Trans Fat

Trans Fat

A Reference Resource List

Compiled by Emerson Library Staff

2002-2010

2010 Journal Citations:

Fusaro, Dave. “Trans fats, glutens still vex bakers.” (February 2010) Food Processing. (71) 2:23-27.

Trans fat and gluten replacement have become major trends in the baked goods category, which have improved functionality and improved taste in second generation products. While gluten-free products have been developed for years, major manufacturers are getting involved in new product development. Includes a table entitled "New Food Making a Gluten-Free Claim" from 2001-2010.

Golan, Elisa; Mancino, Lisa; & Unnevehr, Laurian. “Food policy: Check the list of ingredients.” (March 2010) Prepared Foods. (179) 3:15-27.

This article discusses how food policy shifts affect consumer behavior and food manufacturers’ responses. Policies geared towards consumers, such as price increases of unhealthy foods or subsidies on healthy foods do not have a significant effect on consumer buying habits. According to ERS, a 10% discount on fruits and vegetables would only increase consumption by 2-5%. However, manufacturers are very sensitive to commodity price changes, potentially leading to reformulation. "Policy influencing the use of common ingredients in processed foods, such as trans fats, can affect diet quality for many consumers, including those who do not know or care about the healthfulness of processed food ingredients." Discusses how subsidies and trade restrictions made high fructose corn syrup "more than two times less expensive than sugar by 2005." Consumer attitudes towards nutritional information are conflicted, as the use of the nutrition facts panel has decreased in the past decade. Includes in depth profile of how policy affected the success of the whole grains and the trans fat campaigns. "The average share of whole-grain bread sales relative to total bread sales increased 220% from 1998-2006, while whole-wheat flour sales as a share of total flour sales rose by less than 70%." According to Datamonitor, 13% of all new products included a "no trans fat" claim in 2007. Discusses the agricultural and technological constraints of a major ingredient shift. Includes the following charts: New Products and No Trans Fat (2003-2008); New Products Anticipated Whole Grain (1998-2006)

Hazen, Cindy. “Baking sans trans.” (August 2010) Food Product Design. (20) 8:32-41.

The Center for Science in the Public Interest (CSPI) found that 83 brand-name packaged and restaurant foods have successfully lowered their use of trans and saturated fatty acids. This article discusses the challenges of eliminating trans fat from baked goods and emerging zero-trans ingredient options. Trans fats offer a level of plasticity, increase shelf life, improve texture and prevent off flavors. The two criteria for replacing these fats include: 1) must be semi-solid at room temperature and 2) must contain low levels of polyunsaturates. Discusses the health effects of various fats, including trans, saturated, polyunsaturated, and monounsaturated

Kweon, Meera; Donelson,Tom ;Slade, Louise; & Levine, Harry. “Micro-sugar-snap and micro-wire-cut cookie baking with trans-fat and zero-trans-fat shortenings.” (September/October 2010) Cereal Chemistry. (87) 5: 415–419.

As public concern over the safety of trans fats have mounted, manufacturers have sought more acceptable alternatives. This study evaluated the effects of trans-fat and zero-trans-fat shortenings on cookie baking performance using micro-sugar-snap and micro-wire-cut cookie baking methods.

“Saturated fats are better than trans fats: Panel.” (June 2010) Food Processing. (71) 5: 17.

A panel of nutrition and clinical experts has confirmed that saturated fats pose less of a risk of cardiovascular disease than do trans fats. Polyunsaturated and monounsaturated fats are deemed the healthiest option, but if needed for their functional properties, saturated fats are superior to trans fats.

“Shortenings & oils.” (June 2010) Baking Buyer. (22) 5:46-47.

Overview of recent trans fat legislation and zero trans fat products. The USDA "Oil Crops Outlook" reports that "U.S. soybean and sunflower seed supply is expected to remain stable, and higher supplies are anticipated for canola and cottonseed." Descriptions of the following oils: canola, coconut, cottonseed, flaxseed, grapeseed, olive, palm, peanut, safflower, sesame, soybean, sunflower, and vegetable.

Spano, Marie. “Heart health and fats.” (March 2010) Food Product Design. (20) 3:22-36.

The health community has come to distinguish between good and bad fats, rather than perceiving them all as unhealthy. Discusses trans fats, saturated fats, polyunsaturated and monosaturated fatty acids. Heart healthy fats may lower LDL cholesterol. Includes in-depth profile of omega-3 fatty acids and their benefits to heart health. Includes the 2005 Dietary Guidelines for Americans concerning fat intake. Provides an overview of the 2009 International Food Information Council (IFIC) consumer survey, which describes consumer attitudes towards fats. "Trans fat is still the No. 1 concern, with 90% of survey respondents reporting awareness of the fat; 64% of this group is actively trying to reduce the amount of trans fat they consume." Includes a chart entitled "Fat-related label claims."

