Fat reformulation - putting the issue in context
By Ben Cooper | 31 May 2012
Under pressure from regulators, campaigners and consumers, food companies are reformulating products to reduce what are sometimes termed "nutrients of concern", including fat. In part one of this month's management briefing, Ben Cooper writes that the issue of fat reduction proves food reformulation is as much about value judgments and perceptions as it is about scientific discovery and technological progress.
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Under pressure from regulators, campaigners and consumers, food companies are reformulating products to reduce what are sometimes termed "nutrients of concern", including fat. In part one of this month's management briefing, Ben Cooper writes that the issue of fat reduction proves food reformulation is as much about value judgments and perceptions as it is about scientific discovery and technological progress.
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