Few food manufacturers can say they get through a day of production without using oil or fat of some kind. Bakery, confections, snacks, sauces and condiments — all rely on the right oils or fats, and all their makers need to keep their fingers on the pulse of the latest in food oil developments and technology.
Food oils and fats certainly benefit from the ongoing advancements in seed oil breeding, extraction technology, functionality improvement, and competition in the multibillion dollar field. And, as pointed out in these pages, new sources of oil from seeds, grains, and even algae are constantly expanding the options for processors.