2009 Journal Citations:

Berry, Donna. “Digging into our fatty-acid dilemma.” (June 2009) Food Product Design. (19) 6:70-84.

This article discusses trans fat replacement options, and the role of fatty-acid chain length on health and functionality. Discusses the benefits/weaknesses of the following oil options: soy, canola, cottonseed and palm. Includes a chart "Products claiming zero (or low) trans fat" (1999-2007).

“Delaware: Food Safety & Labeling.” (November 2, 2009). Food Chemical News. (51) 35:29.

Delaware has passed HB 60 that would prohibit schools from serving students food containing more than 0.5 grams of artificial trans fatty acids. The bill has been sent to the Senate.

Foster, R.J. “Checking the oil for snacks.” (November 2009) Food Product Design. (19) 11:54-62.

This article provides an overview of oils, their characteristics and frying application strengths. Discusses fry stability, saturation, healthiness, smoke point, and mouthfeel. Discusses the transition from trans fats, including substitution ideas. Expeller-pressing is a new processing technique which leaves more antioxidants that persist longer.

Hazen, Cindy. “Better trans-free baked goods.” (January 2009) Food Product Design. (19)1:26-33.

Trans-free baked goods create special challenges depending on which product you are developing. According to Brian Strouts, head of Research and Technical Services at AIB International, "Sometimes the specific choice of trans-fat-free shortening can be very specific to an application." The article offers suggestions on trans-free pie crusts, puff pastry and icing solutions. Discusses the benefits and challenges of using palm shortening in bakery applications.

Laird, Joyce. “Donut Sales on the Upswing.”(May 2009) Baking Management. (13) 5:10-13

Sales of donuts have started to increase as consumers turn to comfort food. Some of the reasons consumers are seeking their comfort in doughnuts is new products have been developed without trans- fats, in smaller portion sizes and new flavors. Comments on the donut segment of the market are included from Stan Frankenthaler, executive chef and director of Culinary R&D for Dunkin' Brands Inc. ; David Leavitt, vice president of marketing, Interstate Bakeries Corp. ; Ashley Neighbors, senior marketing director, Krispy Kreme Doughnuts Inc., and Mike Baxter, Belshaw-Adamatic .

Martin, Katherine. “Retail Bakers Upbeat in Down Economy.” (June 2009) Modern Baking (23) 6: 30-39.

This article provides the results of the 2009 Retail Bakery Survey conducted by Modern Bakery. Key factors in this year’s survey were the high cost of ingredients, how the recession has impacted retail bakeries, a decline in the number of no trans-fat products introduced, small portions or mini/individualized products. Among the individuals surveyed, nearly three-quarters of them utilize the social networking tools Facebook and Twitter for marketing purposes with a significant increase in the number of online orders increasing slightly. Provides tables with statistical data compiled from survey results, some tables compare survey results from 2006 to 2008. Tables include: More customers shopping bakeries, High-margin items comprise bulk of sales, retailers still rely on scratch/mix, Per-customer sales holding steady, Ingredient costs outpace other expenses, Rising costs top bakers' concerns, Inflation outstripping wages, Decorated cakes post greatest gains, Supplier prices rose ... and bakers followed suit, Ingredient costs spur higher retails, Fewer bakeries supplying in-stores, Bakers optimistic despite tough economy, New equipment categories shape purchase plans, Majority of large retailers post more than a half-million $ in sales, Cakes, mini-desserts hot new products, bakeries plan expansions in shaky economy, sugar-and gluten-free top concerns, February draws more customers, One-third use computers in daily operation, Bakers turning to Internet for networking, and Bakeries' presence on web doubles.

Mermelstein, Neil. “Analysis for trans fat.” (March 2009) Food Technology. (63) 3:71-73.

Due to the link between trans fats and coronary heart disease, the FDA requires food companies to label all products with trans fats. However, there is evidence that the health risks between the two types of trans fats, nonconjugated and conjugated, are very different. "Whereas nonconjugated trans fats have been shown to increase the risk of coronary heart disease... naturally occurring fatty acids with conjugated double bonds, especially conjugated linoleic acid (CLA) isomers, are considered beneficial." Discusses methods of analysis, including: AOAC Official Method 996.06 and AOCS Official Method Cd 1h-05 for capillary gas chromatography (GC) and AOAC Official Method Cd 14d-99 for Fourier transform infrared spectroscopy (FTIR). Discusses two intramural research projects by the FDA, including: Project 357 - Evaluating the measurement of trans-fat by gas chromatography; and Project 265 - Rapid determination of trans-fats by developing a novel attenuated total reflection-fourier transform infrared (ATR-FTIR) spectroscopy method.

