Technology Initiatives to Improve Food

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Opal Hubbard
5 years ago
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Session: Partially Hydrogenated d Vegetable Oils and Trans Fats in

1 Outside company logo Technology Initiatives to Improve Food Nutrition Presented at Health, Wellness and Ingredient Safety Session: Partially Hydrogenated d Vegetable Oils and Trans Fats in the US Diet Perspectives on Health, Ingredient Regulation and Labeling By Willie Loh

2 Why Trans Fat? > An evolving perception of lipid nutrition Lard, tallow Tropical oils Partial hydrogenation Tropical oils, fully hydrogenated oils? > Critical functionality for bakery Structure Texture Stability cis trans saturate 2

3 Authoritative Opinions National Academy of Sciences (2002) TFA consumption should be as low as possible WHO Global Strategy on Diet, Physical Activity & Health (2003) TFA intake should not exceed 1% total energy intake PAHO/WHO Task Force on Trans Free Americas (2007) Industrial TFA should be eliminated Proposed <2% total fat in veg oil/margarine + <5% other foods UN High Level Meeting on NCDs Political Declaration (2011) Total elimination from food supply by 2020 Government and NGO reports 3 Technology Initiatives to Improve Food Nutrition. GMA Science Forum, April 5, 2012

4 Global Regulatory Landscape Mandatory labeling of the TFA content of foods Canada (2002) became the first country to regulate the labeling of TFA. In Brazil and Argentina (2003) labeling regulations were negotiated and agreed in MERCOSUR US mandatory labeling (2005) Marketing Restrictions Dietary Guidance Program Restrictions Regulating the amount of TFA in foods Denmark (2003) became the first country to limit TFA content of foods. Switzerland (2008) became the second European country to regulate TFA content, setting a maximum limit of 2g TFA per 100g of oil or fat. Some US cities and states have acted to regulate TFA. Health Canada (2009) recommended FA content be less than 5% to total fat content (under review). Argentina set a goal of 2% total fat. 4 Technology Initiatives to Improve Food Nutrition. GMA Science Forum, April 5, 2012

5 Global Perspective for Solid Fats Geography Hydro* Palm* Market Direction** North America 0 trans done, low sats to come Venezuela 0 trans, low sats Brazil 0 trans, low sats ANZAC (limited) Low sats, s, 0 trans Malaysia 0 trans, low sats China 0trans India 0 trans Western Europe 0 trans, low sats Russia Unclear * Limited to use in bakery fats. Multiple liquid oil options exist. ** Feedback from brand leaders by region. 5

In NA, All These Foods Products are Trans Free * > Significant

foodservice foods > Huge investment by food industry to ensure

Distribution Supply chain > With few exceptions, most products are

$fractions and fully hydrogenated oils to eliminate trans content *$

6 In NA, All These Foods Products are Trans Free * > Significant reformulation to eliminate trans fat in most processed foods foodservice foods > Huge investment by food industry to ensure consumer transparency Recipe development Manufacturing Distribution Supply chain > With few exceptions, most products are Trans free* > Bakery products were the hardest to reformulate due to functional requirements > Food industry switched to palm fractions and fully hydrogenated oils to eliminate trans content * 0 Gm of Trans Per Servings 6

Significant Improvements in Nutritional Quality

Sats/Serving Pre 2006 2006 20102010 2011 Sats

Popcorn Wheat Crackers (12 Gm) (10 Gm) (1.

7 Significant Improvements in Nutritional Quality Gm Trans + Sats/Serving Pre Sats Trans Doughnuts Cookies Tortillas Microwave Popcorn Wheat Crackers (12 Gm) (10 Gm) (1.5 Gm) (12 Gm) (4.0 Gm) CV = Cargill s Clear Valley line of shortenings 7

8 Further Improvements are in the Works Gm Trans + Sats/Serving Pre ? Sats Trans Doughnuts Cookies Tortillas Microwave Popcorn Wheat Crackers (12 Gm) (10 Gm) (1.5 Gm) (12 Gm) (4.0 Gm) 8

9 Summary > Most geographies are moving, or have already moved, toward eliminating trans fat consumption in processed foods. > Reducing saturated fat is growing in priority for the food industry globally. ll > As science and consumer perception evolves, the food industry continues to invest to produce products with superior nutrition. > The latest round of reformulation followed labeling regulations in 2005 to list trans fat content. > Baked goods represent the toughest technical challenge to match structure, t texture t and shelf life functionalities of PH oils. > Fully hydrogenated oils, which contain virtually no trans fat, is a critical tool to improve the nutrition of baked products. > New technologies, today and in the future, require the use of fully hydrogenated oils to drive future nutritional improvements for baked goods. 9

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Trans Fatty Acids in the Canadian Food Supply

Trans Fatty Acids in the Canadian Food Supply Nimal Ratnayake, Ph.D. Bureau of Nutritional Sciences Health Canada, Ottawa Health Canada Santé Canada World Congress on Fats and Oils & 28 th ISF Congress