Fat reformulation - sat fats in baked goods
By Ben Cooper | 31 May 2012
Dairy processors have been at the forefront of fat reformulation but bakers and snack makers have not made as much ground. Those in the sector argue they can go no further but, as Ben Cooper writes in the final part of just-food's management briefing, others believe further progress can be achieved.
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Dairy processors have been at the forefront of fat reformulation but bakers and snack makers have not made as much ground. Those in the sector argue they can go no further but, as Ben Cooper writes in the final part of just-food's management briefing, others believe further progress can be achieved.
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