Removing trans fats from processed foods may be good for consumer health, but it makes life more challenging for food manufacturers – especially if you’re a margarine producer. Here’s how emulsifiers can help. A May 2018 article on Foodnavigator.com brought the news that the World Health Organisation (WHO) has called on governments to eliminate trans fatty acids (or trans fats, for… Read more »
Members of the International Food & Beverage Alliance, a non-profit group formed by 11 global food and beverage companies, have formalized a commitment to phase out industrially produced trans fatty acids in their products to less than 1 gram of trans fat per 100 grams of product by the end of 2018.
The U.S. government’s decision to deem artificial trans fats unsafe for human consumption may have little impact on foodmakers and restaurant chains because they’ve been phasing them out for years.
Research published in CDC’s journal Preventing Chronic Disease suggests manufacturer reduction of trans fatty acids (TFAs) has slowed over time, and progress varies by food type and parent company. Because consuming TFA is harmful even at low levels, researchers urge manufacturers to renew efforts to discontinue or reformulate products containing TFA or partially hydrogenated vegetable oils (PHVOs).
According to a scientific review conducted by Spencer Proctor, along with Canadian and international colleagues, natural trans fats produced by ruminant animals such as dairy and beef cattle are not detrimental to health. In fact, they show significant positive health effects and some evidence even links these natural trans fats to reduced risk of cardiovascular disease and cancer.
Made from canola and sunflower seeds, the oils are said to have a ‘unique’ combination of high oleic and low linolenic fatty acids that delivers the benefits without oil performance or food taste.