‘I’m astounded people consider ghee to be healthy’

Higher quality fats?

By Elaine Watson

22-Jun-2018 - Last updated on 22-Jun-2018 at 02:22 GMT

The key question is how do we meet consumers where they are in terms of delivering a higher quality fat that is going to be healthy for them while also providing a level of transparency about production? Melissa Abbott, Hartman Group (Slide: SPINS)

Highlights from our healthy fats webinar: ‘Consumers in the cooking oil aisle are not thinking about fatty acids, they’re thinking, how processed is that?

Meet our expert panel

Navigating the oils and fats aisle

Olive oil has no real baggage

Back to basics?

The rise and rise of ghee

Ghee… trendy, but not a healthy choice?

Fat is no longer vilified

Full fat is growing in refrigerated dairy, but lower fat is trending in ice cream

Confused about coconuts?

Consumers don’t trust official sources of information on fats

Is tallow trendy?

Interesterified oils

Which is healthiest: Butter, margarine, or spreads?

Saturated fat and dairy

Keep added fats to a minimum

Intakes of saturated fat are much lower than they were in the 1970s

Is ketosis a good thing?

Watch this webinar on demand!

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