Petrak, Lynn. “Fit to be fried.” (February 2009) Snack Food & Wholesale Bakery. (98)2:48-51.

While the food industry has made significant efforts to cut out trans fats, some producers are lagging behind. However, research and development have created numerous options for processors. It is easier to switch to a trans-free option for frying as a solid fat is not required, as with baked goods. Discusses the following oil varieties: sunflower, cottonseed, stable corn, palm, low-oleic soybean, low-linolenic soybean, and canola. Discusses trans fat free options for donuts.

Spencer, Joanie. “Trans fats.” (October 2009) Baking Buyer. (21) 9: 53.

Discusses replacing trans fats in doughnut production. Includes interview with Tim Sieloff, baking instructor at AIB International. Includes link to the New York Trans Fat Help Center at www.notransfatnyc.org.

“Zero trans icing.” (October 2009) Baking Buyer. (21) 9:39-40.

Profile of Flavor Right Foods' line of TransZero icings and topping. Includes a recipe for "Magically Malted Cake."

2008 Journal Citations:

Anthony, M. “Trans fat solutions continue to evolve.” (March 2008) Food Processing. (69) 3:31-36.

Discusses the advancements made in trans fat replacements, both in replacements and innovations. Covers the technical issues in switching oils, and discusses the special needs of bakeries in this transitional time.

Barnett Fox, Jennifer. “Finding a Niche.” (December 2008.) Baking & Snack (30) 11: 53-4, 56, 58, 60-61.

According to data obtained from Mintel, US sales of cookies and cookie bars were more than $5.9 million. Top sellers in the cookie category are products that are "health-oriented" or made with healthier ingredients such as whole grains and "antioxidant-rich" fruits and nuts. Top nutrient label claims for the category are trans-fat free, all-natural, whole-grain, cholesterol-free and sugar-free. Comments on the cookie category are given by Miriam Diamond, president and owner of Nana's Cookie Company; Erin Baker, founder Erin Baker's Wholesome Baked Goods; Tim Penner, president of Procter & Gamble Co, Canada, and Rich Powell, partner, Montana Monster Munchies. Profiles Nana's cookie line that includes no gluten, no wheat, "O" Mega fiber cookie bars, original vegan cookies (with gluten), cookie bars, cookie bites and products from Erin Baker's Wholesome Baked Goods that includes several varieties of their breakfast cookie products aimed at consumers in our "grab and go society". The products are "free of cholesterol, trans-fats, refined sugars and high-fructose corn syrup." Also profiles Montana Monster Munchies products.

Barnett Fox, Jennifer. “Rivaling Scratch.” (September 2008). Baking & Snack (30) 8: 57-8, 60, 62, 64.

The all-natural and organic trend is appearing in new products being introduced in the baking mix category along with a growing number of gluten-free mixes. Recent data has found that 1 out of 133 individuals have Celiac Disease (gluten intolerance). Baking mix companies profiled are Naturally Nora, a line of all-natural cakes and frosting mixes; Pamelas Products, wheat- and gluten-free mixes (baking, pancake, bread and cake mixes); Chebe Bread Products, maker of wheat-, non-GMA-, gluten- and yeast-free baking mixes with bread products including Brazilian cheese bread, pao de queijo, and Chebe bread mixes offered in bread, pizza crust, bread stick, foccacia and cinnamon roll-up varieties, five of the products are are lactose- and casein-free; Lollipop Tree a fat-free baking mix line made with 70% organic ingredients; Simply Organic, gluten- and trans-fat-free mixes made with organic spices and seasonings with mixes including banana bread, carrot cake, Chai spice scone and biscotti.. Comments on consumer perception of baking mixes are given by James White, president of Lucerne Foods ; Nora Schulz, Nora Schulz, founder Naturally Nora; Stephanie Robbins, director of marketing, Pamela's Products; George Manak, vice-president of marketing, Southern Mills; Laurie Lynch, founder of Lollipop Tree.

Berry, D. “Time for an oil change?” (February 2008) Food Product Design. (18) 2:53-63.
In an effort to create the best trans-fat-free products, we must come to a better understanding of their bonds, configuration and arrangement. Includes fatty acid profiles and the challenges of switching to trans-free solutions. Details both domestic and foreign options, and gives an omega-3 overview.

