Reduced-Fat Sauce (IMAGE) American Chemical Society 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> License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.