Vegetable oils are widely used for frying, cooking, and salad dressings, and to prepare many processed foods, like chips, fast food, frozen dinners, and popcorn. Many of these oils contain trans fats. Most recent research shows that trans fats raise the level of the "bad" cholesterol that increases the risk of heart disease. It is estimated that in 2005 over 40 percent of processed food products on grocery store shelves contain trans fats and the majority of oils used in food service are high in trans fats. In fact, a U.S. Food and Drug Administration (FDA) rule that took effect January 2006 requires that the Nutrition Facts panel for all products list the trans fats content. As more people learn of the harmful effects of trans and saturated fats, manufacturers are seeking oils that are functional and healthy.
Omega-9 Oils, developed by Dow AgroSciences, represent the 'next generation' of cooking oils that allow foodservice and food manufacturing to deliver healthier foods by eliminating trans fats, without compromising taste or performance. Omega-9 canola and sunflower oils, made from Dow AgroSciences NEXERA™ canola and sunflower seeds, also provide the lowest saturated fat and increased levels of healthy monounsaturated fats compared to other oils. Omega-9 Oils also offer superior taste and functional benefits. For instance, in a serving of french fries by replacing the hydrogenated oil with Omega-9 oil, we can reduce both the saturated and trans fat content by over 80%. Already, Omega-9 canola oil has seven percent of Japan's canola oil market, and has been launched in North America with over 50 major foodservice providers and chains adopting the oil. Omega-9 has also been launched in the European Union and in South America.
