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Consumer Attitudes Toward Fats and Oils in Restaurants

Consumers today are demanding foods made with healthier ingredients, including fats and oils. Recent Gallup research supports this and, in a previous blog post, we shared details on the 2017 data (you can read the post here). The Gallup Fats and Oil survey is a longitudinal study that has been tracking consumer perceptions on fats and oils since 2008. For the first time, the 2017 survey looked specifically at consumers’ attentiveness to the fats and oils used in restaurants. Take a look at the key findings.

Consumers Want More Information About Restaurant Fats and Oils

Nearly two-thirds (64%) of adults worry about the types of fats and oils used in restaurant meals, and 40 percent are specifically concerned about the saturated fat content. In fact, the importance of the type of fats or oils used is significant enough that one out of two (51%) adults would increase their visitation to a restaurant that advertised it fries in healthier oil. While the desire for information is strong, knowledge is lacking. Of those who actively seek restaurants using healthier oils, three-quarters admit they rarely or never know what type of oils are used in the restaurants they patronize.

Innovative Awareness

Those who pay attention to the types of fats used in restaurants and make above average efforts to consume healthy fats and oils appear to be more aware of innovative oil solutions, such as Omega-9 Oils. Not surprisingly, these consumers are more likely to worry about types of fats and oils (76%) and saturated fats (54%) consumed in restaurants. This subgroup is even more influenced by a restaurant’s advertised use of healthy oils, with six in 10 stating they would visit a restaurant more often if it fries food in healthy oils.

Fat Focus Similar Across Restaurant Types

Concern about fats and oils at fast food restaurants with fewer fried items, fast casual restaurants, casual dining restaurants, grocerants and convenience stores is very similar, with roughly 45 percent of consumers expressing concern for the saturated fat used at these restaurants. Six in 10 consumers would increase visitation to these establishments if a “healthier oil” was advertised.

Adults who frequent fast food restaurants where many menu items are fried are the group least concerned about saturated fats (37%), yet, more than half (54%) of these patrons would increase visitation if “healthier oils” were advertised.

Interestingly, using a “better-for-you” oil would encourage visits to a quick-service restaurant (53%) more than any other attribute, including calorie count (48%) or using an environmentally friendly oil 43%), non-GMO oil (40%), organic oil (39%) or traceable oil (38%).

An Oil Solution

Omega-9 Canola Oil can provide the restaurant industry with the healthier nutrition profile consumers demand, without compromising quality, functionality or performance:

  • Health Profile: Omega-9 Canola Oil is uniquely high in monounsaturated fats, contains zero trans fats, and is among the lowest saturated fat among cooking oils.
  • Versatility: Omega-9 Canola Oil can be easily integrated into existing operations and used in a variety of applications, including frying, baking, spraying, par-frying and in recipe applications.
  • Superior Performance: Naturally stable Omega-9 Canola Oil can increase fry life by up to 50 percent, making it one of the most cost-effective oil solutions on the market today.
  • Available Today: Omega-9 Canola Oil is readily available through most major oilseed processors to meet the demand for healthier oils across the food industry.

For more information, visit the Omega-9 Oils website or contact our team today!