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COUNTERACTING SUNFLOWER OIL CRISIS
Food & Health
|July 2022
Asystematic, science-led approach is needed to overcome complex processing challenges when reformulating foods in response to the current sunflower oil shortage.
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This is the advice from specialists in biophysics, biochemistry and food engineering at R&D consultancy Sagentia Innovation. They say the unique functional and nutritional properties of sunflower oil mean that switching to a suitable alternative is not always straightforward. Sunflower oil is mainly composed of polyunsaturated linoleic acid and monounsaturated oleic acid. The proportions of these unsaturated fatty acids can be controlled through careful cultivation and post-harvest processing.
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