Haniza Ahmad
Haniza Ahmad is a licensed nutritionist at SD Guthrie Technology Centre, where she leads research in fats and oils innovation, nutrition and sensory science for food applications including bakery, plant-based meat and non-dairy. Her work centres on fat functionality, formulation design and the development of advanced lipid systems that enhance product performance and processing efficiency, which also cater to nutrition science and sensory science. Leveraging her comprehensive background in edible fats and oils technology, enhanced by strong expertise in nutrition and sensory science, she develops functional lipid systems tailored to the evolving requirements of contemporary food formulation and industrial production.
ArticleThe challenge of reducing saturated fat without compromising flakiness and lift
Demands for clean-label, delicious products that also meet HFSS requirements may seem contradictory, but there is a solution – and it’s nuanced. This article addresses the crucial factors that lead to a successful product for reduced-fat formulations.