Bakers Journal

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Making trans fats go away


August 6, 2008
By Jane Ayer

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Making trans fats go away
In a news conference held at the end of July, junior health minister
Steven Fletcher said the latest trans fat stats from Health Canada show
progress has been made in reducing or removing trans fats from the food
supply. But he also threatened regulatory intervention if more wasn't
done, specifically by pastry and baked goods manufacturers. What are you doing in your business?

In a news conference held at the end of July, junior health minister Steven Fletcher said the latest trans fat stats from Health Canada show progress has been made in reducing or removing trans fats from the food supply. But he also threatened regulatory intervention if more wasn't done, specifically by pastry and baked goods manufacturers.

The Heart and Stroke Foundation put it a little more bluntly, outright pointing the finger at both margarine and doughnut makers.

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"It really is a lack of will, not a lack of ability," said Stephen Samis, director of health policy for the foundation.

Are you struggling to replace the trans fats in the products you make? Have you had a hard time reformulating your products to remove the trans fats, unable to achieve the same mouth feel or texture or even flavour?

What alternatives have you turned to — and what have you heard from your customers about the change?

Tell us what you're doing to tackle the trans fat problem in your business.



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