Fat Reduction

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In today’s sedentary world, excess fat is a source of calories that consumers generally do not want to consume. Simply taking the fat out of a formulation is impossible, because

A study that investigates consumersí attitudes towards food labels and where palm oil fits in, omega-3s and a new emulsifier system for reduced-fat chocolates were all discussed at the 2008 <I>Prepared Foods</I>í R&D Applications Seminar--East.

Consumer perceptions of dairy foods have always been favorable, invoking visions of healthy bones and nutrient-rich, homey products.

Trans fat is officially trampled, yet manufacturers are still in hot pursuit of the perfect replacement or best alternatives.

Fat-free or just reduced-fat? Low-glycemic index or enhanced satiety? When it comes to developing products for the weight management market, the myriad of formulation objectives abounds. Both consumer interests and ingredient challenges impact a new product’s final formulation.

The functional food and beverage market is entering a critical era, as new product innovation capitalizes on key market drivers.

Shortening is critical in baking. It provides structure, mouthfeel and all the associated flavor characteristics and sensory attributes. A baking fat needs to provide structure in the form of solids to achieve the desired end results.

Concerns about weight management and reduction have not prompted a slew of low- or reduced-fat products in recent years—in fact, just the opposite. Fats and oils play key roles in food formulation and have certain characteristics which must be taken into account when developing new products or reformulating existing ones.

Regulations on trans fatty acid labeling are expected shortly. Tactics to replace hydrogenated or partially hydrogenated fats with non-hydrogenated oils depend on the application. Lessons learned from fat replacement efforts may apply.

Formulation and processing are both factors to consider in the development of lowfat meat products.