Food and Beverage
Survey Finds Cooking Oil Now Influences Where Many Americans Choose to Eat
A new survey suggests cooking oil is no longer just a kitchen detail. Coast Packing found that 43% of Americans say a restaurant’s cooking oil influences where they choose to eat.
Last Updated on April 2, 2026 by Daily News Staff
New national survey data suggests cooking oil is becoming a visible factor in restaurant selection, with younger diners showing the strongest preferences.
A new national survey suggests that cooking oil is no longer just a back-of-house decision for restaurants. It is increasingly becoming part of how consumers decide where to eat.
According to new data released by Coast Packing Company, 43% of Americans say a restaurant’s cooking oil influences their dining choice. The survey, based on responses from 1,005 U.S. consumers, points to a clear shift in how ingredient decisions are perceived by the public.
The strongest signal comes from younger diners. Among adults ages 18 to 34, 52% say knowing whether a restaurant uses Beef Tallow or seed oils affects where they choose to eat. Among consumers 55 and older, that number falls to 33%.
The preference gap also shows up when diners are asked to choose between two otherwise identical restaurants. In that scenario, 31% of adults ages 18 to 34 say they would choose the restaurant using Beef Tallow, compared with 19% of adults 55 and older.
The survey also found that 24.7% of diners prefer restaurants to use traditional animal fats such as butter or Beef Tallow, while 15.6% prefer seed or vegetable oils. That suggests ingredient choices once treated mainly as operational decisions may now be influencing brand perception, menu appeal, and customer loyalty.
For restaurant operators, the findings point to a broader change in consumer behavior. Diners, especially younger ones, appear increasingly interested in how food is prepared and what ingredients are used behind the scenes. That shift aligns with wider food industry trends that emphasize transparency, flavor, and traditional preparation methods.
Coast Packing says the data builds on years of tracking consumer attitudes toward animal fats. Earlier research showed growing openness to ingredients such as Lard and Beef Tallow, particularly among younger consumers who associate them with flavor and old-school cooking. This latest survey goes a step further by suggesting those views are now influencing actual dining behavior.
The findings also match broader market signals. Whole Foods Market’s 2026 food trend forecast identified Beef Tallow as an emerging ingredient gaining visibility, while analysts continue to project growth in the global tallow sector through 2030.
Restaurants are unlikely to overhaul kitchen practices overnight. Still, the survey suggests cooking oil is becoming more than a technical ingredient choice. For a growing share of consumers, it is part of the dining experience itself.
For more information, visit Coast Packing Company.
External Links
- Back to Flavor, Back to Tallow white paper
- Email to request the full survey results
- Coast Packing Company official website
- Coast Packing TasteMap
- Healthy Fats Coalition
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recipes
The Nutrient-Packed Fruit Families are Adding to Their Fruit Bowls
Busy families are looking for snacks that do more than simply satisfy hunger – they want foods that deliver great taste along with meaningful nutrition. Nutrient-Packed Fruit? For a fresh twist on breakfast, brunch or an afternoon snack, try this Kiwi and Whipped Feta Toast.
The Nutrient-Packed Fruit Families are Adding to Their Fruit Bowls
(Feature Impact) Busy families are looking for snacks that do more than simply satisfy hunger – they want foods that deliver great taste along with meaningful nutrition. That’s one reason kiwifruit has become one of the fastest-growing fruits in the produce department with more shoppers discovering its sweet taste and impressive nutritional benefits.
With its vibrant golden flesh, smooth skin and juicy tropical-sweet flavor, an option like Zespri SunGold Kiwifruit makes it easy to enjoy a snack that’s as delicious as it is nourishing. Whether packed into lunchboxes, sliced over breakfast or enjoyed straight from the fruit bowl, it’s a simple way to add more nutrition to everyday routines.
Why Every Bite Matters
Kiwifruit is one of the most nutrient-dense fruits available, making it an ideal choice for busy families looking to maximize nutrition with minimal effort. When time is tight, choosing foods that deliver whole food nutrition becomes essential.
Naturally packed with vitamins and minerals, Zespri SunGold Kiwifruit provides 100% of your daily vitamin C needs in just one fruit. They also provide potassium to support normal muscle and nerve function, vitamin E to help protect cells from everyday damage and folate to support healthy cell growth and development.
Sweet Flavor, Endless Possibilities
The versatility of sweet kiwifruit allows it to pair beautifully with everything from smoothies and yogurt bowls to salads, desserts and savory dishes.
