Fat reformulation - switching from bad fats to good fats
By Ben Cooper | 31 May 2012
Prompted by public health campaigns and changes to product recipes, consumers have become more aware of the difference between bad and good fats, with the latter linked to improved blood cholesterol and reducing diabetes. Some in the industry, however, believe consumers can be confused by the wave of information from different stakeholders.
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Prompted by public health campaigns and changes to product recipes, consumers have become more aware of the difference between bad and good fats, with the latter linked to improved blood cholesterol and reducing diabetes. Some in the industry, however, believe consumers can be confused by the wave of information from different stakeholders.
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