Helping Customers Replace Trans Fats

Challenge

As the health case mounted against trans fatty acids, restaurant and packaged goods customers looked to Cargill to help develop zero trans fat oils* that would offer equivalent taste, functionality and cost. Equally important was the matter of supply: Could Cargill ensure adequate amounts of new zero trans fat oil* products? And could we ensure that their taste, quality and functional attributes would be maintained throughout the supply chain?

Approach

To solve the trans fats problem, Cargill’s plant breeding specialists worked with our customers to understand the functionalities required of any new zero trans fats oil* to be used in their products. These experts then applied their deep knowledge of genetics and agronomy to develop plants that would yield the traits needed to achieve the necessary taste, stability, shelf-life and other functionalities. In addition, they used their extensive experience in supply chain development – built on a deep understanding of each of the supply chain’s parts and how they

work together – to deliver the needed traits in the quantities (and of the quality) required by our customers.

Results

Our customers led the industry with innovative zero trans fat products* and, in the process, met consumer needs, complied with regulatory requirements and strengthened their brands.

* Zero grams trans fat per serving