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Millennials Drive Demand for Lard and Beef Tallow

December 27, 2015

Millennials are more comfortable with animal fats in their diet than older consumers are, according to research firm Ipsos, spurring restaurants to return to using tallow and lard. “Trans fats are out, and minimally processed animal fats — in the form of lard, derived from pork, and beef tallow — are decidedly making a comeback,” said Coast Packing CEO Eric Gustafson.

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