Food Technology Magazine | Research
Finessing Fat Reduction
Researchers at Queen Margaret University have developed a lower-fat alternative to palm shortening and successfully incorporated it in bakery products.
Researchers Catriona Liddle (left) and Julien Lonchamp of Queen Margaret University, Edinburgh, have developed a lower-fat palm shortening alternative for baked goods. Photo by Malcolm Cochrane Photography, courtesy of Queen Margaret University, Edinburgh
Palm oil products are bad for both our health and the environment. They've been linked to massive deforestation in the tropical ecosystems where oil palms grow, and they're also very high in saturated fat. Palm shortening (which is made from palm oil) has 35% saturated fat content, says Catriona Liddle, head of the Scottish Centre for Food Development and Innovation at Queen Margaret University, Edinburgh.
Liddle and her co-researcher and co-inventor, Julien Lonchamp, reader in Food Science at Q…
