Trans Fats Drive Technology And Market Trends Jun08

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  • 1. Trans Fats Drive Technology and Market Trends for Edible Oils and Fats W.F. Kee Research Analyst Technical Insights June 12, 2008
  • 2. Focus Points Technology Overview Issue of Trans Fatty Acids Industry Trends R&D Initiatives at Corporations and Research Institutions Overview of Frost & Sullivans Existing Research 2
  • 3. Types of Edible Oils and Fats Major Vegetable Oils Major Animal Fats Canola / Rapeseed Butter Coconut Ghee Corn Lard Cottonseed Tallow Groundnut / Peanut Olive Palm Sesame seed Soybean Sunflower 3
  • 4. Fatty Acid Composition (% wt.) Saturated Monounsaturated Polyunsaturated - Linolenic Type of Oil Lauric Myristic Palmitic Stearic Oleic Linoleic (GLA) C12:0 C14:0 C16:0 C18:0 C18:1(n- C18:1(n-9) C18:2(n- C18:2(n-6) C18:3(n- C18:3(n-3) Canola oil 4.0 2.0 56.0 26.0 10.0 Coconut oil 44.6 16.8 8.2 2.8 5.8 1.8 Corn oil 0.1 0.1 12.5 2.0 31.1 52.5 1.2 Cottonseed oil 0.1 0.8 23.9 2.7 18.2 52.4 0.2 Olive oil 0.0 13.7 2.7 69.5 11.7 Palm oil 0.2 1.2 43.8 4.7 45.5 9.2 0.2 Palm kernel oil 50.0 16.0 8.2 2.1 15.5 2.2 Palm olein 0.3 1.1 40.5 4.2 41.8 11.9 0.3 Palm stearin 0.2 1.4 61.1 4.7 25.8 6.5 0.3 Sesame seed oil 0.0 9.0 5.4 39.1 44.7 0.3 Soybean oil 0.0 0.1 10.6 3.9 21.9 53.4 7.5 4
  • 5. Processing of Edible Oils and Fats Extraction Degumming Refining / Neutralization Bleaching Deodorization Fractionation Hydrogenation / Partial Hydrogenation Interestification 5
  • 6. Food Applications for Oils and Fats Cooking & Salad Oils Shortening Cocoa Butter (Baking & Equivalents / Frying Fats) Replacements Food Applications Margarine & Butterfat Spreads Alternatives Food Dressings 6
  • 7. Sources of Trans Fats Cakes (24%) Shortening (4%) Margarine (17%) Hydrogenated / Partially Hydrogenated Food Chips and Snacks Cookies (10%) (5%) Fried Foods (8%) Note: Beginning Jan 1, 2006 - Labeling of Trans Fats in Foods is Mandatory in the U.S. 7
  • 8. Reduction of Trans Fats Modification of Incorporation Hydrogenation of Process Tropical Oils Reduction of Reduction of Trans Fats Trans Fats Genetically Modified Oilseeds Interestification 8
  • 9. Industry Trends 2012 1. Heart & brain healthy 2. Diet therapy 2010 3. Environment- friendly 1. Heart healthy 2008 2. Brain healthy 1. Low trans fats 2. Low saturated fats 3. High unsaturated fats 9
  • 10. Roadmap for Non-Food Applications 2008 2010 2014 2017 2022 Skincare and Organic personal care Lubricants and electronics products fuel additives derived from vegetable oils Rigid plastics for Paints and the automotive coatings and building industries 10
  • 11. R&D Initiatives by Industry Participants Monsanto, U.S.: Soybeans with mid-oleic and low-linolenic acid Bio-Extraction Inc. (BioExx), Canada: High protein oil extraction Bunge, U.S.: Reduction of trans fats using proprietary process Cognis, Germany: Recovery of sterols from degummed oil residues Desmet Ballestra, Belgium: Improved crystallizer design Kao Corp, Japan: New composition of diglyceride-containing cooking oil Unilever, the Netherlands: Statin-enriched soybean oil Proteus Industries, U.S.: Protein barrier to reduce oil and fat content 11
  • 12. R&D Initiatives by Industry Participants Eindhoven University of Technology, the Netherlands: Gas assisted mechanical expression (GAME) European Membrane Institute, France: Enzymatic membrane separation Malaysian Palm Oil Board (MPOB), Malaysia: High-oleic palm olein and palm stearin 12
  • 13. Research Highlights Trans fats is the biggest issue affecting the edible oil industry today Hydrogenation or partial hydrogenation identified as main culprit Physical alternatives to hydrogenation Blending with tropical oils Interestification of a mixture of triglycerides Biological alternative Genetically modified oilseeds confined to non-EU regions High growth expecte