Coast Packing Insights

Lard is being smeared on sourdough, draped over scallops and boiled up for triple-cooked chips – and it might even be good for us. Are you a fan of pig fat?

You think you’ve got marketing challenges? Think what it’s been like for Coast Packing, a top supplier of lard and beef tallow, two products dietitians scorn as cholesterol producers of the first order.

Lard and schmaltz are being smeared on bread, plopped on pizza, ladled on mash potatoes — and experts say this “animal fat craze” may even be healthier for us.

Up until the 20th century, Americans commonly used lard as a cooking fat, shortening or just a spread to be enjoyed with a slice of bread Then, as NPR pointed out, the public came to regard pig fat as exceptionally unhealthy.

Clean-food trend and new regulations converge to rehabilitate animal fats

Consumption of animal fats is on the rise, and the trend is led by millennials, according to a new survey from Coast Packing Company and Ipsos Research.

Before the trend toward plant-based oils gained traction, us Brits would consume good old-fashioned lard without fear.

The Italian fatback finds its way onto salumi plates, burgers and tacos across the US

Flavor inspiration from the Pacific Rim (think Asia, Oceania and the western coasts of North and South America) are popping up in grocery stores and restaurants as people continue to explore more of the world through their palates.

CHICAGO — Without fat, many foods lack substance. Fat dissolves and concentrates flavors and aromas, and depending on the source, may bring its own flavors to a recipe. Think: buttery croissant, coconut cream curry and sesame oil stir fry.

Depending on your age, you may or may not be familiar with lard. The cooking fat was once a staple ingredient in home kitchens, though over the years, it has become something of a mysterious one.

When it comes to baking, everyone has their choice of “fat” or oil that they prefer to use. For some, it’s butter; for others, it’s a vegetable shortening like Crisco.

Coast Packing Co. offers an interactive destination guide to restaurants, markets, butchers and eateries across the country that cook with traditional animal fats like beef tallow and lard.

WIth beef tallow rising in popularity among chefs, influencers and consumers, Coast Packing Company – the leading supplier of animal fat shortenings in the Western US – invites diners to explore its growing TasteMap.

As beef tallow gains popularity among chefs, food lovers, and health-conscious consumers, Coast Packing Company has rolled out an exciting initiative called the TasteMap™. This interactive guide helps diners discover restaurants and eateries that serve delicious meals cooked with traditional animal fats, such as beef tallow and lard.`

Beef tallow is one of those ingredients that was seldom discussed outside of restaurant circles — until suddenly, it was everywhere. One of the trendiest ingredients of 2025, the demand for this seed oil substitute is so high that it’s actually outpacing supply in some places. And while it’s most commonly associated with adding extra richness to french fries, searing steaks, or seasoning cast iron pans, one of beef tallow’s best uses is one you might not expect: as a butter alternative in pie crusts.

We spoke to Greg Hozinsky, corporate chef at Coast Packing Company, who offered his insight into this unconventional but delicious ingredient swap. “Beef tallow produces a flakier crust than butter,” he offers as one benefit. “Additionally, tallow adds a subtle richness that enhances both sweet and savory pies without overpowering their flavors.”

When it comes to the differences between beef tallow and lard, some are obvious — and others you can only learn from experience. Fortunately, Food Republic was able to sit down with Greg Hozinsky, corporate chef for Coast Packing Company, to learn more specifics about how to use each form of animal fat.

When it comes to the differences between beef tallow and lard, some are obvious — and others you can only learn from experience. Fortunately, Food Republic was able to sit down with Greg Hozinsky, corporate chef for Coast Packing Company, to learn more specifics about how to use each form of animal fat.

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry, including Anheuser-Busch’s investment in a Virginia brewery, Kraft Heinz’s Spanish factory expansion, Coca-Cola United’s new sales and distribution center, Bazzini’s Pennsylvania factory, Castle & Key Distillery’s solar energy project and Coast Packing Company’s edible oils refinery.

Coast Packing Company released new findings from a new consumer survey highlighting a significant shift away from seed oils as a cooking fat. The Coast study posed the question: Do you currently use seed oils (canola, soybean, cottonseed, grape seed, sesame, corn, safflower, rice bran, sunflower oils)?

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., has released new findings from a new consumer survey highlighting a significant shift away from seed oils as a cooking fat.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., has released new findings from a new consumer survey highlighting a significant shift away from seed oils as a cooking fat.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., has released new findings from a new consumer survey highlighting a significant shift away from seed oils as a cooking fat.