Formulate success with our fat reduction systems

[alt text] A vintage-style food industry advertisement shows a cinnamon roll–like baked product , with a background featuring an ingredient list that has been heavily scribbled over and crossed out. The list includes substitutions such as “whole eggs” replaced with “egg whites,” along with percentage figures.

[transcription] Why come to a company that manufactures fat when you’re trying to reduce it? Because no one knows more about fat and its functions than we do. Van den Bergh’s experts know what fat does for your product, and what happens when it’s removed. We’ll find the right fat to use when you’re using just a little. And that’s important. So before you reformulate to reduce fat, contact the experts at Van den Bergh. We offer a full line of replacement emulsifiers. And we’ll work with your formula for custom applications. We understand fat, emulsifiers, fiber, and the role of other ingredients in your system. Your product will perform like always – but with less fat. To bring your fat reduction concepts to reality, call us today.

[additional notes] The crossed-out handwritten list visually suggests trial-and-error reformulation, reinforcing the idea that ingredient substitution is complex and technical. It also implies that texture and taste can be preserved even when ingredients are altered. Georgia Salcau