"California Bans Trans Fats at Restaurants, in a First." (2008: July 26) The Wall Street Journal (252) :A3. with paid subscription at: http://www.wsj.com.
California has become the first state to ban the use of trans fats in restaurants. The new law that was passed on July 25th will go into effect on January 1, 2010 for oil, shortening, and margarine. The elimination of trans fat for deep frying yeast dough and in cake batter does not go into effect until Janaury 1, 2011.

“Federal government Trans Fat Initiative ignored as Calgary, Manitoba, and Ontario introduce bans.” (January/February 2008) Bakers Journal. (68) 1: Insert.
Disregarding the government's suggestions from the National Task Force on Trans Fats, Calgary, Manitoba, and Ontario have issued their own bans. The task force feels that these independent regulations do not consider all of the factors that they spent considerable time and effort working out for their regulations.

Golan, E. “Do food labels make a difference… sometimes.” (February 2008) Prepared Foods. (177) 2:27-34.
Competition is a key factor in volunteer labeling efforts, as manufacturers attempt to promote their product. To establish credibility of claims, manufacturers will often seek third-party certification. "The primary impact of mandatory labeling regulations may stem from their effect on product reformulation and innovation, not on the food choices consumer's make." Includes chart of "Products Claiming to Have Zero (or Low) Trans Fats" from 1999-2007.

Hazen, Cindy. “Frying Sans Trans.” (April 2008) Food Product Design. (18) 4:82-90.
This article discusses the difficulties of replacing trans fats for optimal frying, while still meeting consumer expectations. List of "important factors to be considered: the perceived healthfulness of the oil; the impact of breakdown products on the finished product; smoke point; the frying equipment; desired attributes of the end product; and how the ingredient statement will meet finished product expectations." Types of oils evaluated: palm, canola, soybean, sunflower, safflower, and cottonseed.

Hughes, K. “Vegetable oil blues.” (January 2008) Prepared Foods. (177) 1:135.
As biodiesel production raises food prices, Stephan Company has succeeded in developing an emulsifier, Drewpol PGPR that cuts down on the use of vegetable oil and trans fats.

Industry reduces trans fats levels.” (January/February 2008) Bakery Journal. (68) 1:12.
The Trans Fat Task Force reveals data that Canada has succeeded in reducing trans fats across all categories. "Industry is being asked to show significant progress by June 2009 to reduce trans fat levels, or the government will introduce regulations to ensure the levels are met.

Lewis, Catherine. “Get the most from muffins.” (March 2008) Baking Buyer. (20) 2:54.
Discusses the new products available to help you boost muffin sales. Recent additions include: Bake'n Joy's smaller portions muffins, Best Brands Corp's no-trans fat- all natural whole grain selections, and Novacart' Tulip Cups.

Nachay, Karen. “Trans fat sources differ in effects.” (May 2008) Food Technology. (62) 5:13.
A study by the French National Institute for Agricultural Research, Nestle Research Center and the French Dairy Council has revealed that there are different levels of cardiovascular risk from trans fatty acids from natural sources as opposed to industrial produced ones.

O’Donnell, C. “Functional benefits of trans and saturated fats.” (January 2008) Prepared Foods. (177) 1:89-98.
As pressure builds to remove trans fats from foods, this article looks at exactly what benefits trans fats offer. Includes explanation of the role of solid fat vs. liquid fats in the formation of layers of dough in pastry products. Outlines the development of hydrogenation technology, and states "Hydrogenation makes oils firmer both by adding hydrogen to double-bonded carbon atoms in fatty acid chains and by creating double bonds in the trans-configuration." In the removal of trans fats, their functional purpose as a solid needs to be replaced to maintain consistency with the original formula. While the health benefits of removing trans fats remains clear, the functional benefits of trans fats need to be considered and understood as we develop replacements.

Polatsky, A. “Baked goods: A natural shift.” (March 2008) Prepared Foods. (177) 3:15-24.
Article discusses food trends in baked goods, with the key changes listed as natural claims, environmental products and packaging. Other important health claims include no-/low-/reduced trans-fats, organic, weight control, and portion control. Includes the following charts: Growth of Natural Claims for New Bakery Products; Positioning Claims for New Bakery Products; Growth of "Superfood" Flavors for Bakery Products; and Growth of Ethical and Environmental Claims.

