Baking & Snack - November 2007 - 65

oil at 76% and soybean oil at 70%. An
independent research firm gathered
information for the USB report in
February and March through 1,000
random surveys. Flaxseed oil came in
fourth at 69%, followed by sunflower
and safflower oils both at 65%.
The survey also revealed consumer awareness of fat and health. In
2007, 42% of residents did not know
whether saturated fats or trans fats
were healthier, while 42% believed
saturated fats were healthier, and 16%
believed trans fats were healthier. The
figures compare with 2006, when 52%
did not know which fat was healthier, 26% believed saturated fats were
healthier, and 22% believed trans fats
were healthier.
The American Heart Association
(AHA) released its own survey. It revealed 92% of consumers were aware
of trans fat in 2007, up from 84% in
2006, but only 21% could name three
food sources of trans fat. Also, 93% of
consumers were aware of saturated
fat, but only 30% could name three
food sources of saturated fat.
Awareness of the link between fats
identified as unhealthy by AHA in-

68 / BAKING & SNACK / November 2007

creased to 73% in 2007 for trans fat, up
from 63% in 2006. The percentage for
saturated fat rose to 77% from 73%.
"We're encouraged to see consumer
awareness of saturated fat and trans
fat is higher than ever, and more
people understand the link between
these fats and increased heart disease
risk," said Robert H. Eckel, M.D., past
president of AHA and chairman of its
trans-fat task force.
Studies have shown trans fat raises
LDL (bad cholesterol) and decreases
HDL (good cholesterol). Saturated fat
raises both types of cholesterol.

NO TRANS, LOW IN SATS
Promoters of canola oil point out it
has no trans fat and is about 7% saturated fat, a lower percentage than any
common culinary oil, according to
CanolaInfo, Winnipeg, MB, an information source for consumers, health
professionals, chefs, media and educators. CanolaInfo this year launched
two logos: "We use Canola Oil" for
food service and "Made with Canola
Oil" for food manufacturers.
"We are just in the infancy of trying to get entities to use these logos,"

ᮡ A blend of oils, including palm oil, may
create shortening that will reduce both
trans and saturated fats in baked foods.
Loders Croklaan

said Angela Dansby, communications
manager, CanolaInfo. "We have quite
a list of folks to target."
To qualify for the "Made with
Canola Oil" logo, a product must
meet these criteria: The oil used in the
product must be 100% canola oil and
not a blend; the product must have
1 g or less per serving of saturated fat
in the US and 2 g or less of saturated
and trans fat combined per serving in
Canada; and the product must contain
less than 0.5 g of trans fat per serving
in the US and less than 0.2 g of trans
fat per serving in Canada.
Canola oil works well in snack
foods, such as tortilla chips and
potato chips, Ms. Dansby said. For example, Hanover, PA-based Snyder's
of Hanover manufactures its pretzels,
tortilla chips, soy crisps and multigrain snacks using canola oil.
Canola use has almost doubled in
the US in the past four years, said
David Duzsiak, commercial leader
Baking & Snack - November 2007

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