Regulatory news in 2013

Trans fat proposal challenges bakers

What is a "zero" level of artificial trans fat in products? How attainable is zero trans fat, and how will smaller food manufacturers achieve that goal? The baking industry had questions following an announcement by the Food and Drug Administration that it has concluded partially hydrogenated oils (P.H.O.s) no longer belong on the list of ingredients generally recognized as safe. Click to read the full story.

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