FDA’s removal of GRAS status for artificial trans fats like partially hydrogenated oils (PHOs) will catalyze significant R&D efforts to replace the fats in snack products and baked goods.
The Food and Drug Administration has extended the comment timeframe on its preliminary determination regarding partially hydrogenated oils (PHOs) for 60 days, through March 8.
New formulations, changing government regulations and market volatility all come into play regarding the fats and oils market. Even though fat remains an important part of a healthy diet, some fats are better than others. Here’s a look at what’s happening in the category, from high-oleic soybean oil to trans-fat-free and enzymatically interesterified products that transform liquid oil into bakery shortening without creating any trans-fat.
Fats and oils suppliers continue to expand and improve their portfolios in response to bakers’ and snack producers’ requests for oils, shortenings and margarines with little or no trans and saturated fats.
If it’s time to think differently about trans-fats—from health recommendations to food choices to nutrition labeling—a new website can help. The site explores the important differences to human health between industrial and natural trans-fats.
