Many new start-ups are meeting consumer demands for products that contain non-GMO, organic, and “free-from” ingredients. Some small companies are quietly taking away market share from large food companies and others are creating entirely new food categories. So how can food processors keep sales from sliding? Product reformulation is an excellent first step.
Reformulation is not just about what to take out of foods. It could be as simple as switching some of your existing ingredients to something similar, but better-for-your customers. One of the ingredients that needs a closer look is the fat or oil you are currently using. It may be time to consider switching to a premium, non-GMO oil like USA sunflower oil.
How will sunflower oil improve your product formulations?
Whether you are creating snacks, sauces, entrees or healthier bakery items, sun oil will not only meet your functional requirements, but it may also increase your sales. In fact, an omnibus survey indicates that, 71 percent of consumers consider sunflower oil healthier than other oils and 64 percent say they are interested in purchasing products made with sunflower oil. ¹
Taste cannot be sacrificed
Sometimes reformulating presents taste and sensory challenges, so it’s important to consider an oil that will not change the flavor profile of your current product. Sunflower oil is an excellent solution, since it has a very neutral, light taste that allows the true flavor of a product’s ingredients to come through.
Can product shelf life be improved through reformulation?
The type of oil you choose can definitely impact the shelf life of your products. Since sunflower oil is high in monounsaturated fat and contains only a trace of Omega 3 polyunsaturated fat, it is more stable than many other oils and as a result it will provide a longer shelf life to many foods.
How can oil changes affect your product’s nutrition profile?
Many consumers are looking for foods with reduced saturated fat and others are interested non-GMO ingredients. Sunflower oil is available in mid and high oleic formats and it is low in saturated fat. It is also one of the few non-GMO oils that is plentiful and widely available to food manufacturers. Sunflower oil can also be blended with other fats and oils and often results in foods with the same taste and texture, but a healthier nutrition profile.
If you are curious about how sunflower oil will perform in your product formulations, contact a sunflower oil supplier or contact the National Sunflower Association at: 701-328-5100
¹ Omnibus survey hosted on the Angus Reid Forum on November 17 and 18, 2016
