Overwhelmingly, consumers are indicating a desire to lower or eliminate their consumption of trans fats and saturated fats and are therefore influenced by package nutritional labels. At the same time, consumers don't want to compromise on taste. This can be a challenging proposition. Jim Doucet will present a solution to this problem with the enabling technology of Trancendim, while Marge O'Brien reveals what consumers are really looking for and how to position your products to meet their changing needs.
Manager, Emulsifier Innovation Center
Consumer Insight Manage
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