One way food companies compensate for the texture lost from lowering fat is by using replacements like cellulose gum.
November 3, 2011 Replacements for animal and vegetable fats that simulate their texture have become a $5.8 billion industry. Here, we give you a breakdown of some of the most important fat replacements in your food.
Chef Jose Andres at his avant garde Minibar restaurant in Washington. Andres' experiments with gelatins have helped make him one of the most innovative chefs in the country.
October 21, 2011 Gelatins turn liquids into solids, and can make cream-based dishes into a lighter, more flavorful affair by eliminating the need for heavy, flavor-distorting fats, says Spanish-born restaurateur and top chef Jose Andres.
The miracle fruit from West Africa has a chemical that binds to and boosts sweet taste receptors in the presence of acidic foods.
Courtesy of Keiko Abe
September 27, 2011 Japanese food chemists have found a way to explain how a chemical in miracle fruit makes sour flavors taste sweet. The fruit has inspired a small counterculture of flavor trippers as well as chefs who are experimenting with the chemical as a low-cal sweetener.
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