Fast-food patrons in New York City are eating far less unhealthy fat since restrictions on its use by restaurants were imposed four years ago, a report sponsored by the city said.
Manufacturers must be savvy about what flavor ingredients can be used in which countries. Good flavor also is important in fried foods, but acrylamide can be an issue. Both subjects were topics at Prepared Foods' 2009 R&D Applications Seminar-East.
