Changing our Margarine

We are currently transitioning from using Dairy-Free Margarine to Shortening due to concerns about the ingredients in the Dairy-Free Margarine. Since most of our customers are dairy-free, we will not be switching to butter. While I would prefer tallow or lard, there seems to be a lack of understanding regarding animal fats among our customers.

At present, we use two different types of Margarine, depending on availability:

**Crystal Margarine** 
Ingredients: Canola oil, water, modified palm and palm kernel oil, salt, dextrose, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavor, annatto, turmeric, vitamin A palmitate, vitamin D2.

**GFS Margarine**

Ingredients: Canola oil, water, modified palm and palm kernel oils, salt, dextrose, vegetable monoglycerides, soy lecithin (soy), potassium sorbate, natural flavors, annatto, turmeric, vitamin A palmitate, vitamin D2. Contains: Soy.

There are many unnecessary ingredients in these products.

For Shortening, you will notice there are only a few ingredients

**Bunge Pure Vegetable Shortening** (All Purpose, Non-Hydrogenated) Ingredients: Modified palm oil, canola oil.

**La Perla 100% Vegetable Shortening** Ingredients: Palm oil, modified palm oil, and canola oil.

If we require a buttery flavour for a shortbread cookie or pound cake, we will add a dairy-free butter emulsion. In most baked goods, the absence of butter flavouring is often unnoticeable.

**Ingredients for Butter Emulsion:** Water, propylene glycol, natural and/or artificial flavors, modified corn starch, xanthan gum, citric acid, and potassium sorbate. 

We are also looking into other options for the buttery Flavouring that contain even fewer ingredients. We just need to confirm it is Dairy & Gluten Free