Sep 28 2010 --- Cargill has introduced Clear Valley omega-3 shortening, an industry-first shortening innovation "to help bakeries differentiate their products and out-perform competitive brands," at the International Baking Industry Exposition (IBIE) in Las Vegas. The new shortening helps bakers differentiate their products by adding a FDAMA (US Food and Drug Administration Modernization Act of 1997) nutrient content claim for ALA omega-3.

As consumers look to add healthier fats and oils to their diets, there is growing demand for omega-3 sources. For example, 45 percent of consumers say they are looking for more healthy oils and fats in their foods and beverages1 and 63 percent added omega-3 sources to their diet in 20082.

"U.S. sales of omega-3-enhanced food and beverage products are projected to reach $5.7 billion by 20123," said Willie Loh, vice president of marketing, Cargill Oils & Shortenings. "With Clear Valley omega-3 shortening , omega-3s can now be easily added into a wide range of baked goods. Cargill's omega-3 shortening was designed to help customers create great-tasting products that also qualify for nutrient content claims on the package. We're helping bakers innovate and grow by connecting with consumer demand for more omega-3s."

In a 2009 survey, nearly one-third of consumers said they purchased a food or beverage in the past 12 months because of an omega-3 nutrient content claim4. Clear Valley omega-3 shortening enables bakery customers to make a "good source of ALA (alpha linolenic acid) omega-3" or "excellent source of ALA omega-3" nutrient content claim5 on the front of the package.

Further, Clear Valley omega-3 shortening gives food manufacturers:
• A drop-in method to add ALA omega-3 to most shelf stable food products that require a nine to 12 month shelf life
• An omega-3 product that has a clean, neutral flavor that won't impart unfavorable flavors or require a masking agent
• A reliable source of omega-3 Cargill has a critical capability in managing identity preserved crops to ensure supply and quality

1.) NMI, 2009
2.) Americans' Awareness, Knowledge and Behaviors Regarding Fats: 2006-2008, American Heart Association
3.) Packaged Facts. (2009, January). Omega fatty acids : trends in the worldwide food and beverage markets
4.) Packaged Facts. (2009, May). Functional foods and beverages in the U.S.
5.) On products that contain less than 1 gram of fat per serving

www.cargill.com