Will we be able to make things like chocolate, heavy cream and butter with 80-100% less saturated fat in the future?
Hi all, figured this would be a good place to ask. Maybe some of you might be working on this very thing?
I think this is one of the most exciting things to look forward to in the future. Not sure if we’ll really be able to cut down on how calorically dense these things are, but at the end of the day, I could easily live with just needing to worry about how to fit these things into my diet in terms of calories, and not how much they’re clogging my arteries and raising my cholesterol lol. If I could enjoy as much chocolate as fits in my daily calorie limit without needing to worry about my heart health, I think that’s an exciting future!! Same goes with butter and heavy cream when it comes to thinks like
pasta sauces, ice cream and other desserts, etc..