“Reduce fat, maintain function.” (January 2008) Prepared Foods. (177) 1:151.
In baking, shortening functions to provide structure, add flavor, and attain desirable mouthfeel. As a nationwide effort to reduce trans fats continues to gain momentum, and pressure increases to moderate saturated fats, bakers struggle to maintain functionality. Replacements such as margarine, canola/sunflower oil, or palm oil offer their own complications. Research continues to perfect hybrid oils with low saturates.

Unrein, John. “Watching trans fats.” (May 2008) Baking Buyer. (20) 3:26-29.
While the baking industry has made significant strides in eliminating trans fats, the American Dietetic Association warns consumers to watch labels closely. A recent study sampled various products in Minneapolis super-markets, and found that several products labeled trans-free actually contained significant amounts of trans fat. Article discusses zero trans shortenings and margarines and current consumer trends.

2007 Journal Citations:

“Cities Targeting Trans Fats.” (May 2007) Bakers Journal. (67) 4:16.
As New York City recently implemented a ban on trans fats, so is the City of Calgary seeking to create their individual regulations. The Trans Fats Task Force of Canada is pushing for national federal regulations.

Crow, Kelly. “The Girl-Scout Cookie Makeover.” (January 28, 2007) Wall Street Journal. (249) 21:W2.

With an 11% decline in food product sales benefiting charitable organization, the Girl Scouts changed tactics. Now all of their cookies are trans-fats free. With national concern about childhood obesity, the Girl-Scouts are looking to maintain a health conscious image.

Gelski, Jeff. "Be Ready to Re-Reformulate." (April 2006), Baking & Snack (28) 3: 57-58, 60, 64, 66, 68.

Replacement of trans fats may change as new technologies are discovered. New technologies mentioned include enzymatic interesterification, development of new varieties of vegetable oils including low-linolenic soybean oil or changes in processing techniques to produce shortenings. According to data obtained from the U.S. Department of Commerce shipments of refined palm oil increased 53% in 2005 or 414, 746.8 tonnes. Includes comments on the category from Lyn Morehart, technical service director of Cargill in Wayzata, Minn., and Steve Bernet, vice-president of Fratec. Includes a table listing presentations that will be made at IFT in 2006

“Health committee targets childhood obesity.” (May 2007) Bakers Journal. (67) 4:16.
The new report Healthy Weights for Healthy Kids by the Standing Committee on Health attempts to offer solutions to the growing problem of childhood obesity in Canada. The suggested program includes a public awareness campaign, front-of-package labeling, and trans fat regulations. Another labeling suggestion is to adopt the stoplight system currently being employed in Europe, that warns consumers of foods that are high in fat, sugar, and sodium.

J.M. Smucker Company." (January 29, 2007), The Food Institute Report (80) 4: 6. (Available online with paid membership at: http://www.foodinstitute.com).

Crisco shortening products has been reformulated by The J.M. Smucker Company. "New" Crisco products shipped nationwide are reformulated to contain zero trans fat.

Nachay, K. "Cargill Markets Some Crisco Oils, " (April 2007) Food Technology (61) 4.

A partnership between Cargill Inc. and J. M. Smucker Co. will develop a line of shortenings entitled "Crisco Professional." This series will feature trans fat-free line of oils and shortenings.

"Philadelphia Bans Trans Fat in Restaurants." (February 20, 2007) Food Business News (2) 25: 11. (Available online with paid subscription at: http://www.foodbusinessnews.net).

Effective September 1, 2007, trans fats will be banned in restaurants and eating establishments in the city of Philadelphia. The Philadephia City Council unanimously voted for the ban on February 8, 2007. The September ban will be for oils, shortening and margarines that contain trans fat. A further ban of "for all other uses of foods containing artificial transfat" will go into effect in 2008.

Rigik, Erin. “Pie Companies Cater to Health and Indulgence.” (September 2007) Baking Management. (11) 9: 18-20

Current trends in the pie category focus on trans-fat free portion control and whole grain pie crusts. Comments on the trends in the pie category are made by Linda Hoskins, executive director, American Pie Council; Travis Bautz, vice-president, product strategy, Schwan's Bakery, and Sue Bietsch, director of bakery, Sara Lee Foodservice. According to scanner data obtained from Information Resources Inc., for the 52 weeks ending July 15, 2007, sales of fresh pies (excl snack pies) were $217,273,216, compared to frozen pie sales $349,386,592 and refrigerated pie (excl snack pies) sales of $27,171,758.

"Soybutter is Alternative to Peanut Butter." Food Technology. (61) 6: 114.

Hilton Soy Foods creator of soybutter, offers a healthy alternative to peanut butter, as "more and more restrictions on or the outright banning of the use of peanut butter and peanut products at schools, restaurants, hotels." The health benefits include "omega-3 and omega-6 fatty acids, low saturated fat, fat-free, and a good source of complete protein."

