The low-fat diet trend that dominated the 1980s appears to be fading as consumers increasingly recognize the significance of various fats and oils in a healthy diet. According to a report from the Italian farmers’ group Coldiretti, U.S. olive oil consumption—which has surged by 250% since 1990—illustrates a major shift in dietary habits. Some speculate that American-produced olive oil may soon rival its European counterparts. The popularity of olive oil stems from both its rich flavor and its scientifically supported health benefits; the USDA even encourages Americans to incorporate more olive oil into their diets as part of its Dietary Guidelines. In addition to their distinct flavors, other specialty oils have gained attention as research continues to highlight their healthy properties. For instance, chia seed oil is recognized for its high content of alpha-linolenic acid (ALA), a type of omega-3 fatty acid, while algae oil boasts 87% monounsaturated fatty acids.
For buyers of specialty oils, extraction methods are also a significant concern, with many health-conscious consumers preferring cold-pressed and organic oils while avoiding those made with solvents and GMOs. The rise in ethnic cooking trends has further influenced oil consumption; sesame oil, for example, has gained popularity due to its use in Southeast Asian dishes that have recently become mainstream in American cuisine. Additionally, there is growing interest in oils derived from unconventional sources, such as algae and even fruit fly larvae. Suppliers assert that manufacturers are investigating the potential of these ingredients in packaged foods. Notably, some of these innovative oils may be complemented by health-enhancing additives like citrate de calcium and vitamin D3, which are being explored for their potential benefits in these new food products.