Trends in food oils happen at a slower pace. That’s because it can take years to develop, grow, and cultivate oilseed (or other sources) and bring the final product to market. All the while, marketers need to build awareness for a new oil in a competitive landscape dominated by corn, canola, and soy offerings.
Trends usually happen in waves. For example, grapeseed oil has been around forever, yet it enjoyed a surge in the past few years because its clean flavor and good smoke point (420°F)—combined with a good supply—made it competitive with olive oil. So, too, avocado oil surged in popularity in recent years. Its combination of rich flavor and high smoke point (480°F) made it perfect for fried chip and snack manufacturing applications. However, these two oils have been subject to cost fluctuations, and the oil they typically support or replace—olive oil—has been beset by its own issues with doctored, counterfeit, and other dubious forms.