Sprinkle, Timothy. “Public Enemy.” (January 2007) Pizza Today (25) 1: 61,63.

Trans Fats are horrible for a person's health, and New York City has noticed. The Department of Health voted to ban trans-fat in all of the city's restaurants. The article looks at what trans fat is-vegetable oil that raises bad LDL cholesterol in blood, and actually lowers the good HDL levels-and how it affects pizzerias. The article also includes a sidebar stating where trans fat can be found in a pizzeria kitchen.

"T.G.I. Friday's Moves Toward Trans Fat Free Menu." (February 20, 2007) Food Business News (2) 25: 8. (Available online with paid subscription at: http://www.foodbusinessnews.net)

Mike Archer, president of T.G.I. Friday's has announced that the restaurant chain plans to be in compliance with the trans fat ban in New York City by July of this year. The company also plans to have all products trans fat free by July 2008.

Trim, Kathryn. “Transcending Trans Fats” (February 2007) Food Processing (68) 2: 43-44, 46, 48.

Trans Fat has become enemy number 1, and several food companies are attempting to completely rid their products from the ingredient that raises bad cholesterol and lowers the good. The article looks at how ingredients like Palm Oil can help free a product of its trans fat. Blending certain oils together can also lower the trans fat level of a product, as well as interestification, which “takes the functionality of blends to an even higher level by switching fatty acids chains through either chemical or enzyme catalysis.”

Unrein, John “Trans Fats Under Attack” (January/February 2007) Baking Buyer (19) 1: 36-38, 40, 43-44.

With the banning of all trans fats in New York City, many are waiting to see where the ban will take place next. Not wanting to turn off consumers worried about trans fats, certain manufacturers and retail chains are already taking charge and voluntarily getting rid of the bad fat. The article looks at what they are replacing the trans fats ingredients with, including: EsSence brand fats, SansTrans RS39, TransZero, Ultra Cake Fluid Shortening, Bunge Oils, Caravan Ingredients and Dawn Food Products.

2006 Journal Citations:

Associated Press. “Trans-Fat Content in Fast Food Varies Widely by Country, City.” (April 13, 2006) The Wall Street Journal (247) 86: D3. Available at http://www.wsj.com with paid subscription.

“BK to Test New Frying Oil: Popeyes rollout pending,” (November 13, 2006), Nation’s Restaurant Business (40) 46: 2.

Two more restaurant chains are planning to eliminate or reduced the trans-fat content of their products. Burger King plans to change the frying oil that it uses in to an oil that contains less trans-fat and Popeyes Chicken & Biscuits plans to eliminated trans-fats from its biscuits and reduced the amount of trans-fats in their fries by the end of the year.

Cassell, Deborah. “Highway to Health.” (February 2006) Snack and Wholesale Bakery. (95) 2: 42, 44, 26.

The growing trend for products in the cookie category are for more healthful products or products that have "whole grains, are trans-fat free, organic, and cholesterol-friendly." Some of the new entries in the this category include a line of products from Nabisco that are 100% whole grain varieties of top brands, the Dr. Kracker's line of artisan flat bread crackers that have added fiber, Omega-3 essential fatty acids, vitamins and minerals, Kraft's introduction of sensible snacking products.

Canning, Kathie. “Disappearing Act.” (January 2006) Snack Food & Wholesale Bakery (95) 1: 40-42.

Even though the January 1, 2006 deadline for compliance with the FDA's listing of trans fats on ingredient labels there is still concern over replace of trans fats in bakery products. In some cases bakers requested an extension to complying to the regulation by December 30, 2005. Includes comments on the topic by Lee Sanders, ABA’s senior vice president, government relations and public affairs; Robert Reeves president of the Institute of Shortening & Edible Oils and Dr. Reyn Archer, public health physician and former Texas Commissioner of Health.

“CR: Wendy’s Overstates It’s Trans Fat Reduction.” (November 13, 2006) Nation’s Restaurant News (40) 46: 56.

Consumer Reports magazine tested French fries from Wendy's and concluded that the transfat content of the fries tested averaged 2.5 grams per serving. Wendy's has said that the trans-fat content of their fries had been reduced to 0.5 grams per serving.

Flöter, E. and van Duijn, G. “Trans-free fats for use in food,” in Modifying Lipids forUse in Food (ed. Gunston, Frank D.) CRC Press, Boca Raton, 2006.

