Public health agencies and advocacy groups warn against numerous risk factors for cardiovascular disease, including excessive dietary intake of oils high in saturated and trans fats. Under pressure to reduce reliance on saturated fat-rich oils like palm and to eliminate partially hydrogenated oils altogether, consumer packaged goods (CPG) and foodservice brands face an enormous challenge in replacing these oils without impacting the functional and sensory qualities that they rely on and that consumers expect.
But there is good news for manufacturers and foodservice operators looking to replace saturated and trans fats. Download this white paper to learn more.
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