Cargill finds consumers continuing to look for lower saturates in its FATitudes™ primary research
Commercial development of healthier oil for foodservice and food manufacturers is ahead of schedule
MINNEAPOLIS - June 29, 2016 – Cargill’s primary market research data FATitudes™—the consumer perspective of fat and oils in North America—has found that after sugar, fat is the second-most important ingredient consumers are monitoring on food product labels.
In addition, the type of fat and the claim made have impact on the likelihood for consumers to purchase a product.
“We know from FATitudes that 67 percent of consumers are checking for saturated fat in the products they buy,” said Mark Christiansen, managing director, Cargill Global Edible Oil Solutions – Global Specialties. “About 50 percent of all consumers are likely to purchase a product with a No Saturate claim.”
Christiansen added, “This information is particularly noteworthy because Cargill has made tremendous progress lowering saturated fat content in our specialty canola oils. Cargill’s Clear Valley® 65 canola oil already has among the lowest saturated fat content available at 7 percent. Our customers continue to expect breakthrough innovation for high oleic canola oil. And soon we will provide even a lower saturate Clear Valley® oil for our customers.”
Visit www.cargillfoods.com/clearvalley for more details about Cargill’s high oleic canola oil products.
Kristine Sanschagrin, 952-742-6080, [email protected]
Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and 150 years of experience. We have 149,000 employees in 70 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work. For more information, visit Cargill.com and our News Center.