Cargill has announced it will launch Clear Valley low saturate canola oil, a high stability canola oil with 4 to 4.5 percent saturated fat– 25 percent less saturated fat than conventional canola oil and the lowest amount of saturated fat of any vegetable oil offered to food manufacturers to date.
It will initially be available in North America and will expand to other geographies in the future. Product will be available for customer testing in early 2010.
Clear Valley low saturate canola oil is expected to deliver the high quality taste and performance food manufacturers and foodservice providers need, and the nutritional benefits consumers demand. With 4 to 4.5 percent saturated fat, Clear Valley low saturate canola oil may allow food manufacturers to differentiate their brand with nutrient content claims such as low in saturated fat, reduced saturated fat or saturated fat free. Primary market research demonstrates that market share gains are possible if companies promote reduced saturated fat as a front of box claim.
“Cargill has a wealth of knowledge and scientific resources in oils and shortenings,” said Jenny Verner, president, Cargill Specialty Canola Oils. “This new technology will enable Cargill to expand our offerings into the ‘next generation’ of low saturate oils. By combining our unique seed technology, product development and supply chain capabilities, we want Cargill to be the company that food manufacturers and foodservice operators call first when they are developing nutritious products for their consumers.”
Clear Valley low saturate canola oil extends Cargill’s high oleic product platform and is expected to deliver similar functionality, mouth feel and fry and shelf life stability as its current high oleic canola oils, with the added nutritional benefits that help customers meet their saturated fat goals. A key recommendation of the U.S. Dietary Guidelines is to: “Consume less than 10 percent of calories from saturated fatty acids and limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.”
“Clear Valley low saturate canola oil will not only give food manufacturers more flexibility in delivering great tasting products with low to no saturated fat, it may allow them to reach the voluntary nutritional guidelines set by the Center for Science in the Public Interest (CSPI) when marketing to children,” said Peter L. Bordi, director, Pennsylvania State University Center for Food Innovation (CFI).
Clear Valley low saturate canola oil is produced from Cargill’s Victory hybrid seeds specifically designed by Cargill scientists for maximum yield and performance to add value to farm businesses. Cargill’s Victory hybrids have superior agronomic performance, as well as the groundbreaking science, technology and ability to advance healthier oils with high stability and function.
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