European Bakery Innovation Centre

  • Acrylamide
  • EBIC research
  • Fatty acids
  • Fibres
  • Gluten Free
  • Proteins
  • Raw materials
  • (Reprocessing) breadwaste
  • Salt reduction
  • Sustainable palm oil
  • Sourdough

Fatty acids

Fatty acids

Trans fats, like saturated fats, are less healthy because they can elevate cholesterol levels in the blood.  A higher cholesterol level gives a greater risk of heart and vascular disease. The bakery industry is currently working hard to reduce the trans fat content in their foods to the lowest possible level.

In this EBIC file you will find all information about fatty acids and the bakery industry.


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