@article{Hettinga_2019, title={Future Foods, Fats and Fads}, volume={1993}, url={https://bovine-ojs-tamu.tdl.org/bovine/article/view/384}, DOI={10.21423/bovine-vol1993no27p68-74}, abstractNote={<p>Consumer demand for safety, good nutrition and especially good taste and texture are primary driving forces for new product development. Today, consumers are motivated to a very high degree for their foods to also deliver good health. This motivation has created an intense focus on fat and therein lies a major opportunity, as well as a challenge to the product developer.</p>}, number={27}, journal={The Bovine Practitioner}, author={Hettinga, David H.}, year={2019}, month={Aug.}, pages={68–74} }