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## spotlight on oils 

Growing demand for reduced trans fat foods among consumers and a 2006 U.S. trans fat labeling law are driving companies to find alternatives that minimize these fats while preserving taste. Developing oils that can accomplish this at the right price is a major challenge. 

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Bunge has moved to provide customers with solutions. We have developed a portfolio of products that reduce or virtually eliminate trans fats and can be used in baking, frying and confectionary applications. These products have been created through a variety of means, including the use of advanced seeds like high-oleic canola, special oil blends and new manufacturing processes. 

The centerpiece of our efforts is NUTRIUM™ low-linolenic soybean oil, which was developed through our alliance with 

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the need for partial hydrogenation when it is used as a frying oil. We expect to produce one billion pounds of NUTRIUM by 2009. 

Bunge and DuPont’s collaboration on NUTRIUM epitomizes the way in which partnerships can benefit customer service and quality. By linking DuPont’s plant science with Bunge’s agribusiness and oilseed processing operations, and by contracting with farmers to grow low-lin soybeans, the alliance mobilizes the entire food production chain for the customer’s benefit. 

A partnership with customers is also essential. Developing and marketing an oil like NUTRIUM is not just about processing, packaging and shipping. It requires intensive cooperation between supplier and customer to ensure that oil performance is ideal, that the taste and appearance of trusted brands remain true to consumer expectations, and that all of these things are achieved economically. 

*NUTRIUM™ is a trademark of Pioneer Hi-Bred International, Inc.; $^{3 }$Bunge; $^{4 }$USDA 

DuPont.* NUTRIUM contains less than three percent linolenic acid, making it naturally stable and eliminating 

