IOI Corp Bhd's subsidiary, IOI-Loders Croklaan, yesterday launched its new enzymatically interesterified product line, called Crokvitol^™, for the margarine and bakery industries in Europe.

In a statement from Netherlands yesterday, IOI said the new variant of heart-healthy bakery fats is produced by its newly-completed specialty fats plant in Rotterdam.

"This new plant enables us to be the first company in the world to consistently produce enzymatically-processed bakery fats at competitive prices," said IOI executive director Datuk Lee Yeow Chor at the launch of the product.

Enzymatic rearrangement, though expensive, has long been recognised as a healthy and natural way to process oils and fats.

Only now, IOI-Loders Croklaan is able to do it at competitive prices while incorporating environmental conservation measures.

Lee said the new specialty fats plant is able to recover heat, minimise carbon dioxide emissions and is energy-efficient.