Mars as industry leader
Fat is not only a flavor carrier, it also plays a significant role in our body by transporting vitamins, keeping metabolic processes functioning and maintaining our mental capabilities. The various dietetic fatty acids differ in their chemical structure and their effects on the body. However, certain saturated fatty acids could attach themselves to vascular walls. Therefore in large quantities they pose a health risk the same as trans-fatty acids. This is because both can raise the blood lipid level and consequently increase the risk of cardiovascular diseases. Others, the so-called unsaturated or polyunsaturated fatty acids, can positively impact our health. Polyunsaturated Omega-3 and Omega-6 fatty acids are particularly valuable as they make an important contribution in protecting the heart, as the body itself cannot provide them. Long-term they can lower cholesterol levels and thereby the risk of cardiovascular diseases.
For this reason Mars Chocolate, as one of the leading confectionery producers in the world, has taken full responsibility for improving the fatty acid composition of its products.
Less saturated fatty acids in Mars, Snickers and Milky Way
What this means is that the product assortment is being regularly reviewed and revised as part of this commitment - always aimed at continuously improving the nutritional profile of our products without compromising their taste. This year we have been able to significantly lower the percentage of saturated fatty acids in the most popular chocolate bars and replace them with unsaturated fatty acids. As of summer 2010, the three cult bars of Mars, Snickers and Milky Way will be on the market with a reduction of at least 15 percent in saturated fatty acids. This was achieved by exchanging the palm fat in those bars with sunflower oil using very complex technological processes. As opposed to palm fat, the fatty acid composition in sunflower oil is much more beneficial to our general health.
However, reducing saturated fatty acids is not the first step Mars has made towards fat optimized formulations. We began years ago to reduce the proportion of trans-fatty acids in our products to the lowest technically-feasible minimum of 0.5 percent. In order to do so we reviewed our chocolate portfolio by focusing on products with levels of trans-fatty acids greater than one percent. Since 2004, these products have been subjected to a trans-fatty acid reduction program. In a first step, the proportion of trans-fatty acids in Mars products was reduced by an average of 72 percent.
Trans-fatty acids - no longer an issue for Mars
Generally accepted is that trans-fatty acids have an adverse effect on our health and consumption of them should be as low as possible. The German Nutritional Society (DGE = Deutsche Gesellschaft für Ernährung) recommends that trans-fatty acids should not comprise more than one percent of dietary energy. Unwanted trans-fatty acids can be created as a by-product in food processes such as heating (e.g. deep-frying, frying), refinement or industrial hydrogenation of vegetable oils (e.g. for margarine). However, trans-fatty acids also occur naturally in a number of foods, particularly dairy products and meats. Due to the milk in chocolate, it is therefore impossible to completely eliminate trans-fatty acids from Mars products. Important is that all of the Mars chocolate products now contain less than 0.5% trans-fatty acids.
Labeling trans-fatty acids
Like any ingredient, hydrogenated fat must be included in the ingredients list on the label of a food product. However, seeing "hydrogenated fat" listed as an ingredient of a food product does not necessarily mean it contains trans-fatty acids, as this depends on the processing conditions under which the vegetable oil has been produced. Trans-fatty acids are created only if the hydrogenation process is not fully completed - this is called partial hydrogenation, which is used predominantly for manufacturing convenience products.
