United States Oils and Fats Food Formulation Trends Report 2017: Growing Tendency to Place Less Blame on Dietary Fat for America's Health Woes

Dublin, July 17, 2017 -- The "Food Formulation Trends: Oils and Fats" report has been added to Research and Markets' offering.

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 first-hand, 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.

Who Will Benefit From This Report:

- Food and Beverage Manufacturers and Marketers
- Foodservice Operators
- Food and Beverage Retailers
- Ingredient and Agricultural Product Companies
- Private Label Marketing and Product Development Firms
- Advertising Agencies
- Investment Banks

Coverage of specific fats and oils including (but not limited to):

- Butter
- Milkfat
- Olive Oil
- Coconut Oil
- Avocado Oil
- Ghee
- Ancestral Animal Fats (Beef Tallow, Pork Lard, Duck Fat)
- Algal Oil
- Coverage of retail food and beverage categories benefitting from these fats and oils
- Packaged Cookies
- Yogurt
- Mayonnaise and Salad Dressing
- Oil Sprays
- Functional Beverages
- Salty Snacks
- Return of butter to foodservice
- Enhanced commodity oils and the use of biotechnology to offer superior nutritional attributes

Key Topics Covered:

Chapter 1 Executive Summary

- Scope
- Report Methodology
- Definitions
- Key Drivers
- Shifting Blame to Sugar
- Certain Fats Promote Good Health
- Not All Saturated Fat Is Bad
- The Holy Grail: Healthy and Functional Trans Fats Substitutes
- The Rise of Specialty Plant Oils
- The New Normal: Clean and Simple Labels
- Shift to Food-Based Approach to a Healthy Diet
- New Fats and Oils Landscape

Chapter 2 Historical Perspective

- Changes to U.S. Dietary Guidelines for Americans
- Role of Fats & Oils in the American Diet
- The Rise of Low-Fat
- The Mediterranean Diet-First Crack in the Low-Fat Armor?
- The Fall of Low-Fat
- Low Carb Backlash
- The Rise and Fall of Margarine
- Butter Benefits from Trans Fat Backlash
- Low-Fat Legacy Persists . . .
- Fat Phobia Ending: Consumers Embrace Fat as Healthful
- Fat Not Taboo for Today's Diet Ideologies
- Animal Fats Demonized for Too Long
- Smart Fat Boosts Weight Loss, Fights Disease, & Slows Aging
- Eat Fat to Lose Weight
- Health Benefits Drive Omega-3 Fats
- Omega-6: The Next Fat to Demonize?

Chapter 3 Consumer Paradigm Shift

- Attitudes About the Healthfulness of Specific Fats and Oils
- Consumers Feel Less Guilty About Eating Fattening Foods
- Fats & Oils Consumed and Avoided
- Fats and Oils Used for Cooking and Food Preparation
- Fats and Oils Consumers Look for in Processed Foods
- Changes in Consumer Use & Attitudes of Fats and Oils Over Time
- Consumer Uses of Plant-Based Oils
- Food Formulation Trends: Oils and Fats

Chapter 4 Perspectives of Health Authorities

- 2015-2020 Dietary Guidelines for Americans
- Overarching Recommendations
- Composition of Common Fats & Oils
- American Heart Association Position on Fats
- Heart-Check Program

Chapter 5 New Fats & Oils Landscape

- Traditional Ancestral and Native Fats More Trendy
- Butter
- Full-Fat Yogurt
- Olive Oil
- Consumers & Olive Oil
- Authenticity Challenges-A Threat to Olive Oil's Popularity?
- Olive Oil at Retail
- Dressings & Mayonnaise with Olive Oil
- Salty Snacks
- Crackers
- Coconut Oil
- Consumer Confusion & Ongoing Debate
- More Retail Shelf Space for Coconut Oil
- Coconut Oil Goodness in Snack Chips
- Beverages Promote Benefits of Added Coconut Fat
- Specialty Fats & Oils
- Animal Cooking Oils
- Ghee
- Avocado Oil
- New Fat Blends
- Improved Commodity Oils
- Non-GMO Project Verified Oils
- Promising Replacement for Partially Hydrogenated Oils (Trans Fats)

Companies Mentioned

- Boulder Canyon
- Chosen Foods
- Fourth & Heart
- Hellman's
- Jackson's Honest
- Keebler Company
- LesserEvil
- Liberté
- New York Chips
- Primal Kitchen
- Prosperity Organic Foods Inc.
- Siggi's Dairy
- Stonyfield
- The Little Kernel
- Wish-Bone

For more information about this report visit https://www.researchandmarkets.com/research/3hxf58/food_formulation

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         Related Topics: Oils and Fats