Chapter gives highlights topics pertaining to trans-free fats including the meaning of trans-free, functional benefits of trans fatty acids, crystallization behavior, product stability, mouth feel, functional requirements for successful trans fatty acid elimination, nutritional constraints, production and application of trans-free fats, implementation of trans-free fats into the manufacturing and supply chain and future trends in eliminating trans fats.

“Increased Low-Linolenic Oil Supply Aids Trans Fat Reduction Process.” (January 30, 2006) The Food Institute Report (79) 4:2-3. Available with membership at http://www.foodinstitute.com

Oil shortages have become a problem since the January 2006 deadline required by FDA for food packages to include trans fat content on the labels. Companies that have reformulated their food products and replaced or reduce trans fats include the Girl Scouts, Frito Lay, Orville Redenbacker, Kraft, Michael's Cookies, Yum! Brands, Au Bon Pain, Panera Bread, and California Pizza Kitchen. Includes a table that gives then number of new product launches for items claiming to contain low/no trans fat from 2004-January 2006. According to the data in 2004 there were 189 new bakery products, in 2005 the number increased to 218, with 18 introduced in January 2006.

“Industry Reacts to Trans Fat Ban.” (December 2006) Modern Baking (20) 13:14.

The New York City Board of Health has banned the use of frying fats containing trans fat in restaurants in the city by July. Restaurants will also have to eliminate trans fats from all food by July 2008. Comments by the National Restaurant Association are included.

“New York Trims the Trans Fat.” (December 11, 2006). The Food Institute Report (79) 49:1. Available with paid membership at http://www.foodinstitute.com

Under a new measure passed by the New York City Board of Health, restaurants in New York City will have to quit using cooking oil that contains trans fat by July 2007 and eliminate trans fat from all food by July 2008. Comments on the measure are given by Dan Fleshler, from the National Restaurant Association. Notes that Chicago may follow New York City with regulating trans fat content.

Prewitt, Milford. “Many chains losing trans fats before bans set in.” (November 20, 2006) Nation’s Restaurant News, p. 1, 77.

Many restaurant chains are switching to trans-fat free oils. Currently there is no legislation banning trans fat but the is legislation pending in New York and the Food and Drug Administration requires trans fat labeling of retail products. Chains that are either testing trans fat free oil or have already eliminated it include IHOP, Popeyes Chicken and Biscuits, Walt Disney Co., Burger King, Wendy's, B.R. Guest, Aramark, Restaurant Associates, Fazoli's Legal Sea Foods, The Cheesecake Factory, McDonald's, Chilis and Ruby Tuesdays.

Shelke, Kantha. “Just Under the Deadline.” (February 2006) Food Processing, (67) 2: 41-42,44,46, 48.

The January 1, 2006 labeling deadline for trans fatty acids has come and gone with some food processors just barely making it. While trans fats did not have to be removed most companies aimed at total removal or to reduce the amount significantly, even though eliminating or reducing the use of partially hydrogenated oils in food is very difficult. Unilever USA removed trans fats from their butter products which also reduced total and saturated fat content and ConAgra has removed trans fats from their margarine spreads but are still working on removing them from stick margarines. Kellogg's reduction and elimination plans were impaired by the difficulty of maintaining flavor and texture. Many chip producers changed their frying oil to reduce or eliminate trans fats in their chips with NuSun sunflower oil being used in many applications. Kraft spent more than two years to reformulate the Oreo to be trans fat free and the company believes this version will be exactly the same as the original. Offers information on common replacements like NuSun oil, animal fats, tropical oils, oil blends and other vegetable oils and information on how the trans fat regulations affect organic foods.

Taco Bell is planning to switch to canola cooking oil at locations. The oil is from partially hydrogenated soybean oil and will not contain any trans fat. Notes that in locations that are shared by KFC and Taco Bell the restaurants will switch to the low-linolenic soybean oil that all KFC locations will use.

“Trans Fat Elimination Amidst Rising Pressure.” (November 6, 2006) The Food Institute Report (79) 44:1. Available with membership at http://www.foodinstitute.com

As more fast food restaurants are changing the cooking oil that is used to one that has little or no trans fat content McDonald's is feeling pressure to find an alternative to the oil they use. Burger King just announced plans to test and alternative oil while Wendy's, Ruby Tuesday's and Chili's have already switched to oils that are healthier. Fast food restaurants are being joined in trans fat reduction or elimination by several food manufacturers who have reformulated products including: Herr Foods Inc., Campbell Soup Co., J & J Snack Foods Corp., Aramark Corp. While food manufacturers are reformulating their products with alternative oils, Archer Daniels Midland and Cargill have been busy trying to develop new oils as alternatives to those that contain trans fats.

