Fats and oils continue to weigh on consumers' packaged food choices amid pandemic pressures
Much has changed in consumers’ buying behaviors regarding foods, but their attention to the fats and oils in the packaged foods they purchase remains consistent, according to Cargill’s most recent FATitudes survey, conducted during the COVID-19 pandemic. The research found 53 percent of American consumers closely monitor fats and oils in packaged foods, a rate that has remained relatively steady since 2013 when Cargill first began conducting the annual study.
“These findings are particularly relevant now given the pandemic-inspired rise in packaged food consumption,” says Jamie Mavec, marketing manager for Cargill’s global edible oils business in North America. “As consumers weigh the healthfulness of their overall diet, it’s clear that fats and oils are a key part of that equation. Options like our Filippo Berio Culinary Selection olive oil or our line of Clear Valley canola-based products, which are low in saturated fat, offer customers a way to deliver products that reflect today’s consumer preferences.”