Consumer’s awareness of the health-promoting aspects of food and their search for products with high nutritional value is driving increased interest in niche oils. Such oils are produced on a small scale due to limited access to raw material and its low oil content. The aim of this multi-criteria analysis was to position niche oils. Data for the study were collected based on a literature review regarding twenty-three niche oils available on the European Union market. Analysis of quality parameters, key production factors, waste reusability, and average annual consumption volume in 2015–2020 was performed. Based on the research, it was concluded that linseed (flaxseed) oil, hemp oil, mustard oil, raspberry seed oil, and sesame oil should be of the most interest to consumers. They are characterized by the highest content of tocopherols, sterols, polyphenols, and carotenoids, a favorable ratio of mono- and polyunsaturated fatty acids, and pro-ecological and sustainable production technology. Based on the results of the study, the need for empirical research was identified, the key to filling the knowledge gaps in the area of edible niche oils.

The main purpose of the presented research is to characterize the relationship between the amount of bleaching earth used in the bleaching process of rapeseed oil and the efficiency of this process. Changes in the content of chlorophyll and carotenoid pigments were examined using spectrophotometric and colorimetric methods. The process was carried out on a plate filter with different thicknesses of bleaching earth (BE) layers (1–3% in relation to the amount of oil). On the basis of the conducted research, a decrease in the content of chlorophylls (from 59 to 97%) and carotenoids (from 55 to 78%) was found, which affected the overall color of the oil. Based on the research results, it was found that the bleaching earth does not lose all of its adsorption properties after reaching the maximum, but they decrease in the next cycle. For some time, the sorbent can be used successfully, but to a lesser extent (40–45% of the original properties). This information is crucial as it will reduce BE consumption by up to 30% and shorten the oil bleaching cycle, as it will reduce the setup time of the machine.

Despite their nutritional value and increasing supply of oils from unconventional plants to the oil industry, edible niche oils do not have high sales. The market for niche oils is geared toward an ever-growing volume of conscious consumers distinguished by their sensitivity to product quality, packaging type, price, sourcing technology, and variety of product use. In the literature, there is a lack of research on consumer preferences and expectations of niche oils. This article continues a series of studies on niche oils aimed at determining the proper technological parameters for production, discussing the economic aspects of niche oil production, and researching consumer behavior concerning these products. It aims to determine Polish consumers’ awareness and expectations of edible niche oils, select the oils of most significant interest to consumers, and determine the factors influencing consumers’ propensity to try edible niche oils. The survey, in the form of a questionnaire, was conducted using the CAWI method on a representative sample of 1000 Polish consumers. Consumers were divided into four segments: those who regularly consume niche oils, consumers who have experience with niche oils, consumers who are familiar with them but have not tried them, and consumers who do not know niche oils. Data were analyzed collectively and separately for each segment using one-way ANOVA. Grape seed oils and edible castor oil are the most interesting to consumers. Consumers’ purchasing decisions are influenced by price, nutrient content, and sustainable production free of GMO products and harmful chemicals. Therefore, manufacturers should increase the availability of certain oils (e.g., peanut oil). Sensory qualities, place of production, and brand recognition are secondary selection criteria. Future research should focus on the organoleptic evaluation of products available on the market. Research results may be used to create production and marketing strategies to make niche oils more attractive to consumers.