Donald Pszczola

Donald E. Pszczola

Fats have had a long and evolving history: the popular use of lard, the recommendations of margarine over butter, the fat-replacement craze of the early nineties when carbohydrate-based alternatives to fat were in the spotlight, the rapid transition away from trans fats, the rise of omega-3 fatty acids and other better-for you lipids, and renewed attention to the reduction of saturated fats were just a few of the milestones that could be identified along the lipid lane.An increased understanding of saturated and unsaturated fatty acids will lead to the development—and subsequent pouring—of new lipid solutions.

And even now fats are ente…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

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