The world of fats and oils has changed. Fats are evolving from commodities to become sophisticated foods. We can almost talk about an Olive Oil Terroir, where the origin of the olives influences quality and consumer perception. Oils have also become an important part of our currently psyche - sustainability, habitat destruction, climate change, pesticides, water usage, carbon footprint. Palm oil has been greatly affected by this, and Malaysia now produces certified Malaysian Sustainable Palm Oil (MSPO). Without such a change, the palm oil business in American and Europe would be greatly diminished. Nutrition and Health are also in the mind of consumers. Red Palm Oil, Extra Virgin Olive Oil, cold-pressed oils, all invoke the intake of healthful, micronutrient-rich oils, good for your health. But what exactly is 'good for you' or 'healthy'. Does it mean that it is not toxic, or that its long-term consumption has a health benefit? If you eat too much oil, you are probably eating too many calories, which can lead to obesity and type-2 diabetes. Therefore, are all oils 'unhealthy'? On top of all of this, we have an enormous push towards vegan products. Will this be the end of tallow and lard and possibly butter? What are they going to be replaced with? Maybe we will also move towards 'fair trade' oils, where farmers are paid more for their crops and we thus decrease rural poverty. This talk will focus on the current and future trends affecting the oil trade and will also review the possibly effects that excessive or insufficient and oil consumption can have on health.
