In the food industry, hydrogen is used for fat hardening where hydrogen turns unsaturated fats into saturated oils and fats. Vegetable oils such as margarine and butter are manufactured employing hydrogen in a process called Hydrogenation. Factories use blue hydrogen, which is extracted using natural gas, however, green hydrogens can be used for a cleaner way of hydrogen use in food industries. Furthermore, with the rise of the concept in green hydrogen technology, many food operations have adopted the use of fuel cell technology, with thousands of fuel cells now supplying power to processing facilities and bakeries, helping to move stock in warehouses and providing reliable energy to supermarkets.