Bakers Journal

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Cargill’s Clear Valley shortening with omega-3s


September 30, 2010
By Bakers Journal

September 30, 2010, Minneapolis, MN – Cargill has launched its new Clear Valley shortening with omega-3 fatty acids.

The shortening lets food manufacturers drop the omega-3 alpha linolenic acid (ALA) into most shelf stable food products, providing a reliable, quality omega-3 product that doesn’t add unfavourable flavours to finished goods.

Products baked with Clear Valley shortening can be sold with a nutrient content claim for the ALA omega-3, as they meet the conditions established under the U.S. Food and Drug Administration Modernization Act of 1997.

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