For a fresh twist on breakfast, brunch or an afternoon snack, try this Kiwi and Whipped Feta Toast. Creamy whipped feta, ripe avocado and slices of sweet kiwi come together for a delicious balance of vitamins, minerals and vibrant flavor that’s as nourishing as it is satisfying.
Discover more delicious ways to get more nutrition from every bite, including recipes, at Zespri.com.
Kiwi and Whipped Feta Toast
- 3/4 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 8 small rustic bread slices, 3/4-inch thick, toasted
- 2 Zespri SunGold Kiwifruit, peeled and thinly sliced
- 1 firm but ripe avocado, peeled, pitted and sliced
- extra-virgin olive oil
- fresh basil
- In small food processor, process crumbled feta cheese and Greek yogurt until smooth.
- Spread equal amounts onto bread slices and top with alternating slices of kiwi and avocado.
- Drizzle lightly with olive oil and sprinkle with basil before serving.
Optional: Add 1 tablespoon tahini sauce to feta for richer flavor.
Variation: Omit avocado and use three kiwis. Sprinkle lightly with chopped Kalamata olives. Drizzle with extra virgin olive oil and sprinkle with snipped fresh oregano and crushed red pepper flakes.
SOURCE:
Zespri
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(Family Features) Whether you’re lounging by the pool or hitting the trails for a family hike or bike ride, exposure to summer heat can leave you feeling dehydrated and fatigued.
Comprised of nearly 90% water and delivering essential electrolytes like potassium and magnesium, 100% orange juice can serve as a healthy complement to your hydration routine. These electrolytes are crucial in helping to maintain fluid balance and muscle function regardless of the time of year, but they’re especially important during the warmer summer months when you are exerting more.
Consider these unexpected ways Florida Orange Juice can help power your summer.
Support Immunity
100% orange juice isn’t just a tasty drink; it’s also packed with essential nutrients that support your immune system. An 8-ounce glass of 100% orange juice is an excellent source of vitamin C, plus it provides key nutrients such as folate, potassium and thiamin, as well as vitamin D and calcium (in fortified juices), that help support the immune system all year long.
Add Healthy Flavor to Meals
Fat-free, cholesterol-free and sodium-free with no added sugar, 100% orange juice is a healthy addition to any diet, adding a burst of flavor to favorite dishes. Consider using Florida Orange Juice as part of the marinade in these Orange Juice Citrus Chicken Kebabs or as a base for salad dressings to create a perfect balance that will delight your taste buds.
Electrolyte and Hydration Support
With many kids participating in summer sports and other outdoor demands on families during the warmer months, it can be difficult to provide your family with healthy, hydrating beverages. However, an option like this On-the-Go Orange Juice Sports Drink helps to replenish carbohydrates and electrolytes during and after physical activity, such as running, biking, exercising or playing sports.
Find more nutritious and delicious recipes to keep your family energized during summer activities at FloridaJuice.com.
Orange Juice Citrus Chicken Kebabs
Recipe courtesy of Aaron Himrod on behalf of the Florida Department of Citrus
Servings: 8 (2 kebabs per serving)
- 1 large Florida Orange, zest only
- 1 lime, zest only
- 1/2 teaspoon ground thyme
- 2 tablespoons vegetable oil
- 1/4 teaspoon granulated garlic
- 1 teaspoon salt
- white pepper, to taste
- 1 cup Florida Orange Juice
- 1 cup lemon-lime soda
- 2 pounds chicken tenders
- 8 wooden skewers
- To make marinade: In medium mixing bowl, combine orange zest; lime zest; thyme; oil; garlic; salt; white pepper, to taste; orange juice; and soda.
- Add chicken and completely coat with marinade. Cover bowl and place in refrigerator at least 1 hour.
- Soak wooden skewers in water 20-30 minutes.
- To make kebabs: Remove chicken from fridge and lace through each skewer using weaving motion. Repeat for all chicken tenders and set aside.
- When skewers are prepared, drizzle extra marinade over chicken.
- Heat grill to medium. Place chicken on grill. Cover and cook 3 minutes per side, or until center of meat reaches internal temperature of 170 F.
- Remove from grill and serve immediately, or cover with foil and serve later.
Tips: Cover kebabs with foil for at least 20 minutes after cooking to trap in flavor and juices.
Add vegetables to kebabs, if desired, to increase flavor
On-the-Go Orange Juice Sports Drink
Recipe courtesy of the Florida Department of Citrus
Servings: 1
- 8 ounces Florida Orange Juice
- 8 ounces water
- 1 pinch salt
- Mix orange juice and water.
- Add pinch of salt.
- Pour into small bottle or reusable pouch.
