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Written for food industry decision makers, Food for Thought reports periodically on agro-food activities and advances within the Netherlands. Its articles, overviews and white papers provide an overall perspective on food technologies, innovations and R&D taking place here.

IOI-Loders Croklaan Expands with Innovative Manufacturing Operation at Port of Rotterdam

IOI-Loders Croklaan (ILC) recently opened a new facility at the Port of Rotterdam (PoR) devoted to the production of enzymatically interesterified fats and oils for the food industry. The plant represents a major addition to the company’s operations at the PoR, which will provide extra storage and production capacity, create important employment opportunities for the City of Rotterdam, and transform the factory into the largest facility of its kind in the world. This expansion also consolidates ILC’s position as a leading global producer and supplier of vegetable oils and fats.

The new factory represents a significant breakthrough in the oils and fats industry in terms of both innovation and sustainability. “It enables us to produce enzymatically rearranged ingredients for food manufacturers in a way that is both consistent and cost effective,” says Marc den Hartog, Sales & Marketing Director IOI-Loders Croklaan Europe. “We’re the first company in the world to provide the technology on this scale to customers – and we’re extremely proud to be able to offer this to the market.”

In addition, the new plant meets with ILC’s long-term strategic goals in the area of sustainability. The facility features the latest technologies to recover heat, minimize CO2 emissions, and reduce energy wastage. The company worked closely with environmental surveyors when designing the plant to minimize impact to the local environment and ecosystems.

To coincide with the opening of the new Rotterdam Palm Oil Plant Complex, ILC has also announced the launch of its new enzymatically interesterified product line, Crokvitol™. “The new Crokvitol™ portfolio features a number of different enzymatically rearranged ingredients designed specifically for customers from the margarine and bakery industries,” explains Den Hartog.