Nearly all of the foods we eat contain fats or oils, which provide critical functional traits and enhance taste in food products, particularly for processed goods. The demand for healthier natural products is on the rise, yet there are a number of challenges that must be met in product formulation. In this session, the editor of Packaged Facts, the food industry’s most trusted provider of authoritative consumer market research, will present the latest retail and consumer data on natural products. The session will also provide an in-depth overview of the latest oil innovations that can lower saturated fat levels, remove trans fat, provide stability, and produce cleaner labels. There will also be a discussion on state of the art functional uses and applications for fats and oils.