Global reducion of fats in bakery won't be a one-size-fits-all solution, says researcher

from BakeryAndSnacks Podcast · host William Reed Ltd

With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.

Episode metadata supplied by the publisher feed · Published Sep 25, 2014

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Global reducion of fats in bakery won't be a one-size-fits-all solution, says researcher

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