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.

A national survey of 1,005 U.S. consumers from Coast Packing Company finds that younger Americans are reshaping how restaurants think about cooking fats. More than half of diners ages 18–34 (52 percent) say knowing whether a restaurant uses beef tallow or seed oils affects where they choose to eat. Among those 55 and older, that number drops to just 33 percent. The 19-point gap points to a generational divide that the restaurant industry may not yet fully appreciate.

USA | New data has revealed that American diners can be influenced by what cooking oil is used when deciding what restaurant to visit.

New national data shows the type of cooking oil matters – and it’s reshaping where Americans dine, with a generational divide driving the shift.

A new national survey of 1,005 U.S. consumers finds that younger Americans are reshaping how restaurants think about cooking fats. More than half of diners ages 18–34 (52%) say knowing whether a restaurant uses beef tallow or seed oils affects where they choose to eat. Among those 55 and older, that number drops to just 33%. The 19-point gap points to a generational divide that the restaurant industry may not yet fully appreciate.

A new national survey of 1,005 U.S. consumers finds that younger Americans are reshaping how restaurants think about cooking fats. More than half of diners ages 18–34 (52%) say knowing whether a restaurant uses beef tallow or seed oils affects where they choose to eat. Among those 55 and older, that number drops to just 33%. The 19-point gap points to a generational divide that the restaurant industry may not yet fully appreciate.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., has released new findings from a national consumer survey showing that the type of cooking oil a restaurant uses is no longer just a back-of-house decision. A survey of 1,005 U.S. consumers finds that 43% of Americans say a restaurant’s cooking oil influences where they choose to eat. What’s more, the data reveals a sharp generational split: younger diners are nearly twice as likely as older Americans to let…

Cooking fat — long treated as a back-of-house operational choice — is becoming a front-of-house consideration for a growing share of diners.

One of the great things about Amarillo is its continued growth. On any given week, a new business is being announced or opening up in the Yellow City. Some are small businesses, others are chain businesses, while others are huge companies building in Amarillo. According to the Texas Department of Licensing and Regulation, another big business is planning a facility in Amarillo. The Coast Packing Company is preparing to open an edible fats and oils refinery and packaging facility.

Texas is no stranger to oil refineries. But another one headed to the Panhandle will be processing the kind of oil you can eat. A $12.3-million lard refinery is set to rise in Amarillo, according to a recent filing with the Texas Department of Licensing and Registration (TDLR). While details submitted to the TDLR are subject to change, construction could start in May, lasting through late September 2027.

Across the country, restaurants are rediscovering Beef Tallow—and putting it back at the heart of their kitchens. Once a staple, Tallow fell out of favor in the 20th century as vegetable oils took over. Now, with chefs and diners alike craving better flavor and cleaner labels, Tallow is sizzling its way back onto menus.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western United States, today announced the launch of its 9th Annual LardLovers Recipe Contest, inviting home cooks, bakers, and chefs nationwide to bring fresh creativity to the flavors they grew up with.

Competition invites home cooks, bakers and chefs nationwide to reimagine traditional family recipes using lard.