The range on offer, the price, taste and knowledge are important in getting more people to use the healthier liquid fats.
Note
The data quoted here is largely taken from a report from the Netherlands Nutrition Centre prepared in 2007. The Netherlands Nutrition Centre in collaboration with the Netherlands Heart Foundation instructed the research office Motivaction to research the knowledge, attitude and need for information of consumers with reference to fats, particularly saturated fat.
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Factsheet Consumer knowledge about fats
Preference for preparing food
When using the visible fats, those used in the preparation of food, the choice between the healthier liquid variants with a large proportion of unsaturated fatty acids and the solid variants also has to be made.
The Motivaction research also asked what sort of fat was used for cooking meat. This showed that most people cook or fry meat in oil (43%) or liquid margarine (41%), only one in five people in the Netherlands still uses wrapped (solid) margarine and only two percent uses butter. Reasons for users of hard margarine or butter not to change to liquid margarine are the higher price, habit or because they did not know that it was healthier. Oil is not used out of habit, or because they found solid margarine or because it made a brown gravy.In contrast to cooking fats, by far the majority of consumers already use liquid deep-frying fat at home.
