date:Jul 14, 2014
aching the shops within two years.
As part of a Technology Strategy Board-supported Knowledge Transfer Partnership, the research team is now also developing a computer model to help food manufacturers pinpoint the optimum level of protein-for-fat replacement for particular products.
We've paved the way for the development of modified proteins that, by closely mimicking fat, can be used to produce a wider range of appealing low-fat foods, said project leader Dr Steve Euston of Heriot-Watt Unive