The acceleration of successful launches of healthy products is driving a demand for healthier fats and oils. Specialty oils and fats are an important beneficiary of this growing trend.
Fats and oils—the common terms used for dietary lipids—have distinctly opposite connotations in physical state, consistency, stability, source, and even health implications. Historically, “fats” referred to solid saturated fats that, until recently, were considered unhealthy and generally included animal-sourced butter, lard, and tallow. Lumped into this unhealthy solid fat category—mostly erroneously, as science would later prove—were some plant-based solid fats derived from coconut and palm kernel sources.