Future Fat Alternatives: Concepts, Structuring and Food Application takes a deep dive into the strategies for the development of fat alternatives for food applications. It covers all structuring strategies, including oleogels, emulsion gels and foamed gels as well as cell-cultured fats. In addition, it details other applications such as additive manufacturing, and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, “Future Fat Alternatives: Concepts, Structuring and Food Application, begins with an overview of the structural-properties relationship in traditional fats then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogues and how they pave the way towards novel food development. The applications of different fat replacers and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems will also be discussed.

• Discusses different methods and techniques to make healthier fat alternatives
• Describes new generations of fat alternatives oleogels, emulsion gels and foamed gels
• Introduces new combinations of stabilizer materials suitable for sustainable, plant based systems
• Highlights prospects and challenges of cell-cultured fats in food applications