Coasun Inc. was founded in 2008 by Alejandro Marangoni and Steve Bernet in Guelph, Ontario, Canada. Marangoni is a Professor and Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada, and a world authority in the field of fats and oils. Bernet is a chemist by training with a specialist in the commercialization of technology.
The need to find long-term solutions to eliminate trans fats from our food supply while minimizing the use of saturated fat led to the discovery and development of a novel oil-in-water structured emulsion that functions effectively as a baking margarine. Coasun can be made without the use of hydrogenated oils, animal fats or palm oil, thus allowing for the manufacture of healthier food products. Moreover, the emulsion is 35% water, meaning that it also contains less calories than regular margarine or shortening.
Together, Marangoni and Bernet developed the technology required for the successful use of Coasun in bakery products. Practically every kind of bakery product can be successfully made with Coasun, from sponge cake to brownies to cookies. World-wide patents protect Coasun technology, which is now licensed in three continents. Bernet left the company in 2012. Marangoni and Associates continue developing Coasun technology for diverse applications, including an all-natural hypoallergenic cosmetic cream that is completely petroleum free.