Reducing consumption of trans fatty acids, or trans fats, is an important focus for today's consumers. Many food companies and restaurants already have substituted partially hydrogenated oils with alternatives to reduce or eliminate trans fats from their foods, while others are working now to do so. Many of them have turned to Bunge for solutions.

Bunge has developed a range of reduced trans fat and non-trans fat products made from soy, canola, corn and other oils to meet the changing needs of our customers and consumers.

We also work closely with food manufacturers and restaurants to formulate oil blends tailored to meet their specific needs, enabling them to provide healthier foods with the same taste consumers have come to enjoy with minimal disruption to our customers' operations.

Through our dedicated research and development centers, Bunge continues to develop innovative product solutions, including a proprietary process that reduces trans fats in partially hydrogenated oil by more than 85 percent.

We also create oils using specialty seeds developed by Dow and DuPont to make canola and soybean oils that meet our customers' needs for better cooking stability, longer shelf life and great taste, but do not require partial hydrogenation and therefore contain no trans fats.