· Maintain calorie contents in food portions.

· Optimize/refine solid curves for enhanced   performance in different applications.

· Eliminate TRANS fatty acid content in formulas.

· Decrease Saturated Fat content in foods.

· Research and develop those fatty acids that   perform best with respect to human nutrition.

· Improve the performance of the rest of the   ingredients in the nutritional formula where it is   applied.

· Emphasize the content of natural anti-oxidants,   carotenes and other properties of vegetable oils   and fats.