Olive Oil And Omega-3 Are Among Consumers' Top Interests For Fats And Oils, Study Suggests

June 5, 2020
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U.S. consumers are concerned with the amount of fat and the type of oils they intake, and the level of concern varies by region, this study has indicated. To see an infographic highlighting study results, click here.

Global FATitudes™ study finds consumers closely monitor fats, oils in packaged food

MINNEAPOLIS (May 27, 2020) — Most consumers (68 percent) across the world report closely monitoring the type and amount of fat and oil in their packaged food, according to a recent global FATitudes study from Cargill. The study confirmed that consumers track what goes into their bodies by closely reading labels of packaged foods, with fat and oil type as strong purchase consideration factors.

FATitudes is a study conducted by Cargill each year to learn more about consumers’ awareness, perceptions and behaviors around fats and oils found in packaged foods, and to help inform the future of food innovation. This year, approximately 6,600 primary household grocery shoppers were surveyed in 12 countries including the United States, Germany, China, Brazil, the United Kingdom and more.

“This type of research is important because it gives Cargill and our customers a guidepost for our innovation efforts,” said Nese Tagma, managing director of strategy and innovation for Cargill’s global edible oils business. “As consumers’ attitudes toward fats and oils have shifted in recent years, we know they’re interested in consuming healthy amounts of oils. We’re able to offer a broad portfolio of fat and oil solutions, including our Clear Valley® line, which has a canola-based product with lower saturated fat. This research is vital to guide our thinking on whether to revitalize tried-and-true products or develop a new frying oil to adapt to changing tastes and health options.”

Here are some key findings from the study:

  • A majority of global consumers report the amount of fat (70 percent) and type of oil (67 percent) are important factors when determining which packaged foods to purchase
  • How often consumers read labels differs by geography. Chinese consumers pay the most attention (89 percent), and German consumers monitor the least (48 percent)
  • Nearly two-thirds (61 percent) of U.S. consumers report avoiding certain fats or oils, and among those who rank as “clean-label seekers,” 83 percent report avoiding certain fats or oils, like saturated and trans fats
  • Olive oil tops the list in every country for impact on purchase and perceptions of healthfulness in packaged foods, followed by fish and avocado oils.
  • A vast majority of global consumers, 93 percent, were aware of omega-3s, which is an important nutrient with many health benefits some consumers don’t get through their typical diet
Consumers influenced by claims on packaged food:
  • Most consumers are checking labels for fat-related claims (fat-free, low fat, etc.) on packaged foods, and 54 percent say such a claim makes them more likely to purchase
  • Consumers in Russia (76 percent), China (62 percent) and Brazil (61 percent) indicate they are more likely to purchase a product with a sustainability claim
  • In most countries, an organic certification on a label is more impactful on purchasing decisions versus a non-GMO verification

Allison Webster, Director of Research and Nutrition Communications for International Food Information Council (IFIC), emphasized the importance of this global perspective.

“IFIC’s U.S.-based consumer research consistently shows that while nutrition information, expiration date and ingredients lists are most often consulted when deciding what to eat, labels and health claims are also highly influential on food purchasing decisions,” said Webster. “Cargill’s FATitudes survey looks at similar perceptions and behaviors specifically related to fats and oils, this time from an international vantage point. These global perspectives shed light on important differences between countries and provide critical insights into how people around the world think about two all-important questions: ‘What should I eat, and why?’”

The FATitudes study aims to deliver insights to drive food innovation

The results from FATitudes help Cargill food innovators understand what consumers want, enabling them to develop innovative products that deliver on changing needs and desires. By gathering consumer-based insights, strategic product development can take shape more effectively.

"Food is becoming increasingly personalized; consumers are basing their purchasing decisions on specific ingredients. At the same time, society is driving food ingredient companies to develop more options for health-conscious consumers. Using consumer insights helps us innovate in ways that balance the societal pressures with individual preferences to create healthful, sustainable and cost-effective products,” said Florian Schattenmann, CTO and vice president of Innovation and R&D, Cargill.

For more information on FATitudes, contact Jamie_Mavec@cargill.com.

About Cargill

Cargill’s 160,000 employees across 70 countries work relentlessly to achieve our purpose of nourishing the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive. We combine 154 years of experience with new technologies and insights to serve as a trusted partner for food, agriculture, financial and industrial customers in more than 125 countries. Side-by-side, we are building a stronger, sustainable future for agriculture.

About FATitudes

The FATitudes survey on consumer perspectives on fats and oils has been conducted in the United States annually since 2013. In 2019, research was expanded to a total of 12 countries, including Argentina, Australia, Brazil, China, Colombia, France, Germany, India, Mexico, Russia, The United Kingdom and The United States. Around 550 primary grocery shoppers from each country were surveyed to gather insights based on consumers’ reported awareness, perceptions and behaviors around fats and oils found in packaged foods.


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