6 - Developing food products for customers with low fat and low saturated fat requirements: dairy and meat products

Abstract

To improve their health and life expectancy, consumers have been encouraged to reduce the level of total fat and saturated fat in their diet. Many foods are rich in both of these nutrients and so the food industry has spent and still spends considerable resources developing low (saturated) fat alternatives. This chapter looks at the dairy and meat sectors where these developments are taking place and describes the science and technology behind these changes and why some changes are easy and others not.