Potential for better-tasting reduced-fat desserts, dressings, sauces
Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers report..
March 19, 2014 · by · in Nutritional News · Tags: calcium, developing-new, diet, market, more-eye-appealing, nutrition, nutrition / diet, on call diets, oncalldiets, salad-dressings, the-calcium, the-key, the-market
When The Fat Comes Out Of Food, What Goes In?
When fat, sugar and gluten come out of salad dressings, sauces, cookies, beverages, and other foods with the new genre of package labels shouting what’s not there, what goes into “light” or “-free” versions of products to make them taste like the original version? The answers appear in the cover story in the current edition of Chemical & Engineering News, ACS’ weekly newsmagazine…
November 4, 2011 · by · in Nutritional News · Tags: cover, current, engineering, foods, nutrition, nutrition / diet, nutritional counseling, salad-dressings, the-cover, the-current, the-original
