Selina Wang's research confirms processed foods labeled with avocado oil frequently contain cheaper, adulterated oils.

Research from the University of California, Davis, reveals widespread fraud in the avocado oil product market, finding that many items labeled as pure are cut with less expensive oils. Testing revealed that 100% of analyzed salad dressings and U.S. mayonnaises failed purity standards, while 93% of labeled chips were found to be adulterated. Selina Wang, Professor of Cooperative Extension in the UC Davis Department of Food Science and Technology, stated that consumers paying a premium for pure ingredients deserve to receive what the labels claim. The study found that manufacturers often substitute cost-effective oils for genuine avocado oil, despite the high cost difference between the two ingredients. Wang emphasized that accountability is lacking throughout the supply chain. She noted that these results demonstrate a failure in industry oversight, leaving consumers to pay top dollar for products that do not meet their advertised quality. The findings suggest that verification of ingredient purity must move beyond simple label claims to establish true supply chain integrity.

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