SOURCE:
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Food Truths
The Truth About the “Chemical” in McDonald’s Burger Buns: Should Consumers Be Concerned?
What’s in the Burger Buns:The “yoga mat chemical” controversy changed how consumers view food additives. Here’s what azodicarbonamide is, why McDonald’s removed it, and what the science actually says.
For years, headlines and social media posts have warned consumers about a so-called “yoga mat chemical” found in hamburger buns served by major fast-food chains. The claims sparked widespread concern, prompted petitions, and eventually led several restaurant companies—including McDonald’s—to change their recipes.
But what was the chemical, and is there actually a health risk today?
What Was the Controversial Ingredient?
The ingredient at the center of the controversy was azodicarbonamide (ADA), a chemical used as a dough conditioner. It helped improve the texture of bread, making dough easier to handle and producing softer, more consistent buns.
Ironically, the same compound is also used in manufacturing certain foamed plastics, including some yoga mats and shoe soles. That connection gave rise to the viral nickname, “the yoga mat chemical.”
While the comparison was technically accurate, it also lacked important context. Food-grade azodicarbonamide and industrial applications are very different, and many chemicals have multiple uses across industries.
Why Did People Become Concerned?
The concern wasn’t simply that ADA was used in food. Scientists focused on what happens during baking.
When bread is baked, most azodicarbonamide breaks down into other compounds. Some laboratory studies involving animals raised questions about one of these breakdown products, called semicarbazide (SEM), when administered in high doses.
Those findings prompted some countries to take a more cautious regulatory approach.
Why Is It Banned in Some Countries?
The European Union and Canada do not permit azodicarbonamide as a flour treatment agent. Their food safety policies often follow the precautionary principle, removing ingredients when safer alternatives exist or when scientific uncertainty remains.
In contrast, the U.S. Food and Drug Administration has determined that azodicarbonamide is safe when used within approved limits.
These differing regulations don’t necessarily mean one side believes the ingredient is dangerous while the other believes it is harmless. Instead, they reflect different philosophies about regulating food additives.
Does McDonald’s Still Use It?
No.
McDonald’s removed azodicarbonamide from its U.S. hamburger buns in 2014 following growing consumer demand for simpler ingredient lists.
Today’s buns no longer contain the ingredient, joining a broader trend among food manufacturers to eliminate additives that have become controversial with consumers.
Are There Other Ingredients Consumers Should Know About?
Modern commercial bread still contains ingredients designed to improve freshness, texture, and shelf life.
These may include:
- Calcium propionate to prevent mold
- Ascorbic acid (Vitamin C) as a dough conditioner
- Enzymes that improve consistency
- Emulsifiers that help maintain softness
These ingredients have been evaluated by food safety agencies and are generally recognized as safe when used according to regulations.
The Bigger Health Picture
Nutrition experts generally agree that focusing on one ingredient can distract from the larger issue.
The greatest health risks associated with fast food are more closely linked to:
- High sodium intake
- Excess saturated fat
- Added sugars
- Large portion sizes
- Frequent consumption of ultra-processed foods
An occasional fast-food meal is unlikely to determine someone’s long-term health. Overall dietary patterns, physical activity, sleep, and other lifestyle factors have a much greater impact.
Consumer Awareness Is Changing the Food Industry
Whether or not an ingredient poses a measurable health risk, public concern can influence corporate decisions.
Over the past decade, many food companies have reformulated products to remove controversial ingredients, reduce artificial additives, and simplify ingredient labels. In many cases, those changes have been driven as much by consumer preferences as by regulatory requirements.
The Bottom Line
The “yoga mat chemical” story captured public attention because it combined science, food safety, and memorable marketing. While azodicarbonamide was once used in some hamburger buns, including those supplied to McDonald’s, the company removed it from its U.S. buns years ago.
Current evidence suggests consumers are better served by paying attention to their overall diet rather than worrying about a single ingredient that has already disappeared from many products.
Being an informed consumer means looking beyond the headlines, understanding the science, and recognizing that nutrition is about the complete picture—not just one ingredient.
Related External Links
- U.S. FDA – Food Additives & GRAS Ingredients Information for Consumers
- U.S. FDA – Food Additives and Petitions
- FDA – Azodicarbonamide (ADA) Food Substance Database
- Electronic Code of Federal Regulations – 21 CFR §172.806 (Azodicarbonamide)
- FDA – Types of Food Ingredients and Why They’re Used
- Health Canada – Permitted Flour Treatment Agents
- McDonald’s USA – Nutrition Calculator & Ingredient Information
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