With Americans hoping for a time when meals can once again be enjoyed with extended family and friends, food manufacturers are looking at what current trends are likely to stick and what new trends are emerging?
At-home cooking and healthy snacking are likely here to stay and convenience foods, functional foods that are immunity-boosting and all types of plant-based food and beverages are definitely growing in demand. As well, manufacturers who bring the fun and adventure of restaurant food to their manufactured products will be the winners.
So, if you are working on a new food product or reformulating an existing product, the first thing to consider is the type of oil you are using.
Why switch to sunflower oil?
Non-GMO sunflower oil is a premium oil high in monounsaturated fats and since it contains only a trace of Omega 3 polyunsaturated fat, it is more stable than many other oils. As a result, sunflower oil gives many foods a longer shelf life. If you are creating fried or par-fried foods, sunflower oil has a longer fry life than many other oils and a lower rate of absorption than many other oils.
Will sunflower oil change the taste of my products?
Sunflower oil has a neutral taste which is ideal for a wide variety of applications, since it won't change the flavor of your customers' favorite foods. So, whether you are creating new grain-based snacks with a variety of seasonings, dressings and marinades with tasty herbs and spices, plant-based spreads, or non-dairy beverages, sun oil will not interfere with the taste and it could help to improve the texture of your products.
Consumers are looking for healthier products – is sunflower oil a healthy oil?
Sunflower oil can help create cleaner labels for your products due to the fact that it is non-GMO, contains natural antioxidants and can meet claims for low/no/reduced allergens.
Sunflower oil also meets an FDA claim that states high-oleic oils may reduce the risk of heart disease1.
How to make the switch?
- Edible oils must contain at least 70% oleic acid and need to be substituted for saturated fats. All high oleic sunflower oil and some mid oleic sunflower oil qualify for this claim.