Seed Oils Under Scrutiny: What the MAHA Report Means for Food Manufacturers
In the initial MAHA report, ultra processed foods (UPFs) took center stage due to their lack of nutrient value, high caloric nature, and inclusion of suspect ingredients. Among those suspect ingredients, the MAHA commission has highlight seed oils. While there are two sides to the debate of seed oils being bad for you, the MAHA commission has linked them to a "driver of chronic disease". Below we will go into more depth on the topic and help give clarity on how food companies can look at seed oil inclusion in their products.
What are seed oils?
The seed oil category is broad but many of them are commonly used in the preparation of food (inclusion in sauces, used for frying, finishing oils, etc). The most common seed oils are soybean, corn, canola (rapeseed), cotton seed, sunflower, safflower, and grape seed. Other seed oils found in the marketplace would include sesame oil, hemp seed oil, and flaxseed oil. In contrast, fruit oils are emerging (some have been long time kitchen staples) as a preferred oil, those include olive oil, avocado oil, and coconut oil. More classic fat sources would include butter and tallow.
What is the controversy?
The controversy around highly processed seed oils stems from both their chemical makeup and the way they are refined. These oils are particularly high in omega-6 polyunsaturated fatty acids (PUFAs), which in modern diets often overshadow omega-3 intake and may contribute to an unfavorable balance linked to inflammation. PUFAs are also chemically fragile; during refining, heating, and storage they can oxidize, producing aldehydes and lipid peroxides that are undesirable when consumed.
While some evidence supports seed oils for lowering cholesterol and reducing certain heart disease risks, other studies raise questions about their role in chronic conditions such as obesity, fatty liver, and diabetes. As a result, the scientific community remains divided. Nonetheless, there is growing consumer and policy momentum - including through MAHA - to reduce reliance on seed oils and encourage alternatives considered less inflammatory.
Action by the food industry
Across the food industry, both restaurants and packaged food brands are actively responding to consumer concerns over seed oils. On the restaurant side, some chains have switched from seed oils to beef tallow for frying, while others have reformulated menu items with olive and avocado oils in place of industrial seed oils. In packaged foods, many companies are moving away from seed oils in frozen meals and snacks, aiming to align with growing demand for “cleaner” fat sources. Together, these shifts illustrate how seed oil reformulation is emerging as both a health-driven and market-driven strategy.
Path forward
The push to reduce or replace seed oils in the food industry is being driven by a combination of consumer, policy, and market forces. Growing consumer demand for “cleaner” labels and perceptions that seed oils are overly processed has fueled rapid sales growth in seed oil–free products, while movements like Make America Healthy Again raise the specter of future regulation through procurement standards or labeling requirements. At the same time, brands see an opportunity to differentiate themselves in a crowded marketplace by promoting alternatives such as olive oil, avocado oil, or beef tallow. More broadly, the trend aligns with a health and wellness narrative that emphasizes natural, minimally-processed ingredients and responds to increasing skepticism of industrial food production.
Closing Thoughts
One oil not mentioned above is peanut oil. This is for multiple reasons: 1) it's not commonly used in ultra processed foods as it is primarily used as a frying oil, 2) it behaves more like olive and avocado oil from a nutritional standpoint but does have its own drawbacks, especially when heated to high temperatures. Due to the lack of focus on peanut oil from the MAHA commission, it is likely it won't ever be singled out and will be treated as a "better alternative" to the big 4 oils (soybean, corn, canola, and sunflower.
If this movement, or regulatory action, keeps up its momentum, more companies will likely continue the shift towards non-seed oils, but it is not a trivial change. Non-seed oils like olive, avocado, and tallow are often more expensive, variability in quality, and are less shelf stable. All these issues create supply chain hurdles to overcome to get new, or reformulated, products to market that meet consumer demands. Beyond the cost and quality and cost concerns, many non-seed oils can change the taste, texture and shelf stability of a product thereby creating even more complexity.
Understanding the biochemical properties and regulatory scrutiny surrounding seed oils is essential for aligning product development with emerging public health standards.
Start the Conversation
Need support for product development? Eurofins can help.
Additional Resources
Inside the MAHA Report: Details from Round Two
Fueling Innovation: How Pilot Plants Accelerate CPG Product Development
Meet the Author
Dan Brouman | President, Eurofins Product Development & Innovation
Since joining Eurofins in 2017, Dan Brouman has been a driving force behind the company’s growth and transformation. With a sharp strategic mind and a passion for innovation, he’s led key initiatives across multiple divisions—from environmental testing to food safety—delivering measurable impact and long-term value.
Dan’s journey began at Eurofins Environmental, where he spearheaded the acquisition of CEI, doubling revenue and significantly improving EBITA margins. He later took the helm at Eurofins Craft Technologies, launching the SAFER@WORK program during the COVID-19 pandemic to help businesses navigate safety protocols. Most recently, his leadership at Eurofins Food Testing Netherlands helped boost profitability and position the operation for future success.
Armed with a B.S. in Economics from John Carroll University and an MBA from The Wharton School, Dan brings deep expertise in financial analysis, pricing strategy, and operational excellence. Today, he leads Eurofins Product Development & Innovation with a clear vision: to push boundaries, elevate standards, and shape the future of food testing and innovation.
