Improving the fat content of foods

Dietary fats have long been recognised as having a major impact on health, negative in the case of consumers' excessive intake of saturated fatty acids, positive in the case of increasing consumers' intake of long chain n-3 polyunsaturated fatty acids (PUFAs). However, progress in ensuring that consumers achieve a nutritionally-optimal fat intake has been slow. This important collection reviews the range of steps needed to improve the fat content of foods whilst maintaining sensory quality.