Charlotte Dieroff works at the International Food Network (IFN) and holds a B.S. in food science from Cornell University and an MBA from Xavier University. Her background includes developing frozen desserts, weight-loss and dry-mix beverages. Since 1987, IFN has provided complete new product development services to the supplement, nutritional products, and food and beverage industries. Based in Ithaca, N.Y., with additional technical centers in Naples, Fla., and Reading (UK), the firm employs over 50 degreed scientists, technologists and culinologists. For more information regarding IFN, please call 866-778-5129 or learn more at www.intlfoodnetwork.com.
Research scientists have been utilizing a new type of double emulsion, known as a water-in-oil-in-water, to make foods that are reduced in fat have a remarkably comparable texture and mouthfeel to full-fat foods.