Uploaded August 2026 | Updated September 2026, 2 weeks ago
If you've been reaching for chips, mayonnaise or salad dressing labeled "made with avocado oil," there's a good chance the oil inside isn't pure avocado oil — even though avocado oil is the only oil listed on the ingredient label. Selina Wang, Professor of Cooperative Extension and director of UC Food Quality in the UC Davis Department of Food Science and Technology, said the adulteration likely originates with oil suppliers.
Without rigorous testing, food companies can't be certain of the purity of the oil they're using, as many brands rely on co-manufacturers or source from several different suppliers. And without enforceable standards, honest producers risk losing ground to a market where adulteration goes undetected and undermines consumer trust in the industry as a whole.
Wang and her team conducted the study to bring more awareness to this issue. The UC Food Quality Lab is actively developing new analytical tools to help verify food authenticity and quality.
Read more about the research: https://ucdav.is/4cboyBc
#UCDavis
Video description: Selina Wang talks to the camera about her research of avocado oil and olive oil used in potato chips and other products. Clips of potato chips, avocados and oil appear on screen.
If you've been reaching for chips, mayonnaise or salad dressing labeled "made with avocado oil," there's a good chance the oil inside isn't pure avocado oil — even though avocado oil is the only oil listed on the ingredient label. Selina Wang, Professor of Cooperative Extension and director of UC Food Quality in the UC Davis Department of Food Science and Technology, said the adulteration likely originates with oil suppliers.
Without rigorous testing, food companies can't be certain of the purity of the oil they're using, as many brands rely on co-manufacturers or source from several different suppliers. And without enforceable standards, honest producers risk losing ground to a market where adulteration goes undetected and undermines consumer trust in the industry as a whole.
Wang and her team conducted the study to bring more awareness to this issue. The UC Food Quality Lab is actively developing new analytical tools to help verify food authenticity and quality.
Read more about the research: https://ucdav.is/4cboyBc
#UCDavis
Video description: Selina Wang talks to the camera about her research of avocado oil and olive oil used in potato chips and other products. Clips of potato chips, avocados and oil appear on screen.
