Driving Fat Out of Food

Over half of the trans fat in consumers' diet comes from the food service sector. To address the need to provide healthier alternatives for diners, Dow AgroSciences has a low trans fat canola solution.

On showcase this week during the Culinary Institute of America/Harvard School of Public Health Worlds of Healthy Flavors Leadership Retreat for Chain Restaurants, Hotels, Supermarkets and Volume Food Service, Dow is touting its Natreon canola oil. The oil is a natural, highly-stable, virtually trans fat free, low saturate solution to partially hydrogenated oils currently used in most restaurants and processed food products.

There is consensus among some of the nation's top nutrition scientists that reducing trans and saturated fats is a major public health concern in the United States today. It is estimated that trans fats alone cause about 30,000 deaths per year.

"Natreon canola oil offers a complete package. It is highly stable and functional and can substantially improve the nutrition profile of food products today," says David Dzisiak, global business leader, Oils/Oilseeds for Dow AgroSciences. Saturated and trans fat could be reduced by more than 75% in one serving of french fries or in a typical cracker, when Natreon is used in place of partially hydrogenated oil.

Because Americans eat twice as much saturated fat as trans fat, it is important to recognize the need for a trans free oil that is also low in saturated fats. Like traditional canola oil, Natreon contains about 7% saturated fat, the lowest of any vegetable oil. Natreon has more than 70% monounsaturated fat for health and stability and has a higher omega-3 fatty acid content than most of the partially hydrogenated oils it can replace.

Natreon was developed by conventional plant breeding techniques and is a non-genetically modified product. In addition to its health attributes, fry studies have shown that Natreon outperforms partially hydrogenated soybean oil in stability, fry life, reduced polar compound formation, and important sensory attributes. The response among chefs was excellent as well, noting the clean, light taste that lets the flavor of foods shine through. With new and improved products like this natural, high-stability canola oil, healthier menu choices can be available immediately.