Cargill finds consumers continuing to look for lower saturates in its FATitudes™ primary research

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.

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