Food Formulation Trends: Oils and Fats

Food Formulation Trends: Oils and Fats

  • March 2017 •
  • 146 pages •
  • Report ID: 4918744
Food Formulation Trends: Oils and Fats

Shifts in consumer preferences and findings of recent nutrition and health studies are transforming the landscape of fats and oils selected for use in processed foods as well as cooking oils and fats turning up on retail shelves. In the absence of agreement among members of the scientific and regulatory communities about the relative healthfulness of traditional oils and fats and the growing array of alternatives positioned as more healthful, consumers are deciding for themselves which are healthy and best serve their needs. These changes are providing opportunities for processed food manufacturers to increase and target the appeal of their products, particularly for Millennials and younger consumers, by re-evaluating and modifying their selection of fats and oils. This report provides a historical context regarding the perceived healthfulness and usage trends for certain, specific fats and oils and focuses on those that occupy this new landscape.