Market Potentials for Modified Edible Fats and Oils

Excerpts from the report: During the last three decades, the United States has experienced relatively little change in the per capita consumption of food fats and oils. The annual usage level in 1930, for example, was 45.0 pounds per person and it rose only to 45.4 pounds per person by 1960. To increase overall consumption, rather than affect interproduct shifts, attention must be paid to new or different applications in which fat and oil products are not used. This is being done in the Department of Agriculture's development program to strengthen and expand markets for agricultural products. Four applications--food emulsifiers, confectionery fats, protective coatings, and lubricants--were investigated in the following end-use markets: Bakery products; confectionery products; fruit, vegetable, and nut products; meat and meat products; cheese and egg products; prepared food mixes; and food container coatings. The research included a comprehensive search of the literature on fats and oils of agricultural origin and their derivative products; interviews with research personnel, in both government and private industry, on new developments and research now underway; and a survey of suppliers and users.