Better-tasting reduced-fat desserts, dressings, sauces: Coming soon?

(American Chemical Society) Adjusting the calcium level and acidity could be the key to developing new better tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings, researchers reported here today. Their study was part of the 247th National Meeting of the American Chemical Society, the world's largest scientific society.