Fat

Fat is a macronutrient essential for energy, nutrient absorption, and cell function. It is found naturally in animal and plant tissues, and can be extracted through processes like pressing or rendering. Fats provide texture, flavour, and mouthfeel to foods.

Manufacturers use fats and oils for a variety of functions, including improving texture, acting as a carrier for flavours, and contributing to the palatability of baked goods, confectionery, and processed meats. They are fundamental components in products like biscuits, pastries, and fried foods.

Fat is not a food additive and does not have an E-number. Dietary fats are a source of energy and essential fatty acids. The Eatwell Guide advises choosing unsaturated fats over saturated fats. Government dietary advice recommends limiting saturated fat intake. The Scientific Advisory Committee on Nutrition (SACN) provides advice on fat intake. Evidence on the health effects of different types of dietary fat is subject to ongoing scientific review.