Nutrition Profile • Healthier Label
Highlighting Healthier Options
Consumers are paying attention to what they eat. According to the 2016 International Food Information Council (IFIC) Food & Health Survey, they primarily use product labels and ingredient lists to help them determine what is healthy. For 44% of respondents, that means avoiding foods with saturated fats. Another one- to two-thirds recognize that some fats — polyunsaturated and monounsaturated — are better for them, but say they struggle to incorporate them in their diet because they are not sure what foods contain these good fats.
With zero trans fats and minimal saturated fats, Omega-9 Canola Oil can improve these key nutrition values, assist foodservice operators and food manufacturers in making over their labels and help consumers accomplish their health goals.
v U.S. Menu Labeling: Helping Consumers Make Informed Dining Decisions
National nutrition labeling on menus will not be required until May 2017, but many states and municipalities already have menu-labeling laws in place and, in advance of the effective date, several leading national chains are including calorie counts next to items on their menus and menu boards.
The key element of the regulations requires including calories next to food choices on printed menus and menu boards, and making additional nutrition information available upon request. Four of the categories required in an additional information section pertain to fat, encouraging restaurant chains to look for ingredients that will make these numbers more attractive. Using Omega-9 Canola Oil can eliminate trans fats and significantly reduce saturated fats, allowing for healthier versions of favorite restaurant foods without impacting taste, oil functionality or performance.
> U.S. Front-of-Pack Labeling: Highlighting Healthier Nutrient Profiles
In recent years, the number of food and beverage packages displaying nutritional information on the front has increased. In 2014, the Grocery Manufacturers Association and the Food Marketing Institute partnered on “Facts up Front,” a voluntary front-of-pack labeling initiative designed to provide consistency across packaged food products and help consumers identify more healthful food choices.
With Omega-9 Oils, food manufacturers can significantly reduce the bad fats, such as saturated fats, which 44% of consumers in the 2016 IFIC Food & Health Survey say they are actively trying to avoid.
Calculate the impact a switch to Omega-9 Oils may have on your business.