Trans Fatty Acids

EU margarine industry sets stricter trans fat standards

EU margarine industry sets stricter trans fat standards

By Caroline Scott-Thomas

The trade association representing margarine and vegetable fats makers in the EU has tightened its Code of Conduct for the third time since 1995, in an effort to reduce trans fat levels in foods and fats at retail.

Cream fillings with palm oil need lower cooling temperatures, says SPX

Rethinking sandwich cream processing after trans fat removal

By Oliver Nieburg

Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.

Trans Fats: A Farewell to Harm

Weekly Comment

Trans Fats: A Farewell to Harm

There's no way but out for heart-damaging trans fatty acids, and
procrastinators in the food industry will achieve nothing by
delaying reformulation other than lagging behind in the game as the
rest of the world waves goodbye.

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