Most American consumers have learned that fat is not to be feared and is a necessary component of the diet. Still, calories-per-serving remains important, and fats have more than twice the calories per gram as do carbohydrates or protein.
The source of the fat is also paramount—whether from a plant with a health cachet (e.g., avocado, coconut); non-GMO stock; or a particular fat structure (saturated vs. unsaturated). The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.