Focusing on edible fats and oil choices Not this kind! This Kind!

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Hilda McGee
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1 Focusing on edible fats and oil choices Not this kind! This Kind! Presented at: Connections 2012 By Robert Collette Institute of Shortening and Edible Oils

2 Factors Effecting Edible Fat and Oil Use 1.Trans fat reduction/decrease in production and use of partially hydrogenated oils Consumer awareness of trans and saturated fat in food due to: Government policy, Educational campaigns (e.g. AHA), Advocacy (e.g. Center for Science in the Public Interest) Media, including social media 2.Rising interest in natural, organic, clean label food, and sustainable food 3.Suppliers continue to respond to reformulation demands 4.Biotechnology awareness *

Drivers related to trans fat reduction IOM: Trans Fat consumption be as low as possible CSPI: Filed a citizen

Citizen petition from University professor to ban Trans Fat in food supply California initiates 1 st State-wide

goal FDA 2012-2016 Strategic Plan 2002 2003 2006 2005 2007 2009 2010 2012 FDA: trans Fat Labeling Final Rule DG

oils New York City bans Trans fat - (< 0.

3 Drivers related to trans fat reduction IOM: Trans Fat consumption be as low as possible CSPI: Filed a citizen petition to FDA requesting removal of GRAS status of PHOs Implementation of FDA mandatory labeling of trans Fat Citizen petition from University professor to ban Trans Fat in food supply California initiates 1 st State-wide trans fat ban based on NYC ban Continued focus on trans fat & PHOs Research Studies: Monitoring intakes Program goal FDA Strategic Plan FDA: trans Fat Labeling Final Rule DG 2005 Limit intake of fats and oils high in saturated or Trans fatty acids & choose products low in such fats & oils New York City bans Trans fat - (< 0.5 g trans/ serving in spreads, cooking oil, shortening) in restaurants DG 2010 Keep trans fatty acid consumption as low as possible, limiting foods that contain synthetic sources of trans fats, such as PHOs

4 Studies Show decrease in added trans fat 4.6g trans fat/day intake from food >70% decrease 1.3g trans fat/day Update Estimates of Trans Fat intake by the U.S. Populations. D. Doell, et al. FDA-OFAS IFT 2011

5 Studies show decrease in added trans-fat intake from food Blood levels of TFA are also reduced: A preliminary study by the CDC found that blood levels of trans fatty acids decreased by 58% (63% elaidic acid) in white males from 2000 to Levels of Plasma trans-fatty Acids in Non-Hispanic White Adults in the United States in 2000 and Hubert W. Vesper, el al. JAMA Feb

PHOs Research Studies: Monitoring intakes Program goal FDA 2012-2016 Strategic Plan Walmart Commitment: Eliminate

6 What is Ahead for trans fat reduction? CSPI: Filed a citizen petition to FDA requesting removal of GRAS status of PHOs Continued focus on trans fat & PHOs Research Studies: Monitoring intakes Program goal FDA Strategic Plan Walmart Commitment: Eliminate all remaining industrial trans fats in packaged food products Walmart sells by 2015 WHO total elimination of PHO from the food supply by FDA Action on the CSPI Petition???

7 U.S. Consumption of Soyoil for Food and For Industrial Products, Including Biodiesel 2000/ /12 and USDA FAS Forecast for 2012/13

8 Get the chemicals out of my food A recent survey of moms by the International Food Information Council showed: A great deal of uncertainty from conflicting reports of what chemicals are safe and harmful. The loose definition of natural, continues to confound consumers. Moms often feel guilty when they purchase foods that contain chemicals or ingredients labeled by activist groups or the media as dangerous, and Moms are striving to feed their children the healthiest, least processed foods. Finally, the research suggested that education about food chemicals and contaminants is vital, but must achieve a balance where education does not cause more consumer fear.

listed trans fat and sodium along with arsenic, BPA and

9 Get the chemicals out of my food In a recent survey of moms by the International Food Information Council (IFIC), moms listed trans fat and sodium along with arsenic, BPA and acrylamide when asked about terms chemicals and contaminants in food.

10 Rising interest in natural, organic, local, clean label food, and sustainable food Source: IFIC

11 What are consumers asking for? Food that is healthy including less sodium, sugars and trans fat, saturated fat, and total fat Food without chemical ingredients ( clean label ) Food that is more natural (is GMO natural?) Food that is more local Food that is more sustainable (is GMO sustainable?)

Food manufacturer needs when Manufacturer requirements:

12 Food manufacturer needs when Manufacturer requirements: reformulating products No. 1 maintain consumer confidence Taste parity Functionality/appearance parity Minimize operational changes (processing steps, equipment, etc.) More healthy than before (sats & trans-- sodium & sugars too) More environmentally friendly than before Readily available and consistently available Pricing, less expensive than before

13 Suppliers continue to respond to reformulation demands Partially hydrogenated oil use has declined with trans fat due to reformulation efforts Easiest reformulation mostly completed canola especially high oleic and palm and palm fractions have benefited In 2005, prior to mandatory trans fat labeling edible palm use just under 1 B lb in 2012 probably reaching over 2 B lb Toughest reformulation is ahead (bakery and specialty food) need more sat fats but not too much

14 New Trait Oils Can Be Game Changers Liquid soybean oil (as is and in blends) and hydrogenated (especially fully) will continue as an important food oils High oleic soybean oil (HOSO) could help recover some lost stable oil demand and/or future growth if customer demands met Available in sufficient quantity and geographic location Compete on functionality and flavor (e.g. with HOCO) Compete on Nutritional (good source of monos, low in sats) Price (close to parity especially if other factors are same)

15 New Trait Oils Can Be Game Changers Other new trait oils are of interest Stearidonic soybean oil could relieve pressure on fish stocks as source oils for N-3 fatty acids (more of niche) High stearic acid (regarded by many as neutral saturated fat) could be important oil in bakery and other applications needing solid fats A driver that can effect the game changers Changing consumer attitudes and demands Preserving consumer perception of soybean oil as healthy Continued acceptance of hydrogenated oils on the label Allay Concerns about biotech (Cal Prop 37, other states, just label campaign, etc)

TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET. Robert M. Reeves, President Institute of Shortening and Edible Oils

Agricultural Outlook Forum 2005 Presented Thursday, February 24, 2005 TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET Robert M. Reeves, President Institute of Shortening and Edible