Cargill Corporate | North America Change Region


Cost Management Functional Foods Indulgence		Reduced Calories and Sugar Reduced Fat and Healthy Oils Reduced Sodium		Cargill e-News Perspectives Events & Trade Shows


Bakery Snacks & Cereal Beverages		Beverages - Alcoholic Confectionery Dairy		Convenience Foods Fruits & Vegetables Meat & Fish


Citrates Cocoa & Chocolate Dry Corn Ingredients Functional Systems Health Promoting Ingredients		Horizon Milling Hydrocolloids Lecithins Malt Oils & Shortenings		Protein Salt Starches & Derivatives Sweeteners


Ingredient Brands		Product Line Brands


2013 2012		2011 2010		2009

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Issues in the oils industry

This section touches on several social, environmental and nutritional issues that affect the food manufacturing industry.


	Clean Label Consumers are growing more aware of the ingredients listed on the packages of the foods that they buy. Forty-nine percent look at the ingredient list when making purchasing decisions, and since 2006, consumer preference for shorter and recognizable ingredient lists has grown to 46%.
	Nutritional Claims and Regulations Federal and state governments are enacting policies related to food and health, such as improving school lunches and regulating trans and saturated fats. And a host of public initiatives are raising awareness of the relationship between diet and health.
	Obesity in the United States Obesity is being called a crisis and an epidemic across the country. Since 1960, the prevalence of overweight and obese people has risen from 44.8% to 66% in U.S. adults, ages 20-74.
	Palm Sustainability Palm oil is the world’s most widely used and versatile vegetable oil with uses in food applications, in soap and cosmetics and more recently in biofuels.
	Partially Hydrogenated vs. Fully Hydrogenated Oils What’s the difference between partially hydrogenated oil and fully hydrogenated oil? Is one really “healthier” than the other? The answer is yes.
	Regulating Fats Here is a brief look at of some of the many headline-making news items regarding fats, particularly trans fats, over the last decade, including legislation, published studies and voluntary changes made by fast-food chains.
	Trans and Saturated Fats The Centers for Disease Control and Prevention (CDC) and the American Heart Association (AHA) are among the agencies taking the position that there is a strong link between the consumption of certain dietary fats and the development of coronary heart disease in humans.