Fat in Food Product Development

Whilst the focus is usually on reducing sugar content, fat continues to be a ‘red flag’ for many consumers too.

Fat plays multiple roles in food and drink products but, of course, is connected with a range of health issues. In the webinar, we look at the role of fat in food product development (and drink product development, and what happens when you reduce fat content. Find out how reducing fat impacts flavour, structure and mouthfeel, as well as some ways to approach reducing and replacing it.

  • What is fat from a food science perspective?
  • What different types of fat are there and which do humans need?
  • Practical considerations when working with fats
  • Alternatives you can use in food and drink products
  • How to replace fat and sugar content

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