Changes in commercial fat and oil products by the year 2000

Abstract

AbstractThe best way to look at the year 2000 and beyond is to comprehend our historical developments and current practices. For food, the world depends on comparatively few fat and oil sources and that, basically, is not likely to change. We can, however, expect to see significant shifts within these sources as the world strives to meet its basic dietary needs. Pritein demands, for both direct and indirect consumption, will continue as the most immediate controlling factor. This is impacted by political and socioeconomic influences, and changes in eating habits where functional performance requirements are superimposed on basic caloric needs. Technological advances, both via conventional and genetic engineering, will be significant in tailoring these traditional oil sources. Biotechnology can change compositions and even traditional growing latitudes. What we will have from these new technologies in the more distant future will still depend on what we want and what we will allow to happen. Food fat systems for this futuristic period as defined by functional characteristics will be recognizably unchanged, being reasonably adaptable to any changes in fat and oil sources or their compositions.