Radical shifts in how consumers and the FDA are viewing oils and fats today are influencing the fats and oils supply chain and creating a market for new ingredients that appeal to both.

Native pecans, in contrast, are the original “wild” pecans that grow all over the American south, along rivers and on ranches. They are small, dark, and much harder to shell. However, they have much more flavor than the cultivated varieties, and contain more oil, with higher levels of polyphenols and other antioxidants.

The pendulum has swung the other way, and fats and oils are not only no longer under a hot light, they're in the limelight.

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.