IFTers Discuss Fat Substitutes and Artificial Flavors

摘要

The Institute of Food Technologists was included in the Jan. 31. Chicago Sun- Times in an article reporting on the approval of olestra. "Fat substitutes can be carbohydrate-, protein-, or fat-based, according to the Institute of Food Technologists," the article stated. IFT Food Science Communicator Barry G. Swanson with Washington State University also was included in the article. "People will eat reduced-fat foods more with olestra than they did before," he said. "It offers consumers new products and new choices— and products that taste good and feel good shouldn't be ignored."