Health & Nutrition
In the global context of health, diet and physical activity the European oils and fats sector strives to improve the fatty acid profile of the oils and fats formulations (reduction of TFA and SAFA and increase of MUFA and PUFA) and develop healthier alternatives for all food applications.
A number of initiatives have been undertaken over the years by FEDIOL members, among which:
A new model to estimate the intake of vegetable oils and fats in the diet in a comprehensive way has been published in August 2015 in the Food Additives and Contaminants Journal. The scientific publication and model are co-authored by David Tennant and John Paul Gosling. You will find them here in open access. FEDIOL supported the model, particularly by providing statistics on vegetable oils and fats.
FEDIOL stand for the up-coming discussion on TFA: setting an EU 2% non-ruminant TFA legal limit on fat basis in products intended to final consumers should go hand in hand with the deletion of the existing full/partial hydrogenation labelling. See here the FEDIOL view on an EU legislation on trans fatty acids.