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:

  • Innovation in the manufacturing processes. The use of oils and fats with an optimal profile becomes increasingly possible by applying new processing techniques. These techniques are under continuous development to ensure improved health benefits and functionalities (higher stability, etc.).
  • Blending of vegetable table oils and fats has been used extensively by the vegetable oil industry to modify the fatty acid profile in order to improve health.
  • Seed selection: Oils can be modified during the cultivation of oilseeds leading to the current high oleic sunflower seed and high oleic rapeseed oils. These oils are very well appreciated for their high stability during frying, alone or in combination with palm olein.

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.