PRN: United States Food Formulation Trends in Oils and Fats 2017 -- Research and Markets

21/apr/2017 16:00:21 PR Newswire Turismo Contatta l'autore

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United States Food Formulation Trends in Oils and Fats 2017 -- Research and Markets


DUBLIN, April 21, 2017 /PRNewswire/ -- Research and Markets has announced the addition of the "Food Formulation Trends: Oils and Fats" report to their offering.

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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 author 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.

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

Benefits of This Report

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

Chapter 2 Historical Perspective

Chapter 3 Consumer Paradigm Shift

Chapter 4 Perspectives of Health Authorities

Chapter 5 New Fats & Oils Landscape

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

Media Contact:

Research and Markets
Laura Wood, Senior Manager

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