The Fat Reduction Factsheet is the latest in a series of expert guidance factsheets published by the University’s Food Innovation Centre to help producers become more sustainable and create healthier treats.
Dutch food manufacturers have successfully cut salt levels from many products but are dragging their feet on reformulation of sugar and saturated fat, according to a government report published earlier this month.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.
Tate & Lyle is launching two new additions to its Merigel line
of starches which enable snack products to be oven-baked instead of
fried, thus reducing fat content without compromising taste or