Interesterified Fats in the Food Supply: Functionality, Usage Trends, and Health On-Demand Webinar

Interesterified fats are seeing rapid adoption as functional alternatives to partially hydrogenated and saturated fats. This webinar brings together leading experts to examine how interesterification changes fat structure and performance in foods—and what emerging human studies suggest about metabolic and cardiometabolic outcomes. We’ll also situate interesterified oils within the broader conversation about ultra-processed foods and formulation choices.

This free webinar is presented in partnership with IAFNS.

Talks & Speakers

Trends and Use of Interesterified Oils in Food
Alejandro Marangoni, PhD, University of Guelph
A Tier I Canada Research Chair and AOCS Fellow, Dr. Marangoni will cover adoption across categories (baked goods, spreads, confections, plant-based), formulation drivers, and performance/labeling considerations.

Emerging Science on Interesterified Oils and Health
Sarah Berry, PhD, King’s College London; Chief Scientist, ZOE
Dr. Berry will discuss the latest clinical and precision-nutrition evidence on postprandial lipids, glucose/insulin responses, and longer-term cardiometabolic risk markers.