Reduced fat and healthy oils
Consumer needs and policy initiatives are driving reduced fat/healthier oils dialogue and action in the food industry. Cargill’s solutions can help satisfy these needs in your food applications.
See what Cargill technologists and applications scientists have to say about some of the key challenges being faced by food formulators.
Past Perspectives articles about reduced fats and healthy oils
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Omega-3s: slick ways to boost nutrition while lowering saturated fat - Linsen Liu> Product Development manager, Specialty Canola Oils Our customers wanted to enrich their products with omega-3 fatty acids — but without the grassy flavor they often impart. Enter Clear Valley® omega-3 oils and shortenings. |
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Canola oil and seed: a breed apart - Mervyn de Souza> Senior manager of trait breeding and development, Specialty Canola Oils Cargill's ingredient oil customers want heart-healthy solutions that protect their brand as consumer expectations expand and regulations tighten. In response, we harness expertise from across Cargill—trait breeding, grains and oils, seed crushing, food researchers and applications scientists—to generate unique oil blends. |
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Cost containment at this year’s International Dairy Foods Association show - Joe Klemaszewski> Principal food scientist, Cargill Texturizing Solutions Our dairy customers are frequently asking us how we can help them deal with rising input costs while continuing to produce the great tasting, high quality products that their customers expect from them. |
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Watching your fats for heart health? Why not “block” cholesterol? - Carol Lowry> Senior applications scientist, Cargill Health & Nutrition The CoroWise® brand of plant sterols, which are structurally similar to cholesterol in the human body, can help. Plant sterols may reduce the risk of heart disease when paired with a diet low in saturated fat and cholesterol. |
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Meeting the challenge of reducing saturated fat in foods marketed to kids - Dan Lampert, MBA> Technical services manager, Cargill Oils & Shortenings We're up against another difficult but very important challenge: to develop foods with no more than 1 gram of saturated fat per serving which are marketed to children. |
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Indulging in better-for-you cakes and muffins - Bill Gilbert> Principal food technologist and master baker at Cargill Reduced-fat muffins and cakes that taste as good as full-fat versions? Eating is believing when it comes to baked goods made with Cargill's CitriTex® blends. |
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Making fried foods healthier without sacrificing taste - Mike Erickson> Technical Service Manager, Cargill Oils & Shortenings While there may be no such thing as "healthy" fried foods, the food industry has made great strides in making them healthier while preserving their appeal. For example, Cargill has virtually eliminated the trans fat and significantly reduced the saturated fat in its cooking oils. |
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations. |
