Scientists at the Texas A&M Health Science Center stumbled upon a breakthrough in flavoring fat-free diary products, which are typically bland and flavorless. While trying to solve the world's ballooning diabetes crisis, a junior scientist produced a chemical compound, that when combined with trace amounts of sugar, gave fat-free dairy products the rich flavor typically associated with whole dairy.
"I was raised eating fat-free cheese, sour creme and butter. The taste is awful. So yes, I'm very excited about this," said Sarah Golden, the scientist credited with the discovery. "Plus the fact that we discovered this while trying to solve diabetes is pretty interesting. It's almost like diabetes was saying to us, "Eat more fat-free dairy,"" added Ms. Golden.
Health experts expressed largely positive reviews of the discovery, hoping more people would opt for fat-free products when debating what to eat at their local grocery store.
Although not everyone was optimistic about the news. A senior executive at Dannon, who spoke on the condition of anonymity due to the sensitive nature of internal deliberations at his company said, "Now we're going to have to add more fat to the regular products. They'll need to continue tasting better and richer than fat-free."
This sentiment of revving up the flavor and fat-content of regular dairy products worried the president of the American Heart Association, Dr. John Warner. "More fat in your butter and yogurt just means more fat in your arteries and heart. I hope people realize that," explained Dr. Warner.
Stock prices for Dannon, Kraft Foods, and Unilever all inched up after the announcement, anticipating higher sales of fat-free products across the globe.