FILE
The sector
Potato processing industry
Potato processing industry
The branch association
VAVI, Vereniging voor de Aardappelverwerkende industrie (Netherlands Association for the Potato Processing Industry)
VAVI, Vereniging voor de Aardappelverwerkende industrie (Netherlands Association for the Potato Processing Industry)
The Task Force for the Improvement of the Fatty acid composition
A collaboration between the producers and customers of oils and fats. The objective of the Task Force is to reduce the quantity of saturated fats and trans fats in foodstuffs. For more detailed information, please see the factsheet.
A collaboration between the producers and customers of oils and fats. The objective of the Task Force is to reduce the quantity of saturated fats and trans fats in foodstuffs. For more detailed information, please see the factsheet.
Results achieved
An important instrument for measuring the efforts made is surveying. This surveying measures the absolute amount of fat that the VAVI companies place on the Dutch market through their products.
| Year | Total of deep-frying fat in metric tons |
Of which trans fat in metric tons | Of which saturated fat in metric tons | Of which unsaturated fat in metric tons |
| 2006 | 8715 | 115 | 3874 | 4732 |
| 2005 | 9150 | 120 | 4410 | 4670 |
| 2003/4 | 9555 | 145 | 5215 | 4195 |
| 1998 | 9830 | 1165 | 5165 | 3500 |
Composition (%) of fat in pre-fried potato products
Indexed decrease/increase of fatty acid composition relative to absolute amounts 1998 (index 100)
