The Fat Consultant
The Fat Consultant offers independent advice on the application of oils and fats in foods. There are particular focuses on the areas of confectionery, bakery and ice cream and on nutritional aspects of using fats such as replacing hydrogenated, trans-containing and saturated fats. The Fat Consultant also offers training courses in all aspects of fat technology. Geoff Talbot has written and lectured widely on all oif these topucs and is the author of the book 'Application of Fats in Confectionery' and of the report to the UK Food Standards Agency giving independent advice on possible ways of reducing saturated fat in foods. He is also editor of the book,'Science and Technology of Enrobed and Filled Chocolate, COnfectionery and Bakery Products'
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