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Cargill's Trans-Fat Reduction Achievement
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Cargill becomes the first global edible oils supplier to meet WHO's best practice on eliminating industrially produced trans-fatty acids (iTFA) in its products, exceeding the recommended standards and receiving praise from industry partners.
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How might Cargill's trans-fat reduction achievement influence other companies in the edible oils industry?
In what ways could Cargill's success in trans-fat reduction impact consumer preferences and market trends in the food and beverage sector?
What impact could Cargill's initiative have on global health and nutrition standards?
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