Nutrition experts say research does not establish that seed oils are inherently harmful
Mounting concerns over seed oils are prompting food companies to overhaul the ingredients in everyday products, opening up a growing market for alternatives.
Avocado and olive oils are emerging as popular substitutes, and manufacturers are rushing to introduce items made using them, even if it costs more.
The trend has created a major business opportunity. Revenue from seed-oil-free products climbed 72% in the past year to hit $1 billion, Bloomberg reported yesterday.
Seed oil-free salty snacks performed particularly well, with sales jumping 87%.
Companies such as PepsiCo, Conagra and Calbee have started changing recipes to appeal to shoppers who associate seed oils with health risks.
Beef tallow is also gaining popularity as manufacturers respond to growing interest in traditional cooking fats. Sales of products containing beef tallow reached $1.1 billion in the year ended March 22, rising 275% over three years, according to Spins data.
However, the growing movement has sparked a debate over whether consumers have a genuine reason to avoid these ingredients.
Supporters of the anti-seed-oil campaign, including Robert F. Kennedy Jr. and MAHA followers, link the product to inflammation and chronic diseases.
But nutrition experts say research does not establish that seed oils are inherently harmful. In fact, their unsaturated fats may help protect heart health.
The alternatives also raise concerns. A UC Davis study found that 89% of tested avocado oil products advertised as 100% pure failed authenticity standards.
Despite the scientific disagreements, consumer demand is already reshaping the food industry.