IMACE’s latest brochure presents the reformulation achievements of the margarine sector

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reformulation-brochureEmbracing scientific evidence, innovation and public health policies, margarines and vegetable fat spreads have been accompanying consumers towards an optimal, balanced fat intake.

Margarines and vegetable fat spreads’ compositions have evolved over time to become the products we know today. Nowadays, compared to prior recipes, retail margarines and vegetable fat spreads have less than 2% TFA (on fat basis), have lower levels of saturated fatty acids and contain more mono- and polyunsaturated fatty acids.

You can read about the success story of the concerted reformulation efforts by the margarine sector in IMACE’s latest brochure.

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