Product launches with more than 30% fat content—such as high-fat dairy—are up, and butter sales have jumped, outpacing the growth of margarines and spreads by 360%.

The explosion of plant-base meat and dairy analogs has created a paradigm shift in the ways food product developers are considering fats and oils. There’s plenty of innovation around plant-based meat alternatives, especially as they expand beyond burgers, sausages, and poultry into mimics of bacon, pork, and even such specific items as turkey burgers.