search query: @indexterm BUTTER AND MARGARINE / total: 18
reference: 7 / 18
| Author: | |
| Title: | Oil and fats. (!Cooking oil) |
| Journal: | Market Research Europe
1991 : JAN, VOL. 23, p. 1-12 |
| Index terms: | BUTTER AND MARGARINE EUROPE, WEST |
| Language: | eng |
| Abstract: | Oils and fats are broken down into yellow fats, white fats and cooking or salad oils. Yellow fats are butter, margarine and dairy spreads, white fats are compound cooking fats, lard, shortening. Key trends include static overall sales with a marked shift from saturated to polyunsaturated fats and from animal fats to vegetable oils. Butter consumption has declined in the major markets caused by the reduction in milk availability. In cooking, margarine has lost ground to vegetable oils, which have grown significantly. It is anticipated that oils and fats in future may be promoted on their mono-saturated fat content; such a change would benefit olive oil and canola oil. |
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