: Cathy Carter, CJC Communications, (905) 338-0825