Cargill Introduces FlakeSelect
The new offering enables food manufacturers to reduce sodium in snacks, baked goods and processed foods, or reformulate with sea salt.
John Franklin, marketing manager at Cargill, said: â€œFour out of 10 consumers check product labels for low sodium claims, and most of the sodium consumed in the American diet comes from processed and restaurant foods. FlakeSelect allows food processors and food service operators to reduce the amount of sodium in their products while maintaining the taste and appearance consumers demand."
In addition, Cargill has also introduced Clear Valley 80 High Oleic Canola Oil, a natural, high oleic oil that has low levels of saturated fat, zero grams trans fat (per 14 gram serving).
â€œFor more than 15 years, Cargill has been developing high oleic canola oils with increased heat and oxidative stability,â€ said Willie Loh, vice president of marketing, Cargill Oils & Shortenings.
â€œUnlike typical canola oil, which can develop grassy and painty off-notes when oxidized, high oleic oils have natural resistance to oxidation without going through hydrogenation, fractionation or other complex processing,â€said Willie Loh.
Cargill has said to offer palm oil certified by the Roundtable on Sustainable Palm Oil (RSPO) to North American food manufacturers. At the end of 2010, 70 percent of Cargillâ€™s total crude palm oil was purchased from RSPO members.
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