Fats and oils are undergoing a career revival from nutritional villains to essential components of dietary equilibrium. Fueling this sea change are a number of compelling drivers, including nutritional science that is pushing through new ideas about how our bodies use and metabolize fats. Additionally, whole-food minded writers, thinkers, and consumers are turning to the fats used in pre-industrial times to recapture what they feel is lost goodness. The nose-to-tail and farm-to-table culinary trends also bring to the fore fats from farm animals that once dominated home and restaurant kitchens but lost favor in recent decades. All of these drivers are pushing new points of view and new products in the fats and oils category.
With this paradigm shift around fat metabolism and influx of new culinary products, it is the ideal time to take a closer look at the types of fat used in existing products and menu items and assess them for possible nutritional overhauls, flavor upgrades, and even recipe tweaks that could add to authenticity.
Fats and Oils: Culinary Trend Mapping Report by Packaged Facts and the Center for Culinary Development (CCD) is designed to help participants in the food industry seize a leading position and give consumers a new perspective on the fats and oils in foods via innovative products. Buyers will find three overarching consumer trends—Health and Wellness, Flavor Boosting and Authenticity—driving the individual culinary trends featured in Fats and Oils: Culinary Trend Mapping Report.