The Future of Oleogels Between Challenges and Opportunities

Despite considerable efforts to develop oleogels as substitutes for saturated fats in current food products, the fat-to-oleogel transition is yet to materialize. In this final chapter, we examine the limitations that continue to impact the oleogel field. We delve into challenges related to oleogel development, properties, applications, as well as sensory attributes and consumer acceptability. We continue by exploring potential challenges in regulatory aspects and labeling, and emphasizing the significance of stability and the scale-up of production processes for oleogels. We conclude by presenting potential opportunities for future research in this field and highlighting cutting-edge tools that hold tremendous potential for overcoming current limitations and driving innovative solutions.