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   Kellogg's Gets Healthier!

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Topic: Kellogg's Gets Healthier! (Read 168 times)

Rhune
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Kellogg's Gets Healthier!
« on: Dec 9^th, 2005, 11:01am »

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LOS ANGELES (Reuters) - Kellogg Co., the world's largest cereal maker, said Friday it plans to reduce artery-clogging trans fats in some of its products and called on others to invest in a new variety of soybean oil it said is healthier.

Kellogg (up $0.08 to $43.91, Research) said it plans to replace trans-fat-producing oils in products like Cheez-It crackers and Pop Tarts toaster pastries with Monsanto Co.'s (down $0.39 to $77.18, Research) Vistive, a soy oil introduced last year that reduces the need for partial hydrogenation.

Hydrogenation is a chemical process used to give oils a longer shelf life. It also produces trans fats, which health experts say raise cholesterol levels and lead to an increased risk of heart disease.

The move by the maker of Frosted Flakes and Keebler cookies comes nearly two years after big food manufacturers like Kraft Foods Inc. (up $0.31 to $29.34, Research), PepsiCo Inc. (down $0.15 to $59.07, Research) unit Frito Lay and Tyson Foods Inc. (up $0.23 to $16.52, Research) announced plans to eliminate or reduce trans fats due to growing consumer concerns about health problems like obesity and diabetes.

The effort also comes ahead of a Jan. 1 deadline, when the Food and Drug Administration will require food labels to list the amount of trans fat in products.

Kellogg, which will introduce the first of its reformulated products in early 2006, acknowledged that it has been slower than others in the industry to reduce trans fats.

Oil alternative scarce

In an interview, President and Chief Operating Officer David Mackay said Kellogg was committed to using low linolenic soybean oil because, unlike other oils, it does not alter the taste of food and doesn't increase levels of saturated fat.

But a senior executive said that the variety of soy oil it sees as a healthier alternative is not yet fully available for use in all of the company's snack foods.

"The issue is really availability," Mackay said, adding that there was not yet enough supply to be able to reformulate the company's Keebler cookies.

As a result, Kellogg said it is calling on farmers, seed producers and rival food companies to help increase the supply of low linolenic soybeans used to make oils like Vistive.

The Battle Creek, Mich.-based company also said it will work with a Bunge-DuPont joint venture to increase production of its version of the oil, called Nutrium.

About 80 million pounds of low linolenic soybean oil was expected to be produced in 2005, though that is expected to climb to 400 million pounds in 2006, according to the Institute of Shortening and Edible Oils.

Good fat hard to find

Food manufacturers are using less traditional soy oil because it needs to be partially hydrogenated. Many have begun using palm oil, which contains no trans fats but is unpopular among nutritionists because it is higher in cholesterol-raising saturated fat than soy oil.

"It's not better to substitute palm oil to get the trans fats out," said Marion Nestle, a professor of nutrition and food studies at New York University.

Mackay said Kellogg's use of the new soybean oil would allow it to "keep the saturated fats relatively stable... we would like to keep the fat content exactly the same."

None of Kellogg's cereals contain trans fats, Mackay said.

Officials from Kraft, Frito Lay and Tyson were not available to comment on the type of oils used in their food.

A spokeswoman for Kellogg's biggest rival in the cereal aisle, General Mills (down $0.17 to $48.11, Research), said the company uses a variety of oils and "supports efforts to identify trans fat in products."

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shamon
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Re: Kellogg's Gets Healthier!
« Reply #1 on: Dec 21^st, 2005, 7:59pm »

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Hydrogenation is a chemical process used to give oils a longer shelf life. It also produces trans fats, which health experts say raise cholesterol levels and lead to an increased risk of heart disease.

they should at least give the whole story....

its hydrogenated (addition of hydrogen atoms) in order to convert a lipid in a liquid form (like cooking oil) into a lipid in a solid form (like crisco, lard, etc.)...

Trans fats aren't entirely the issue... Hydrogenated oils were created as alternatives to saturated fats which essentially serve the same function in foods... an alternative? saturated fats were proned to increase risk of heart disease and bad cholesterol.. It wasn't until recently that it was discovered that Trans fats promoted similar health issues.......

Is Kellogg really concerned about your health? Not really, but maybe since we can now sue tobacco companies, beer manufacturers, and mcDonalds.. a covering of rear end maybe... but mostly marketing... Trans fatty acids apparently is now a bad word... and kelloggs (like many other companies) is looking to maintain its segment of mothers concerned for the health of their children population...

Granted some oils (liquid fats) have more trans fat than others, but choosing a solid oil for food processing will be a challenge....

What kind of problems in baking did you have when you substituted cooking oil for shortening?

Monsanto?
Green Peace will certainly love that.

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