Focusing on edible fats and oil choices

Presented at:

Connections 2012

By Robert Collette

Institute of Shortening and Edible Oils

Not this kind!This Kind!

Factors Effecting Edible Fat and Oil Use

1.Trans fat reduction/decrease in production and use of partially hydrogenated oils

●Consumer awareness of trans and saturated fat in food due to:

●Government policy,●Educational campaigns (e.g. AHA), ●Advocacy (e.g. Center for Science in the Public Interest)●Media, including social media

2.Rising interest in natural, organic, clean label food, and sustainable food

3.Suppliers continue to respond to reformulation demands4.Biotechnology awareness

*

Drivers related to trans fat reduction

2002

FDA: trans Fat Labeling Final Rule

CSPI: Filed a citizen petition

to FDA requesting

removal of GRAS status of PHOs

Implementation of FDA mandatory

labeling of trans Fat

Citizen petition from

University professor to

ban Trans Fat in food supply

DG 2010 “Keep trans fatty acid consumption as low as possible, limiting foods that contain synthetic sources of trans fats, such as PHOs”

Continued focus on trans fat & PHOs

●Research Studies: Monitoring intakes●Program goal FDA 2012-2016 Strategic Plan

DG 2005 “Limit intake of fats and oils high in

saturated or Trans fatty acids & choose

products low in such fats & oils”

IOM: “Trans Fat consumption be as low as

possible”

20102009 20122003 20062005

New York City—

bans Trans fat - (< 0.5 g trans/ serving in

spreads, cooking oil, shortening) in

restaurants

2007

California

initiates 1st State-wide

trans fat ban based on NYC

ban

Studies Show decrease in “added” trans fat intake from food

4.6g trans fat/day

2003

1.3g trans fat/day

2011

>70% decrease

1Update Estimates of Trans Fat intake by the U.S. Populations. D. Doell, et al. FDA-OFAS IFT 2011

Studies show decrease in “added” trans-fat intake from food

●Blood levels of TFA are also reduced:●A preliminary study by the CDC found that blood levels of trans fatty acids decreased by 58% (63% elaidic acid) in white males

from 2000 to 20092

2Levels of Plasma trans-Fatty Acids in Non-Hispanic White Adults in the United States in 2000 and 2009. Hubert W. Vesper, el al. JAMA Feb 8 2012

What is Ahead for trans fat reduction?

CSPI: Filed a citizen petition

to FDA requesting

removal of GRAS status of PHOs

WHO “total elimination of PHO from the food supply by 2020”

Continued focus on trans fat & PHOs

●Research Studies: Monitoring intakes●Program goal FDA 2012-2016 Strategic Plan

20122004

Walmart Commitment:Eliminate all remaining industrial trans fats in packaged food products Walmart sells by 2015

2015 2020

FDA Action on the CSPI Petition

???

U.S. Consumption of Soyoil for Food and For Industrial Products, Including Biodiesel

2000/01 – 2011/12 and USDA FAS Forecast for 2012/13

Get the “chemicals’ out of my food

A recent survey of moms by the International Food Information Council showed:●A great deal of uncertainty from conflicting reports of what chemicals are safe and harmful. ●The loose definition of “natural,” continues to confound consumers. ●Moms often feel guilty when they purchase foods that contain chemicals or ingredients labeled by activist groups or the media as “dangerous,” and ●Moms are striving to feed their children the “healthiest,” least “processed” foods.●Finally, the research suggested that education about food chemicals and contaminants is vital, but must achieve a balance where education does not cause more consumer fear.

Get the “chemicals out of my food

In a recent survey of moms by the International Food Information Council (IFIC), moms listed trans fat and sodium along with arsenic, BPA and acrylamide when asked about terms “chemicals” and “contaminants” in food.

Rising interest in “natural”, organic, “local,” “clean” label food, and “sustainable” food

Source: IFIC

What are consumers asking for?

●Food that is “healthy” including less sodium, sugars and trans fat, saturated fat, and total fat●Food without “chemical” ingredients (“clean label”)●Food that is more “natural” (is GMO natural?)●Food that is more “local”●Food that is more “sustainable” (is GMO sustainable?)

Food manufacturer needs when reformulating products

Manufacturer requirements:

●No. 1 maintain consumer confidence●Taste parity●Functionality/appearance parity●Minimize operational changes (processing steps, equipment, etc.)●More healthy than before (sats & trans-- sodium & sugars too) ●More environmentally friendly than before● Readily available and consistently available ●Pricing, less expensive than before

Suppliers continue to respond to reformulation demands

●Partially hydrogenated oil use has declined with trans fat due to reformulation efforts●Easiest reformulation mostly completed canola especially high oleic and palm and palm fractions have benefited

●In 2005, prior to mandatory trans fat labeling edible palm use just under 1 B lb in 2012 probably reaching over 2 B lb

●Toughest reformulation is ahead (bakery and specialty food) need more sat fats but not too much

New Trait Oils Can Be Game Changers

●Liquid soybean oil (as is and in blends) and hydrogenated (especially fully) will continue as an important food oils●High oleic soybean oil (HOSO) could help recover some lost stable oil demand and/or future growth if customer demands met

●Available in sufficient quantity and geographic location●Compete on functionality and flavor (e.g. with HOCO) ●Compete on Nutritional (good source of monos, low in sats)●Price (close to parity especially if other factors are same)

New Trait Oils Can Be Game Changers●Other new trait oils are of interest

●Stearidonic soybean oil could relieve pressure on fish stocks as source oils for N-3 fatty acids (more of niche)●High stearic acid (regarded by many as neutral saturated fat) could be important oil in bakery and other applications needing solid fats

●A driver that can effect the game changers●Changing consumer attitudes and demands

●Preserving consumer perception of soybean oil as “healthy”●Continued acceptance of hydrogenated oils on the label●Allay Concerns about biotech (Cal Prop 37, other states, “just label campaign, etc)