Why Bakers Are Ditching Shortening 🧈 for Olive Oil + Nut Butter 🫒🥜 | Food Science Explained

Shortening: high saturated fat, zero nutrients.
Olive-oil + almond butter: heart-smart fats, vitamin E, fiber, and flavor.
Discover how this simple swap cuts saturated fat by 3× — and why pastry chefs are rethinking “buttery” texture.

💡 Watch to the end for our pro tip on balancing flavor & fat science.
📘 Full recipe PDFs → https://www.dcduby.com/ng-lab-recipe-...

#HealthyBaking #FoodScience #OliveOil #HeartHealth #NutritionalGastronomy #Shorts