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.
Fat reformulation - sat fats in baked goods
Get full access to all content, just $1 for 30 days


just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 18 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
Dean's offer to you
Risk-free, money-back guarantee
Most Popular
Insights
- New activist investor may put Pinnacle in play
- Is Nestle's work on sugar a game-changer?
- Nestle Q1 commentary - top takeaways
- Interview: Vegan supplier Food For Progress
- Has organic become mainstream in the US?
News
- NPD Tracker - Sainsbury's, Pinnacle, Kraft Heinz,
- South Africa's listeria death toll reaches 193
- Kraft Heinz incubator backs Momofuku sauces plan
- Troubles mount at BRF as CEO resigns
- EU and Mexico tie up wide-ranging trade deal
Market research