FILE
The sector
Producers of margarines, fats and oils
Producers of margarines, fats and oils
The trade association
Product Board for Margarine, Fats and Oils (MVO), The Netherlands
Product Board for Margarine, Fats and Oils (MVO), The Netherlands
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
The survey data from the Product Board MVO show that the share of liquid deep-frying fats in the Dutch retail trade and the fast food industry also increased further in 2007. The share of liquid deep-frying fats in the retail trade increased significantly in 2006 and 2007 to 85% in 2007 (see Figure 1).
The share of liquid margarine and cooking and frying products also increased by 5 percentage points to 36% in 2007 (see Figure 2).The share of liquid deep-frying fats used in the fast food industry increased further recently partly thanks to the campaign Responsible Frying to an average of 66% in 2006 and 69% in 2007 (see Figure 3).
Figure 1 The share of liquid deep-frying fats used in the retail trade relative to all deep-frying fats used per year
Figure 2 The share of liquid margarine and cooking and frying products used in the retail trade relative to all fats used for preparation (excluding oils) per year
Figure 3 The share of liquid deep-frying fats used in the catering industry relative to all deep-frying fats used per year
