As food manufacturers recognize the growing consumer demand for cleaner labels, a recent report1 indicates that they are reformulating products like never before. In fact, in 2016, more than 179,000 products were reformulated worldwide, more than double than the previous year. Key target areas for reformulation — the reduction of saturated and trans fat and the removal of partially hydrogenated oils.
Sunflower oil is a non-GMO, trans fat free oil that can be successfully used to help you overcome your reformulations challenges. Whether you are creating better-for-you snacks, “free-from” foods, or healthier bakery items, sunflower oil may be able to assist with your functional requirements and may also increase your sales. Consumers have a healthy perception of sunflower oil and 64 percent2 indicate that they are interested in purchasing products made with sunflower oil.
Will consumers notice the difference if you switch to sun oil?
Research shows that using high oleic sunflower oil as a partial substitute for saturated fat in bakery items such as muffins, cookies, crackers and croissants resulted in foods with the same taste and texture, and also a healthier nutrition label. As well, since sunflower oil has a neutral, light taste it won’t interfere with seasonings or flavorings in your product that appeal to your customers in your current formulation.
Will your product’s shelf life be affected?
Sunflower oil is very high in monounsaturated fat and contains only a trace of Omega 3 polyunsaturated fat. As a result, it is more stable than other oils and often provides longer shelf life when it is used as an ingredient in food products, it and also helps to prevent mold growth when it is used as a spray oil for snack bars, dried fruits and other foods.
If you have been using PHOs for frying, can sun oil assist in your reformulation?
Sunflower oil is a superior fry oil because of its high oleic fatty acid content. Its composition gives it a longer fry life and a higher smoke point than many other oils, making it an ideal fry oil. There is less absorption of sun oil into the food than other oils, therefore creating lighter tasting products and a cleaner label.
Will sun oil provide greater health benefits than your current oil?
Depending on the type of oil you are currently using, switching to sunflower oil you could create a healthier fat profile for your product. Sunflower oil is high in monounsaturated fat and studies show that when research participants replaced saturated fat with mid-oleic sun oil, it not only lowered their LDL (bad) cholesterol, but it also increased their HDL (good) cholesterol levels.
With consumers looking more closely at nutrition labels, something as simple as changing your oil, could help to differentiate and create greater demand for your product.
If you are curious as to how sun oil will perform in your product formulations, contact a sunflower oil supplier here or contact the National Sunflower Association at 701-328-5100.
1eMarketer Retail Report - Food Fight: CPG Firms, Retailers Race to Redesign Products, March 17, 2017
2Omnibus survey hosted on the Angus Reid Forum on November 17 and 18, 2016