Fats and oils

At Kinder, we mainly use vegetable oils and fats in our recipes, while the only animal fat we use is cow-milk butter. None of our recipes use fats derived from industrial hydrogenation.

Ingredient

Fats (or lipids), carbohydrates and protein are the three macronutrients that are essential to our bodies and are present in our diets in large quantities to supply us with energy.
We generally consume either animal fats, coming from animal products such as meat, fish, eggs as well as milk and its derivatives, or vegetable fats, coming from fruits, oil-containing seeds, legumes, and cereals.

Kinder selection and quality control

One of the secrets to the taste and texture that make our products delicious and different from one another, is in the constant study that goes into finding the right balance among fats that are naturally present in our ingredients, like milk, cocoa and hazelnuts, and the ones we expertly add.

Our experts carefully study this equilibrium when creating our recipes and investigate the best way to combine the various properties of different fats to make our fillings extra creamy for some products, or to create crisp and crunchy products or to create products that are especially spongy and soft.

These careful combinations are also effective in blending our ingredients and their flavours together and so create the taste we are looking for. The delicate touch of a fat can cushion stronger flavours, making the whole experience more refined for our palate. The goal behind all this patient work is simple: achieving that perfect harmony between texture and taste, that is so dear to those who love our recipes. Obviously, behind all of this study is the careful selection of our raw materials.