Several factors are contributing to the change in the dietary fats and oils landscape in the United States. Chief among them is the growing tendency to place less blame on dietary fat for America's health woes and a growing recognition that certain fats and oils can make positive health contributions. Related to this, there is much greater awareness that people eat real foods and ingredients, not the nutritional constituents that get listed on the Nutrition Facts panel.
Advice to cut fat and saturated fat from the American diet has been unrelenting since before the release of the 1980 Dietary Guidelines for Americans, so it is not surprising that regaining America's appetite and trust for higher fat consumption, and saturated fat consumption in particular, is evolving. The report considers Millennials and Generation Z consumers to be most inclined to view any type of fat not only as permissible, but as offering positive health benefits. These younger consumers did not experience firsthand, as adults, the low-fat craze of the 1990s and early 2000s, and do not have to overcome negative perceptions about fat in general. Instead, they are able to readily embrace and seek out specific fats for their health benefits.
Simultaneously, we are witnessing greater availability of select plant-derived oils and narratives espousing naturalness and healthfulness that are piquing consumer interest. The demand for clean, simple, and pantry-friendly ingredients is also playing a part, as is the desire by to avoid genetically modified organisms (GMOs) and to seek out organic foods. Not to be overlooked is a rediscovered respect for the importance of taste.
- Boulder Canyon
- Chosen Foods
- Fourth & Heart
- Jackson's Honest
- Keebler Company
- New York Chips
- Primal Kitchen
- Prosperity Organic Foods Inc.
- Siggi's Dairy
- The Little Kernel
Key Topics Covered:
Chapter 1 Executive Summary
Chapter 2 Historical Perspective
Chapter 3 Consumer Paradigm Shift
Chapter 4 Perspectives of Health Authorities
Chapter 5 New Fats & Oils Landscape
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