The global production of vegetable oils has seen a steady increase since the beginning of the century, reaching a peak of 179.56 million metric tons in 2015/2016.
In the retail aisles, private labels have been among the leading vendors of cooking and salad oils in the United States in 2015. They generated sales amounting to almost 750 million U.S. dollars in that year. Organic oils and fats also found their spot in the competitive environment. They are expected to boost sales to 415.3 million U.S. dollars by 2017, up from about 300 million in 2011.
In terms of consumption as a food product, vegetable oils are seen as the healthier alternative as they contain more unsaturated fatty acids than animal fats. A recent survey revealed that olive oil, vegetable oil and pure canola oil are most frequently used in U.S. households for preparing salads or cooking.