Fat Reduction: Product Challenges, Approaches, and Application of Flavors

Fats are essential dietary components, which also contribute unique sensory characteristics to food products. As the global concern over obesity and related health issues escalates, there is an increasing demand for healthier food options without compromising taste and texture. In response, the food industry has witnessed a surge in the development and application of fat replacers. These innovative ingredients can be applied to various food products; they aim to mimic fat’s sensory attributes and functionalities while reducing caloric content and unhealthy lipid profiles. Even with the available fat-replacing ingredients, reduced fat product reformulation is still challenging for the food industry. Thus, in this chapter, the following contents are going to be covered: (1) an introduction to the importance of fat reduction in food products, (2) food ingredients used to replace fats, (3) the approach of using flavor in reduced-fat product design, and (4) major challenges and future perspectives.