For the past decade, "fat" has ranked as the least desirable word on a food label, unless, of course, it is preceded by a modifier such as "low," "reduced" or "non." With the recent advent of new food labeling regulations that impose stricter criteria for using these modifiers, and that also require a display showing the percentage of calories from fat in the product, surely we should expect a continued focus on lowering fat among food product developers. Right? Well, yes and no. Most food ...
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