Coast Coverage

A January 2025 study warns that the real trouble starts when these oils are reheated again and again, like in restaurant deep fryers. According to the research: “Frequent reheating of polyunsaturated-rich oils such as soybean oil can result in lipid peroxidation, increasing the presence of reactive compounds that may promote cellular stress.”

A critical natural resource, water conservation continues to drive many food and beverage processors’ environmental sustainability initiatives.

In honor of National French Fries Day and Beef Tallow Day, Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., is turning up the heat with its 8th Annual #BeefTallowFrenchFries Contest, a sizzling summer celebration of crispy, golden fries made with natural beef tallow.

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)?