Trans Fatty Acids / Trans Fat
Vilified by public health advocates, trans fatty acid reduction and removal has been a focal point for most food manufacturers. A variety of technologies have been developed to ease the transition and maintain end-product quality. Learn more about how the industry responded to the concern about trans fatty acids in this Research Assistant.
2/23/2016 - When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.
2/16/2016 - The Grocery Manufacturers Association seeks approval for specific use of PHOs.
11/14/2014 - Experts from DuPont Nutrition & Health discuss how to select emulsifiers that bring up the performance of baked products made with trans-free shortenings.
8/14/2014 - Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
7/16/2014 - Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.