Welcome to Fat Science Consulting
Established in 2010 by Kevin W. Smith after 30 years of experience of fats and oils with Unilever Research, Fat Science Consulting can help with innovation, research, development and troubleshooting of fat-based products such as chocolate, margarine or ice cream. We can apply a fundamental understanding of fats to commercial situations in order to improve processing or create new products.
Whether the issue concerns elimination of trans fatty acids, reduction of saturated ones, fat crystallisation or structure, we can help. Have product or process problems with fat containing products? We can review recipes or process to identify potential issues. Need to develop new products or processes? We can help with designing the R&D programme. Want to improve the knowledge of staff in the area of fats? We can create a customised training course.
1994 & 2001 FiE Gold Award for Most Innovative Food Ingredient of the Year (With Loders Croklaan).
Immediate Past Chairman of the SCI Lipids Technical Interest Group.
Euro Fed Lipid Physical Properties Division co-chair.
Associate Editor of the Journal of the Science of Food and Agriculture.