Continuous improvement of our products

To fulfill the expectations of consumers with healthy lifestyles who seek a balanced diet, the company constantly enhances the nutritional profile of its products.

In first place, Bunge complies with all regulatory standards and public policies regarding public health. Product development ensures a nutrient profile aligned with the most widely recognized recommendations.

Moreover, we seek to gain more in-depth knowledge. In partnership with other companies, industry associations and the Brazilian Ministry of Health, Bunge participates in the Agreement for the Reduction of Sodium in Processed Foods, helping with studies and discussions on the proposed reduction targets in the product categories the company manufactures.

In 2015, the company met the challenge of reducing sodium content by 19% in margarines. A total of twelve consumer and foodservice products were reformulated. Margarines were given one of the most aggressive targets in the agreement, even though they are in one of the few priority food categories that already offer consumers versions "without added salt".

Regarding saturated fats, around 40% of Bunge's margarines have reduced contents. In the mayonnaise category, 70% of the company's product have reduced saturated fat contents.

Vegetable oils naturally contain from 8% to 18% of saturated fats, a percentage that varies in accordance with the origin (canola, soy, corn, sunflower or olive oil). This means that the company's vegetable oils have from 92% to 82% of mono and polyunsaturated fats. The consumption of appropriate levels of these ingredients is essential for health, given that they are a source of energy and fatty acids, such as omega 3 and omega 6, and assist in the absorption of certain vitamins by the organism.

Around 55% of the company's margarine portfolio is free of trans fats, a component which is not to be found in consumer product lines such as rice, vegetable oils (soy, corn, canola, sunflower and compound oils), olive oils, mayonnaises and tomato extracts and sauces.

Bunge always strives to offer the best nutritional composition in its products. However, the increase in the number of lines with low trans fat content depends on the use of these ingredients by a larger number of companies, in particular small and medium sized. These companies are sensitive to any variation in raw material prices and such changes require investment in research and development. In spite of this factor, Bunge modifies its portfolio to help decrease the consumption of trans fats in the country.

 

In 2015, Bunge maintained the reduced sodium formulations developed for bread and cake mixes and premixes in 2014 (GRI G4-FP6). By doing so, the sodium content was in accordance with the recommendations of the national regulatory authority.

GRI G4-FP6

Vitamins

GRI G4-FP7

Consuming Bunge products provides the ingestion of important quantities of certain vitamins. For example, our vegetable oils are one of the most important natural sources of vitamin E in foods. The wheat flour Bunge sold directly to consumers, intended for the market of bakeries, food service and industry, as well as those used in the production of pre mixtures for making bread and cakes are all fortified with iron and folic acid *. The addition of these ingredients is mandatory in Brazil since June 2004, due to resolution of Anvisa.

* Wholemeal wheat flour is excluded from this enrichment, due to the limitations of technological processes.

 

NUTRIENT CONTENT

G4-FP7

Product category

Nutrients*

Vegetable oils

Vitamin E

Margarines

Vitamin A

Wheat flour

Folic acid (complex B vitamin) and iron

Bread and cake premixes (produced with enriched wheat flour)

Folic acid (complex B vitamin) and iron

* The nutrients were either added or occur naturally in 100% of the products manufactured and sold in each category.

 

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