3.28.23 - Fine-Tuning Fats and Oils

For Immediate Release

Tuesday, March 28, 2023
Joyce Friedberg

Baked goods, Food, Tableware, Dishware, Ingredient, Recipe, Cuisine, Plate, Dish, Serveware

Consumers are being more mindful of their health and wellbeing. More than half of consumers are closely monitoring the fats and oils in the foods they buy, and the amount of fat is an important consideration in consumers' purchase decisions, according to Cargill’s proprietary FATitudes research. The study (conducted in 2022) also noted that 72% of consumers say they check the ingredient lists to avoid trans fats, and a similar number (68%) aims to avoid saturated fats, suggesting that consumers recognize these choices may be less healthful.

Improving Fat Profiles
Cargill uses a structured approach to help manufacturers improve the fat profile of their products. “Typically, we approach the opportunity by using fortification, increasing desirable traits, or lowering properties of concern like saturated fat content, explains Dr. John Satumba, PhD., global bakery technical lead and regional R&D director for North America, global edible oil solutions, Cargill. The company can look at finding a fat or oil with a lower saturated fat content. In applications where a liquid oil with high stability is desired and applicable, the company offers solutions such as their high oleic canola or high oleic sunflower oils (subject to market availability).


This article originally ran on Snack Food & Wholesale Bakery.

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