In 2004 non-hydrogenated oils such as canola and sunflower oils began replacing all hydrogenated oils used in the preparation of our branded potato products, eliminating trans fat from these products and significantly lowering saturated fat. By 2007 this initiative expanded to all McCain-branded potato products globally, incorporating other non-hydrogenated oils which also reduced saturated fat across our branded potato portfolio by 46 per cent.


In our ongoing efforts to reduce fat from our products, our Oils Workstream conducts research and development into the next generation of improved frying oil.


McCain Foods Healthier Oils

Since 2007 our branded potato products around the globe have been trans fat free, with saturated fats reduced by 46%.