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A novel approach to reducing the total and saturated fat content of baked goods
In 2008, the Food and Agricultural Organisation and the World…
5 March 2014 | By Charles Speirs, Bakery Science Manager, Campden BRI
In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes1. The key recommendation was that our diet type should change to limit the saturated fatty acid…
