IMACE brochure on product reformulation

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

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

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