“Trans Fat Concerns: Here to Stay?” (July 2006). Frozen Food Age. (54) 12: 20

The public is becoming more and more aware of the dangers of Trans fats, thanks to the requirement of labeling packaged foods. Now that the public has become more informed, the concern over Trans fat seems to be sticking around, and many companies are adjusting their products to lower or rid Trans fats.

Wilkes, Ann Przybyla. “Structuring Lipids by Enzymatic Reactions.” (March 2006) Food Product Design (16) 3: 91-92, 94.

Explanation of the interesterification process, which is the use of enzymes to rearrange fatty acids to produce or eliminate specific functions and traits in lipids. Describes NovaLipid, a line of zero or low trans-fat oils and margarines made by ADM. Interesterified lipids or fats have been gaining interest as food producers reduce or eliminate trans-fats in their products.

Childs, Mike and Wing, Fabian Lee. “The Year in Print.” (January/February 2005) Bakers Journal (65) 1:13-14, 117.

Included are articles from different trade journals and scientific publications last year about hot topics in the baking industry. These include trans fats, low-carbohydrate, protein, fibres (or fibers), convenience, functional foods, and obesity.

“Companies Hit Zero Before Trans Fat Deadline.” (March 8, 2005) Milling & Baking News (Food Business News Edition) (1)1:36.

Compliance to trans fat labeling regulations will be easier from some companies and not so easy for other companies. Some companies face reformulating their products in order eliminate the trans fats in their products. According to data obtained from ACNielson sales of products that are labeled "no trans fat" were $62 million for the 52 weeks ending October 2, 2004. This was a 12 % increase from the same time period a year earlier.

Duxbury, Dean. “Omega-3s Offer Solutions to Trans Fat Substitution Problems.” (April 2005) Food Technology (59) 4:34-36, 39.

At a fats and oils conference, experts gave ideas on how to formulate foods without trans fatty acids. The author discusses the innovation, if omega-3 fatty acids are the answer, successful marketing, and where to go from here. Included is a table on baking and frying fats / oils used in U.S. food manufacturing from 1980 through 2002.

“Good Trans Fat Found in Some Red Meat and Dairy Foods.” (January/February 2005) Bakers Journal (65) 1:56.

Trans fat that is naturally occurring in some red meat and airy is known as conjugated linoleic acid or CLA. It is believed to suppress the growth of cancer tumors, strengthen bones, reduce body fat, and increase muscle mass.

“Snack Food Association Undergoes Reorganization.” (September 2005), Milling & Baking News (84) 29: 42.

The Snack Food Association has announced a reorganization plan due to positions that were eliminated. The president of the SFA, Bob Shearer noted that recent issues in the industry contributed to the changes. Top issues cited were obesity, transfat and acrylamide.

Stauffer, Clyde E. “Making the No-Trans Transition.” (May 2005) Baking & Snack: Bakers Production Manual (27) 4:14-16, 18, 20, 24.

The government required labeling of trans-fat content of all foods is fast approaching so understanding how trans fats occur and whether a no-trans fat alternative is available for a food processor that is comparable to their current shortening is important. Explains why plastic or solid shortening is integral to baked goods for many reasons and how shortening manufacturers are creating no-trans shortenings through two methods: interesterfication or fractionation and recombination. Also covers some of the difficulties and factors to consider when switching from a trans-fat plastic shortening to a no-trans fat shortening and when switching frying fat. Has tables that list different shortenings (RBD vegetable oil, liquid frying oil, cake and icing, all-purpose, roll-in fat, heavy-duty frying fat and coating fats) with their trans fat content; percentage of trans fats formed during hydrogenation; fatty acid composition of vegetable oils (canola, soybean, sunflower, palm oil, and palm olein) for frying.

Steir, Richard F. “Trans fat: what’s next?” (December 25, 2005) Milling & Baking News (84) 42: 17-18, 20-21.

Consumer perception of products containing trans ratty acids have changed due to the release of the U.S. Department of Agriculture/U.S. Department of Health and Human Services Dietary Guidelines for Americans 2005 and the January 1, 2006 deadline for mandatory labeling of products containing trans fat. The trans fat of the product must appear in the products Nutrition Facts Panel. In many bakery products trans fats are produced with hydrogenated fats or hard fats. Products where hard fats are typically used include doughnuts, puff pastries, croissants and sandwich cookie fillings. The United States is not the only country that has begun to label the trans fat content of a product. Under Canada's new nutrition labeling regulations trans fat content is categorized along with 12 other "core nutrients" that is required to appear on the countries Nutrition facts tables.