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The resulting powders are so potent that only a small amount provides letters to the editor the same flavor as real butter or cheese. "We can make something that is low-fat taste as good as high-fat," says company founder Allen Buhler. When Buhler began work on these products more than two decades ago, he admits, "I thought it was blasphemy fooling around with butter." When healthy meets reality Inevitably, the new low-fat and low-carb products will force us letters to the editor to confront our own nature and physiology, the barriers of mind and body that letters to the editor so often defeat weight loss. In the past, food companies have misjudged the public appetite for nutritionally conscious products, generating such notable flops as Taco Bell's Border Lite menu, Kellogg's low-fat Pop-Tarts, Kraft's reduced-fat Chips Ahoy and, most infamous, McDonald's McLean burger. In consumer research, "what you hear is, 'Yes, I'm concerned about my health.' What happens, though, in terms of behavior, is quite different," says Kevin Ladwig, a spokesman for Johnsonville, the Sheboygan-based maker of sausage and bratwurst.
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