Cargill is hosting a free Webinar on September 28 with Food Processing's very own Diane Toops as moderator.
The webinar will provide an overview of the policy environment and consumer views, the issues faced by food makers as they strive to reduce fat or add healthy oils, as well as tricks and tips for overcoming formulation challenges from food scientists with expertise in fats and oils.
Fat doesn’t have to be a dirty word:
Tackling the formulation challenges associated with reducing fat in food products
Consumer preferences and policy initiatives at the federal, state and city levels are driving the reduced fat and healthier oils dialogue and compelling the food industry to act. Attend this information-packed, one-hour webinar on Sept. 28 at 12:30 p.m. Central Time. Moderated by Diane Toops, news & trends editor and blogger for Food Processing magazine, Diane and Cargill experts will address the key challenges currently facing food makers working to formulate reduced fat products:
> Why are consumers interested in healthier fat?
> Why would food manufacturers change their fat formulations?
> What policy initiatives are most affecting food makers with regards to reducing fat?
> How can Cargill help?
