For most baking and snack applications, fats or oils are an essential component. However we know that some fats are better than others. But snack producers and bakers have to balance multiple challenges, including functionality, health benefits, taste profile, sustainability and economics, to name a few.
Consumers’ perceptions of fats have changed, but so have some regulations surrounding fats—and the ingredients available are also continually updated. All this means a bit of a juggling act, which can seem a little overwhelming.