This mindset shift about fat follows the same story arc for carbohydrates. Thanks to fresh science and the well-reinforced lessons about whole grains, consumers are savvier than ever about the notion of good carbs and bad carbs. Kimberly Egan, CEO of CCD, said: “We suspect that fats are coming next into the limelight, and the same ‘good fat, bad fat’ consumer filter will be applied.”
What’s fuelling the transformation of fat from bad guy to okay-in-moderation companion? Primarily it’s nutritional science that is pushing through new ideas about how our bodies use and metabolise fats, according to the research.
Simultaneously, whole-food enthusiasts are turning to the fats used in pre-industrial times to recapture what they feel is lost goodness, with the nose-to-tail and farm-to-table culinary trends reviving the demand for the farm animal fats that once dominated home and restaurant kitchens, but lost favor in recent decades.
In addition, our constant exploration for new foods and flavours has yielded some tasty finds from other parts of the globe.
Source: Packaged Facts
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