INFORM February 2025 Volume 36 (2)

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Bigels: Filling the gaps in plant-based food applications Food scientists can modulate the physicochemical and structural properties of bigels to provide fats that align with both wellness goals and environmental values. Read about the challenges researchers face to produce plant-based bigels for the food industry. Programs to police the programs In short order, AI has gone from a novelty we experimented with during COVID-19 isolations to an omnipresent fixture in our digital lives. What kind of reassurance can scientists have that these programs provide reliable information? Fatty acids found in meat and poultry may be beneficial to human metabolism Read about a research team studying muscle tissue to determine if they can identify what makes gut bacteria so crucial in gaining benefits from fatty acid consumption.

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CONTENTS

4 Index to Advertisers 22 AOCS Events

5 Editor’s Letter 6 Division Update

28 Regulatory Review 30 Extracts & Distillates