Food scientists cook up low-fat better butter made of mostly water
Often imitated but rarely matched, butter is one ingredient that it's important to get right. People are picky about the consistency and creaminess of their butter, and healthier alternatives have trouble getting that right. Now, food scientists from Cornell University have crafted a brand new spread they say mimics butter with only about a quarter of the calories and fat.
.. Continue Reading Food scientists cook up low-fat better butter made of mostly waterCategory: Health & Wellbeing
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Christopher Holloway
Christopher Holloway is the founder and director of Progressive Robot, a UK-based technology company. A full-stack engineer with more than two decades of experience, he works across PHP development, ecommerce, Linux infrastructure, technical SEO and AI automation, and writes here on technology, AI, hardware and software.
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