Reduced-Fat Sauce (IMAGE)

American Chemical Society

Reduced-Fat Sauce

Caption

A new generation of tastier, more appealing reduced-fat sauces, salad dressings and desserts may well be on the horizon.

Credit

Bicheng Wu

Usage Restrictions

Reporters may use this in stories about the presentation the scientists are making at the ACS national meeting in Dallas in March 2014. All other uses, contact the researchers: D. Julian McClements, Ph.D. <br>University of Massachusetts Amherst <br>Amherst, Mass. 01003 <br>Phone: 413-545-1019 <br>Email: <a href="mailto:mcclements@foodsci.umass.edu">mcclements@foodsci.umass.edu</a> <br>or <br>Bicheng Wu <br>University of Massachusetts Amherst <br>Amherst, Mass. 01003 <br>Phone: 765-586-5118 <br>Email: <a href="mailto:bicheng@foodsci.umass.edu">bicheng@foodsci.umass.edu</a>

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