Food Science Researchers Featured in Globe and Mail

November 07, 2011 - In the News

Research by U of G food science professor Robert Lencki and research associate John Craven is featured today in the Globe and Mail.

They’ve discovered how to produce a fat that has the same melt-in-your-mouth quality of cocoa butter but is much better for you. The secret, they say, is using a kind of fat called diacylglycerols, which the body metabolizes differently than the triacylglycerols of regular cocoa butter. Read more

The photo that accompanies the article was taken by Susan Bubak, a senior writer and photographer in U of G's Department of Communications and Public Affairs.

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