Camire mentioned in AP article, study on reducing fat in chocolate

Mary Ellen Camire, professor of food science and human nutrition at the University of Maine, was interviewed for an Associated Press article about a new method for making lower fat versions of chocolate using electric fields.

The study was led by researchers at Temple University and was published in the Proceedings of the National Academy of Sciences.

According to the article, Camire said the paper left some important questions unanswered and that there was no scientific evaluation of how the treatment affects taste and textures.