Nur Azwani Ab Karim
Nur Azwani Ab Karim is Chief Scientist at the SD Guthrie Technology Centre, where she leads research in oils and fats innovation for food applications including bakery, frying, meat and dairy. Her work focuses on fat functionality, formulation design and the development of advanced fat systems that enhance product performance and processing efficiency. With extensive experience in edible oils and fat technology, she contributes to the development of functional fat solutions that support the evolving needs of food formulation and manufacturing.
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.