Canola Ink
July 31, 2009
In This Issue
UK Aims to Reduce Saturated Fat in Food Products
Eating Veggies with Healthy Fat Means Greater Nutrient Absorption
U.S. Considers Taxing Unhealthy Food Products
New Take on a Classic Cake
Functionality of Healthy Oils Improving
Healthy Food 101: Canola Oil is Good for You
Unilever to Remove Trans Fat From all Soft Spread Products
Please copy, reprint or transmit any portion of this report. Contact Robert Hunter at (204) 982-2126 or e-mail hunterr@canolacouncil.org with questions or comments.
UK Aims to Reduce Saturated Fat in Food Products
As part of its 2008 Saturated Fat and Energy Intake program to combat cardiovascular disease and diabetes, the UK’s Food Standards Agency has drafted recommendations for food manufacturers to use less saturated fat and sugar, reduce portion sizes and increase marketing dollars for healthier products. They call for baked goods to be reduced in saturated fat by five to 10 percent by 2010 and food service baked items to be made with low saturated fat frying oils. Final guidelines are expected by year-end.
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Eating Veggies with Healthy Fat Means Greater Nutrient Absorption
A study at Iowa State University confirmed that consuming a little healthy fat with vegetables helps intake of carotenoids, which act as antioxidants. Researchers compared the blood samples of people who ate salad with full-fat dressing with those who ate salad with reduced-fat or fat-free dressing to find that only the full-fat group had absorbed the fat-soluble carotenoids. Canola oil and vinegar, anyone?
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U.S. Considers Taxing Unhealthy Food Products
The Obama administration has an idea that could help pay for health care reform: put a sales tax of 10 percent or more on fattening foods and beverages. Such a tax could raise $522 billion over the next 10 years. The concept aims to reduce the hefty health care cost of obesity and to promote wellness, but has been met with opposition from the food industry.
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New Take on a Classic Cake
A healthy version of red velvet birthday cake made with canola oil, beets, applesauce, chocolate and quinoa flour won the heart of the Food Network’s "Ace of Cakes" Duff Goldman. It was then deemed the official cake of the American Cancer Society after winning the organization’s "Taste More Birthdays" contest. A culinary student invented the recipe.
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Functionality of Healthy Oils Improving
Oils containing heart-healthy omega-3 and monounsaturated fats like canola oil are showing greater promise in food product development, according to Prepared Foods. For example, high-oleic canola oil has enough stability to replace partially hydrogenated oils. Canola oil in general is touted for its healthy fat profile, including the FDA-approved qualified health claim.
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Healthy Food 101: Canola Oil is Good for You
Misinformation about the nutritional value of canola oil was quickly clarified at Examiner.com, which assured readers of the oil’s health attributes, including half the saturated fat of olive oil. The writer also noted the culinary advantages of canola oil’s high smoke point and neutral taste.
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Unilever to Remove Trans Fat From all Soft Spread Products
Unilever’s butter replacements, such as I Can’t Believe It’s Not Butter!®, Shedd’s Spread Country Crock® and Promise®, will have zero partially hydrogenated oils or trans fat by 2010. The spreads will be made with a healthy blend of canola and other vegetable oils and have 70 percent less saturated fat than real butter.
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