Soybean Oil in Spotlight as CPG and Foodservice Brands Pivot Toward Heart Health
U.S. consumers have good reasons to seek out foods made with heart healthy oils.
Public health agencies and advocacy groups warn against numerous risk factors for cardiovascular disease, including excessive dietary intake of oils high in saturated and trans fats. Under pressure to reduce reliance on saturated fat-rich oils like palm and to eliminate partially hydrogenated oils altogether, consumer packaged goods (CPG) and foodservice brands face an enormous challenge in replacing these oils without impacting the functional and sensory qualities that they rely on and that consumers expect.
There is good news for manufacturers and foodservice operators looking to replace saturated and trans fats. In 2017, the FDA approved a qualified heart health claim for commodity soybean oil. Then, in November 2018, the FDA approved a similar claim for high oleic oils, including high oleic soybean oil. These recent approvals allow for on-pack and on-menu heart health messaging, which recent survey data suggest is desirable to consumers.