Cargill Expands Clear Valley Line of High Oleic Canola Oil Products to Include Baking and Doughnut Shortenings

25/10/04 Cargill has expanded its Clear Valley line of high oleic canola oil products to include Clear Valley all-purpose shortening, Clear Valley doughnut shortening and Clear Valley icing shortening. Cargill previously sold those shortenings under the TransEND 390 brand name.

Clear Valley solid shortenings deliver the high quality taste and performance food manufacturers and foodservice providers demand and the nutritional benefits consumers demand. With zero grams of trans fat per serving, Clear Valley also is lower in saturated fat than other zero trans fat per serving shortenings.

In March 2007, The Pennsylvania State University Center for Food Innovation (CFI) conducted a sensory evaluation study* on behalf of a northeastern U.S. grocery store chain comparing consumer acceptance of doughnuts fried in Clear Valley trans fat-free per serving doughnut shortening to doughnuts fried in shortening containing trans fats.

“The CFI study’s panelists noted no significant differences between the doughnut samples in terms of appearance, taste, texture, overall liking, color and sweetness,” said Peter L. Bordi, Ph.D., director, CFI. “Furthermore, a majority of the panelists indicated an overall preference for the doughnuts made with Clear Valley trans fat-free per serving doughnut shortening.”

“Clear Valley shortenings deliver similar functionality, mouth feel and shelf life stability as other shortenings, with the added nutritional benefits that help our customers meet their trans fat and saturated fat goals,” said Scott Erickson, foodservice marketing manager, Cargill Specialty Canola Oils. “Customers don’t have to give up the flavor or texture of their product to have a product that is healthier than other alternatives.”

Clear Valley doughnut shortening has zero grams trans fat per serving. A typical fried doughnut has approximately four grams of trans fat per serving.