Saturated Fat - Making Reduction a Reality

30 September 2009, Leatherhead, United Kingdom

Introduction

The aim of this seminar is to explore the real solutions to reformulating with less saturated fat, and the technical issues raised by this often complex process. Are there more positive benefits that manufacturers can capitalise on by changing the fatty acid profile or reducing saturated fat in product ranges – improving the nutritional profiles of their products whilst maintaining or improving the taste/acceptability and health benefits for consumers?