date:Jun 26, 2014
idance for reduction of sodium, sugar and fat, was part of a larger panel discussion titled Healthy reduction: Perspectives on improving nutrition in prepared foods by reducing or replacing targeted ingredients.
Dr. Slavin was sympathetic to the plight of todays food technologists and was encouraging at the same time.
There is a lot of mistrust of food technology and very little appreciation of it, which is unfortunate, she said. For people at I.F.T., thats our job, explaining to people the ad