Natural Products Insider

MAR-APR 2019

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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20 INSIDER March/April 2019 The release of the 2015-2020 Dietary Guidelines for Americans (DGAs) marked a key turning point for public opinion of the healthfulness of food by placing more emphasis on types of foods and eating patterns rather than actual dietary components deemed public health concerns by past guidelines. Key recommendations included reducing trans fats and limiting saturated fat intake to less than 10 percent of daily calories. The guidelines noted: "Strong and consistent evidence shows that replacing saturated fats with unsaturated fats, especially polyunsaturated fats, is associated with reduced blood levels of total cholesterol and LDL [low-density lipoprotein]. Additionally, strong and consistent evidence shows that replacing saturated fats with polyunsaturated fats is associated with a reduced risk of CVD [cardiovascular disease] events (heart attacks) and CVD-related deaths." The DGAs suggest a healthy eating pattern should include consumption of plant-based oils such as from canola, corn, olive, peanut, saffl ower, soybean and sunfl ower, as well as oils naturally present in nuts, seeds, seafood, olives and avocados. Consumers are taking heed. According to the International Food Information Council (IFIC) Foundation's 2018 Food & Health Survey, more than half of U.S. consumers viewed saturated fats as unhealthy, while nearly 70 percent said they understood the health benefi ts of omega-3 fatty acids. Futher, data from Packaged Facts' 2017 "Food Formulation Trends: Oils and Fats" report found tr ans fats are avoided the most (35 percent) by consumers, followed by saturated fats (29 percent), partially hydrogenated oils (PHOs) (24 percent), margarine (21 percent), and vegetable shortening (18 percent). This heightened demand for healthier fats and oils is impacting all food and beverage categories, particularly indulgent goodies like cookies, cakes and confectionery that contain higher fat content. The good news is fat and oil technologies are keeping pace with the ever-dynamic needs and preferences of today's marketplace, and brands are turning to ingredient suppliers for healthier options that don't compromise taste or function. Health and Wellness Driving Market Growth According to the 2018 "Global Fats and Oils Market - Growth, Trends and Forecast" report from Research and Markets, the global fats and oils market is expected to reach US$270 billion by 2023, refl ecting a 5.2 percent compound annual growth rate (CAGR) from 2018 to 2023. Driving market growth is increased consumption of processed foods, confectionery and ready-to-drink (RTD) beverages as well as demand for polyunsaturated fats. The report also noted increased demand for olive oil, LDL-lowering and HDL (high- density lipoprotein)-increasing oils and fats are causing a shift in the global oils and fats market. "Health and wellness are becoming increasingly important to consumers in all of their food interactions, from the snack aisle in the grocery store to the corner booth of their favorite restaurant," said Mark Stavro, senior director of marketing, Bunge North America. "Consumers are increasingly demanding 'good' fats, such as polyunsaturated and monounsaturated fats, and continue to look to olive and canola oil as well as avocados and nuts to provide these." To build awareness of its heart health benefi ts and to give food manufacturers the opportunity to market them, Bunge independently petitioned FDA to approve a qualifi ed heart health claim for soybean oil. "Now, following the FDA's approval of the claim, brands are better positioned to market heart health on their packaging," Stavro said. Today, "better-for-you" has moved beyond health claims to a broad category of general health and wellness with products made with ingredients that are clean label, organic, non-GMO (genetically modifi ed organism), sustainable, traceable and minimally processed. Bunge offers a range of oil ingredients available in Non-GMO Project Verifi ed, USDA Certifi ed Organic and certifi ed Transitional options. Its Whole Harvest line of expeller-pressed oils include Non-GMO Project Verifi ed soy and canola oil and USDA certifi ed organic soybean oil. "The oils are expeller-pressed, which is a more sustainable approach to making oil versus conventional extraction methods," Stavro explained. "The soybean oil is also sustainably refi ned, which better reduces waste compared to conventional refi ning techniques. The soy and canola oils are transparently sourced from farms across North America." Formulation Considerations Cost and functionality are critical areas brands must consider when making the switch to clean fats and oils. In some cases, removal of certain fats is straightforward and results in minimal extra cost; in other cases, fats can have a major functional role, and therefore must be replaced with other ingredient or processing solutions. Consider tran s fats, which have been linked to increased LDL, or "bad" cholesterol, and decreased HDL, or "good" cholesterol. In 2015, FDA stripped PHOs, the main source of artifi cial tra ns fats, of their GRAS (generally recognized as Food and Be verage: Healthy Fats & Oils The 2015-2020 Dietary Guidelines for Americans (DGAs) suggest consumption of plant-based oils as part of a healthy eating pattern. Removing some types of fats from baked goods can cause challenges for formulators. Cost and functionality must be considered when making the switch to clean fats and oils. Healthier Fats and Oils in the Spotlight by Judie Bizzozero INSIDER's Take

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