‘Combining traditional manufacturing with innovative technologies’: Fraunhofer taking out palm oil and replacing fat with plant proteins

The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.

Read more about it via https://www.foodnavigator.com/Article/2019/02/19/Reformulation-research-takes-out-palm-oil-and-replaces-fat-with-plant-protein?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS