Beef Tallow Gains US Approval as Kenya Sees Rising Demand

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A New Era in Dietary Guidelines

The United States government has introduced a new set of dietary guidelines that reflect a significant shift in the recommended approach to food and nutrition. These guidelines, which will be in effect until 2030, emphasize the importance of whole foods, reducing sugar consumption, and increasing protein intake. They also acknowledge traditional cooking fats, such as beef tallow, as viable options for healthy eating.

The Role of Beef Tallow in Modern Diets

Beef tallow, derived from rendered beef fat, is now explicitly mentioned as a suitable cooking fat. This represents a departure from previous recommendations that discouraged animal fats. The updated guidelines place greater emphasis on the overall quality of food rather than focusing solely on individual nutrients. Beef tallow is considered a stable and less processed option compared to many modern oils, making it an appealing choice for those seeking natural alternatives.

In Kenya, while there are no official dietary guidelines promoting beef tallow, its use is becoming increasingly common. Many households are choosing beef tallow over refined vegetable oils, citing its natural qualities and traditional significance. Wanjiku Njenga, a consultant dietitian at the Aga Khan University Hospital, describes tallow as “essentially fat from meat.” She explains that it is obtained by boiling and rendering the fat, resulting in a product free from additives and chemicals.

Cultural and Nutritional Significance

In Kenyan kitchens, beef tallow is used for frying, cooking beans, vegetables, and meat, as well as general food preparation. Advocates of tallow highlight its ability to provide energy and aid in the absorption of essential vitamins such as A, D, E, and K. According to Ms. Njenga, these vitamins require fat for proper absorption, and tallow supports this process naturally.

The growing interest in beef tallow is evident in the market, where it is now available in butcheries, local markets, and online shops. Some products are made locally from grass-fed cattle, while others are imported. Additionally, tallow is sold for non-food purposes like skin care, further increasing its visibility.

Economic Opportunities and Consumer Trends

Entrepreneurs are capitalizing on the renewed interest in beef tallow. Real Beef Kenya, founded by Peter and Tabitha Kang’ethe, has seen a significant increase in sales since launching in 2023. Their monthly sales have grown from 20 to over 300 kilos. Peter notes that their company is certified by the Kenya Bureau of Standards and highlights the diverse customer base, including health-conscious individuals, traditionalists, and older adults returning to traditional cooking methods.

A kilogramme of tallow is priced at Sh850, making it accessible to a wide range of consumers. As policy shifts occur globally and local interest grows, beef tallow is gaining recognition as a trusted traditional cooking oil in Kenyan homes.

Key Changes in the US Guidelines

The US Dietary Guidelines Advisory Committee highlighted several important changes in the latest recommendations. One major shift is the increased emphasis on protein, with Americans encouraged to consume more protein than previously advised. The guidelines suggest that people should incorporate more protein into their daily diets to support overall health and balance.

Both animal and plant-based sources of protein are included, such as beef, chicken, fish, eggs, beans, lentils, nuts, and seeds. The guidelines stress that protein is crucial for muscle health, strength, and normal body function across all age groups.

Another significant change is the focus on reducing added sugars. The new guidelines advise against consuming foods and drinks with added sugars, emphasizing the importance of eating natural, unprocessed foods. The message is clear: added sugars do not contribute to health and should be limited as much as possible.

A Shift in Fat Perception

Perhaps the most notable change in the guidelines is the evolving perspective on fats. Previously, saturated fats were often discouraged, but the new guidelines take a different approach. They encourage the consumption of fats that come from whole foods, suggesting that fat should not be feared but rather chosen wisely.

The government now states that these fats can be part of a healthy diet when consumed in reasonable amounts. This shift reflects a broader understanding of the role of fats in nutrition and highlights the importance of balance and moderation in dietary choices.