Kensing, LLC is introducing a prototype formulation of light cream cheese enriched with Sunvasterol EST, its sunflower-sourced plant sterol formulation, giving the household staple a wellness upgrade by adding heart health benefits. Kensing invites visitors to taste cardio functional cream cheese at Fi Europe on November 17-19 in Frankfurt at booth #30H38.

Derived exclusively from sunflower seeds, Sunvasterol EST offers phytosterols in a clean-label, non-GMO composition designed for supplement applications as well as to enrich a range of everyday foods. It also allows for allergen-free by origin labeling.

Sunvasterol EST delivers clinically supported cholesterol-lowering benefits of plant sterols. Plant sterols are natural lipid components found in seeds, grains, nuts, and legumes. Structurally similar to cholesterol, they are known for lowering blood LDL-cholesterol when added to the diet. This effect is supported by EFSA-approved health claims at daily intake of 1.5–3.0g. Sunflower seeds are one of the richest seed-based sources of these cholesterol‑lowering compounds.

Last year, Kensing received EFSA novel food exclusivity for Sunvasterol. The EU authorisation allows for an expanded phytosterol specification, permitting a higher proportion of naturally occurring minor sterols (between 3% and 7%). This grants better alignment with the natural composition of Kensing’s sunflower sterols and reduces the need for any unnecessary processing.

Kensing’s proprietary formulation is composed of naturally derived concentrated phytosterols (primarily beta-sitosterol, stigmasterol, and campesterol), esterified with fatty acids from sunflower oil. This renders the ingredient more fat-soluble, enabling its smooth integration into fat-containing foods such as cream cheese, margarine, milk products, salad dressings, as well as food supplements. 

The light cream cheese prototype retains the classic creamy texture and mild, neutral flavor consumers expect from the popular spread. The esterified Sunvasterol™ EST disperses evenly into the fat phase, helping avoid the grainy or waxy mouthfeel that can be associated with free sterols. The result is a functional take on an everyday favorite that fits breakfast or snack time with the same indulgent sensory experience.

“We’re opening new possibilities for making phytosterols part of consumers’ daily wellness routines by incorporating them into everyday dietary staples, from spreads to yogurts,” declares Alessio Tagliaferri, VP global business development & marketing for Kensing. “Consuming plant sterols with meals is generally recommended to maximize their LDL cholesterol-lowering benefits, as they work in the digestive tract by reducing cholesterol absorption. Integrating them into foods commonly enjoyed at mealtimes therefore makes both practical and nutritional sense.”