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Of all three macronutrients, its safe to say fat has gotten the short end of the stick. Todays consumers put protein center stage and, for the most part, have grown to accept carbs. Yet, feelings on dietary fats are conflicted, with some consumers avoiding, or even trying to eliminate, fats from their diets. This Digital Issue includes market and scientific data, insight into selecting confectionery fats, and a buyer's guide to help food product designers, marketers and C-level executives make informed decisions on the fats and oils they select for their food and beverage products. Takeaways include: *Market data offering a big-picture view as well as a scientific perspective of fats *Understanding the role confectionery fats play in sweet treats *A comprehensive directory of suppliers offering fats and oils for the food and beverage industries
Feb 10, 2015
Table of Contents
Market Watch: Fats & Oils: Market data on the use of fats and oils in food and beverage products.
Confectionery Fats: Fat in confectionery products contributes to snap, strength, glossiness and texture, and also affects the product's shelf life.
Buyer's Guide: A directory of fats and oils suppliers for the food and beverage industries.
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