Cargill fats and oils provide food manufacturers greater opportunity to formulate natural food products

Consumers are expressing concerns over artificial ingredients, and food manufacturers are responding with new natural products. Even during the deep economic downturn, products with natural claims saw significant growth. According to AC Neilsen, bakery products with natural claims saw sales revenue rise by 39% during the 52 weeks ending October 3, 2009, and this trend is expected to continue to grow.

Cargill recognized the need to help its customers respond to the demand for natural food products. Cargill’s fats and oils portfolio went through an internal regulatory review process to determine whether they might represent suitable ingredients for Food and Drug Administration (FDA) regulated foods marketed as natural. As a result, several Cargill oils and fats (as listed) were deemed compliant with the FDA’s policy on natural.

The FDA has not established a regulatory definition of the word natural on food labels. Rather, it follows a policy that this term may be used provided it is not false and misleading. The FDA’s policy states:

“The agency will maintain its current policy not to restrict the use of the term ‘natural’ except for added color, synthetic substances and flavors as provided in 21 CFR 101.22. Additionally, the agency will maintain its policy regarding the use of ‘natural’ as meaning that nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in the food.” (58 Federal Register 2302, January 6, 1993).

For many Cargill fats and oils these points are applicable. The compliant fats and oils are extracted from oilseeds and tropical oil sources and purified through removal of residual phospholipids, color compounds, trace minerals, and volatile components. Purification may include a variety of physical processes such as centrifugation, adsorption, distillation, and filtration as well as a variety of processing aids used to facilitate the physical processes.  These processing aids are removed from the final fat and oils. Natural citric acid produced by fermentation may be included in the fats and oils to sequester any remaining pro-oxidant minerals to preserve freshness. The compliant fats and oils have no added color, no added artificial or synthetic materials, and include no materials that consumers would not normally expect to be present in such products.

Under these parameters, Cargill considers a natural claim for certain fats and oils in its portfolio to be consistent with FDA policy on the use of the term natural. These considerations apply only to foods and beverages that are subject to labeling regulations of the FDA. Foods such as processed meat and poultry products are subject to labeling regulations of the USDA Food Safety and Inspection Service, which has issued definitions for use of the term natural. FSIS regulations require case-by-case approval for use of a natural label on products containing ingredients that have undergone more than minimal processing.

As with all issues concerning food labeling, manufacturers should consult with their own regulatory and legal advisors prior to making labeling decisions. Manufacturers should also check applicable foreign regulations in the case of products that may be exported.