Fat reformulation - the challenge of change Archives - Just Food
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Fat reformulation - the challenge of change

Fat reformulation – switching from bad fats to good fats

Fat reformulation – switching from bad fats to good fats

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.

Fat reformulation – industry engagement

Fat reformulation – industry engagement

Calls for levies on fat have intensified in recent years but regulation on the level of the nutrient in food is rare. Education and reformulation, often sparked by campaigners, have been the two ways in which industry and governments have looked to change the fat content in products.

Fat reformulation – sat fats in baked goods

Fat reformulation – sat fats in baked goods

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.