For decades, industrially produced trans fats—also known as iTFAs—were a staple of the global food system. Their functionality in frying oils and processed foods made them a favored component for ensuring crispiness, extended shelf life, and frying stability. However, as overwhelming scientific evidence linked iTFAs to increased risks of cardiovascular disease, the World Health Organization (WHO) launched the REPLACE initiative in 2018, calling for their global elimination by 2023. 

While some countries have since adopted regulatory measures, others lag behind, leaving food manufacturers to choose whether to proactively adapt or merely meet the minimum legal standards.

In the potato processing industry—where frying remains a central step in the production of French fries, chips, and extruded snacks—the challenge is particularly acute. Eliminating trans fats without compromising product texture, taste, or operational efficiency is no small feat. 

The Functional Role of Trans Fats in Frying Oils

Before exploring solutions, it’s essential to understand the technical rationale behind the widespread use of trans fats. Partially hydrogenated oils (PHOs), which contain trans fatty acids, were developed to enhance oil stability at high temperatures, improve mouthfeel, and extend shelf life. In frying applications, these oils helped maintain consistent performance over multiple cycles, making them especially appealing to potato processors operating large-scale continuous fryers.

However, the health implications of iTFAs—elevated LDL cholesterol levels, increased inflammation, and heightened risk of heart disease—prompted a public health reckoning. As of the end of 2023, the WHO reported that only 53 of 195 countries had adopted best-practice policies to eliminate iTFAs from food products, covering just 46% of the global population.

In this context, voluntary leadership by ingredient suppliers becomes essential. Companies with global footprints have a unique opportunity—and some would argue, a responsibility—to implement and distribute safer alternatives, especially in regions where legislation is still evolving.

Cargill: A Global Commitment to iTFA Elimination

In January 2024, Cargill became the first global edible oil supplier to fully align its portfolio with the WHO’s iTFA limit of no more than two grams per 100 grams of fat and oil in food products. This milestone reflects years of strategic investment, cross-functional collaboration, and a clear vision for public health impact.

According to a recent press release, Cargill earned the top spot in the inaugural Edible Oil Supplier Index by the Access to Nutrition Initiative (ATNi), a global nonprofit organization. The index evaluated eight of the world’s largest edible oil suppliers across 19 indicators. Cargill led with a score of 81.4%, well ahead of the second-highest scorer at 14.2%.

Cargill’s achievement wasn’t confined to countries with regulatory mandates. The company committed to removing iTFAs from its entire global portfolio, including in markets without legal requirements. This approach demanded more than regulatory compliance; it required rethinking entire product categories, upgrading production facilities, and investing significantly in R&D.

“Being recognized by ATNi reinforces our responsibility to lead with purpose—delivering safe, sustainable nutrition through the food and ingredient solutions we provide,” said David VandenEinde, Vice President of R&D for Food North America at Cargill. “This achievement is the result of decades of innovation, close collaboration with customers […], and investment in improved edible oil solutions.”

The technical barriers encountered in product reformulations mirror those faced by French fry and chip manufacturers: oils must perform under high-heat, continuous-use conditions while delivering consistent flavor, crispiness, and shelf life. To address these needs, Cargill has turned to a mix of established industrial methods:

• High-oleic oils (such as sunflower and canola) that naturally resist oxidation.
• Interesterified fats, enzymatically modified to replicate the functionality of PHOs without forming trans fats.
• Blends of fully hydrogenated oils with liquid oils, customized to each customer’s performance targets.

The company’s cross-market approach emphasizes scalable solutions that can be tailored to regional supply chains and product requirements—critical for globally operating potato processors with diverse geographic footprints.

You can read the rest of this article in your complimentary e-copy of the May / June Issue of Potato Processing International, which you can access by clicking here.