Donald Pszczola

Donald E. Pszczola

Anyone who read last month’s Ingredients section might think that most of the recent ingredient—and marketing—developments in today’s spotlight are related to low-carbohydrate formulation. Actually, although the low-carbohydrate diets have been gaining much of the media attention in recent months, there is another wave of developments that will probably be having a longer term of impact on product formulation: Ingredients that are being positioned as alternatives to trans fatty acids.

Prompted by an FDA labeling mandate, ingredients that offer no- or low-trans fatty acid content are being developed for use in reformulating a range of foods. This focus on decreasing trans fatty acids is the latest shift in direction on the evolutionary road of lipids.It is inter…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola