Cargill launches Clear Valley® 80 High Oleic Canola Oil
Next generation high oleic oil delivers best flavor, stability, consumer label, and packaging cost reduction available in any vegetable oil
Date: 13 June 2011
Contact: Niki Larson, 952-742-2122, email@example.com
NEW ORLEANS – Cargill today at the Institute of Food Technologists (IFT) Food Expo introduced its newest healthier oil – Clear Valley® 80 High Oleic Canola Oil – a natural, high oleic oil that delivers the same nutritional benefits featured in earlier generations of Clear Valley products. It is a first-of-its-kind product because it has low levels of saturated fat, zero grams trans fat (per 14 gram serving), and a cost-saving solution due to its exceptional shelf life.
Today, many consumers are seeking snacks and baked goods with less saturated fat. In fact, according to NMI’s 2010 Health & Wellness Trends Report™, 56 percent of consumers said that they would like to have less saturated fats in their foods, and 41 percent indicated that they check “saturated fat” most often on packaged food and beverage labels. With low levels of saturated fat and zero grams trans fat (per 14 gram serving), Clear Valley® 80 High Oleic Canola Oil provides the most consumer-friendly label of any vegetable oil currently available.
Because it resists oxidation and the development of flavor “off” notes, Clear Valley® 80 High Oleic Canola Oil allows food manufacturers to forgo familiar formulation challenges associated with the use of canola oil to create great tasting cereals, snacks and baked products.
“For more than 15 years, Cargill has been developing high oleic canola oils with increased heat and oxidative stability,” said Willie Loh, vice president of marketing, Cargill Oils & Shortenings. “Unlike typical canola oil, which can develop ‘grassy’ and ‘painty’ off-notes when oxidized, high oleic oils have natural resistance to oxidation without going through hydrogenation, fractionation or other complex processing. With the highest level of oleic acid of all canola oils, and the highest level of oxidative stability among all high oleic oils on the market, Clear Valley® 80 canola oil is by far one of the most stable vegetable oils currently available, eliminating common flavor and shelf-life challenges often associated with formulating with healthier fats.”
Clear Valley® 80 High Oleic Canola Oil’s exceptional resistance to oxidation also can offer food manufacturers cost savings by providing an extended shelf life over other canola oils, and it also may allow customers to switch to more environmentally-friendly packaging, and save on packaging film.
Clear Valley® 80 High Oleic Canola Oil provides:
Exceptionally high oxidative stability
Low levels of saturated fat and zero grams trans fat (per 14 gram serving)
Superior oil functionality for processed foods
For more information, visit Cargill’s booth (#6039) at IFT, June 11-14, 2011, at the New Orleans Morial Convention Center. Visitors to the booth can taste a berries and white chocolate granola bar featuring Clear Valley® 80 High Oleic Canola Oil.
Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 131,000 people in 66 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. .