- Navigating Good and Bad Fats Is Key Trend for 2012

Navigating Good and Bad Fats Is Key Trend for 2012

The tastemakers have spoken. A majority of food trend reports have predicted that better-for-you food trends, such as increased interests in good fats and sugar reductions, will be top of mind for foodservice and food manufacturing companies this year.
 
Omega-9 Oils — with their no-trans, low-sat, highest monounsaturated fatty-acid profile — are poised to help these companies with solutions to replace “bad” fats with “good” fats, all while aligning with governmental dietary guidelines and menu labeling.

According to Technomic’s 2012 predictions, consumers are seeking specific terms on labels and menus to find healthier food options. The research firm saw growth last year with the following terms:

Growth Trend of Key Menu Terms in 20111

Two other groups, Packaged Facts and the Center for Culinary Development (CCD), dug a bit deeper into consumer thinking with their recent Fats and Oils: Culinary Trend Mapping Report. They found consumers are beginning to understand the differences and sources of fats, which mirror the “good carb, bad carb” education curve. The report highlights that consumers are embracing good sources of fat by identifying nuts and oils as nutrient-dense, as well as acknowledging that they are good sources of heart-healthy monounsaturated fats.

CEO of CCD Kimberly Egan foreshadows that the next big understandings for consumers will focus on the quality of fats in their diets.