How Are Trans Fats Driving Technology and Market Trends?

PALO ALTO, Calif.-- (BUSINESS WIRE) -- The Chemicals, Materials and Food practice at Frost & Sullivan is pleased to announce its 2008 Quarterly Analyst Briefing Presentation on the North American oils and fats market to be held on Thursday, June 12, 2008 at 8:00 a.m. PDT.

Gain insight on industry and technology trends that affect the edible oil and fats industries with an analysis of the applications for edible oils and fats, both in food and non-food applications. At present, several events impact the edible oils and fats industry, including the issue of trans fats and the effect of trans fat consumption on human health and the role of genetically modified oilseed in battling this issue. Additionally, high growth is expected of edible oils in non-food applications, especially the emergence of oleochemicals as a substitute for petrochemicals, and the use of edible oils to produce biofuels.

This briefing will benefit edible oil and fat producers, users of edible oils and fats, and other stakeholders involved in the edible oil industry. Highlights of the briefing include R&D activities key players utilize in the oils and fats industries, smaller corporations and leading universities based in North America, Europe and Asia.

“The biggest issue affecting the oils and fats industry today is the issue of trans fatty acids or trans fats, whereby the U.S. Food and Drug Administration (FDA) has issued a regulation on the labeling of trans fats in foods, which took effect on January 1, 2006,” states Frost & Sullivan Research Analyst W.F. Kee. “The ruling has caused the majority of consumers to switch to food products offering low-trans and zero-trans fats. Since partially hydrogenated food products are the main source of trans fats in the human diet, thus oils and fats producers are now contemplating the alternatives to partial hydrogenation, with the two leading replacement technologies appearing to be; (1) blending with tropical oils such as palm oil and coconut oil; and (2) interestification of a mixture of oils. Another means of affecting such a change is to modify the genetic sequence of the oilseeds itself so that a more desirable fatty acid profile is expressed.”

To participate, please e-mail Stephanie Ochoa, Corporate Communications, at stephanie.ochoa@frost.com with the following information: your full name, title, company name, company telephone number, company e-mail address, city, state and country. Upon receipt of the above information, a registration link will be e-mailed to you. You may also register to receive a recorded version of the briefing at anytime by submitting the aforementioned contact details.

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Frost & Sullivan

Corporate Communications – North America

Stephanie Ochoa, 210-247-2421

F: 210-348-1003

stephanie.ochoa@frost.com

http://www.frost.com