New Atlas

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Food scientists cook up low-fat better butter made of mostly water
2019-08-21 06:58 UTC by Michael Irving

Often imitated but rarely matched, butter is one ingredient that it's important to get right. People are picky about the consistency and creaminess of their butter, and healthier alternatives have trouble getting that right. Now, food scientists from Cornell University have crafted a brand new spread they say mimics butter with only about a quarter of the calories and fat.

• Chemistry
• Cornell University
• Food
• Food technology
• Health

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