date:Jul 14, 2014
odifying proteins so that they can be used as effective fat substitutes. The proteins could encourage development of a wider choice of low-fat foods, helping consumers to eat more healthily and reducing obesity in the UK and elsewhere. (67 per cent of men and 57 per cent of women in the UK are classified as overweight or obese; Global Burden of Disease Study 2013, published in The Lancet on 29 May 2014.)
The team said that it has achieved particularly promising results in using proteins to repl