Saturated Fat Free Oil Debuts at IFT
The 2010 Dietary Guidelines for Americans call for an overall reduction in saturated fat intake, replaced by monounsaturated and polyunsaturated fats, to decrease risk for cardiovascular disease. Consumers now realize the impact that “bad,” trans and saturated, fats have on their diet and long-term health and are looking for healthier oils now more than ever. According to the "2010 Gallup Study of Healthy Fats & Oils," adults are making about the same amount of effort to include healthy fats and oils in their diet (58 percent) as they are to exclude unhealthy ones (61 percent).
With Omega-9 Sunflower Oil, food companies may significantly reduce or eliminate saturated fat from new front-of-pack labels, which will begin to appear on retail shelves within the next two years. “Omega-9 Sunflower Oil provides a very powerful ingredient advantage for food manufacturers, potentially allowing them to eliminate saturated fat from food products by making the switch,” said David Dzisiak, Commercial Leader Grains & Oils for Dow AgroSciences. In fact, recent concept research found consumers preferred a saturated fat free label claim on a retail bottle of oil five to one over the same product labeled without the claim. “This can truly impact purchasing behavior at the grocery store. It’s pretty amazing to offer an oil that’s virtually all ‘good’ fat,” Dzisiak explained.
From the June 13, 2011,Prepared Foods' Daily News.