Low-fat products are in decline while demand for fat-rich products such as whole milk and butter grows
The image of fats is improving, losing its association with weight gain. Nowadays, it is seen as nourishment for the brain and body as well as a source of indulgence. While low-carb and keto diets are driving the influx of fats to the dinner table, it is important to note the benefits of quality fats from natural sources.
Strategies for fats include highlighting its advantages and utilizing its application in fat-positive diets such as low carb and keto in weight wellness. Key topics include the functionality of fats in foods, for example texture, mouthfeel, structure, moisture content and taste, in addition to the amount, quality and source of fats used. Today, there are fewer reasons to reduce the fat content in food as it is closely related to consumption trends of more protein and less sugar and carbs.
There is ample scientific evidence showing the health benefits of phospholipids
Phospholipids are complex lipids that play important structural and functional roles in our brain and nervous system. Clinical studies and trials show that phospholipid supplementation helps to decrease the effects of stress and ageing.
