Better-tasting reduced-fat desserts, dressings, sauces: Coming soon?
DALLAS, March 16, 2014 — Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers reported here today.
To date, a major problem with removing fat from these accompaniments is that in addition to reducing calories, it can negatively affect the flavor, appearance and texture, they said. But based on recent research it may not be too long before new, improved, lower-fat foods appear in grocery stores, the researchers ...


