Blog: A different slant on trans fats
Catherine Sleep | 25 October 2004
Some interesting input from a food expert regarding industry moves to reduce trans fats, which I wrote about in last week’s newsletter. Thought you might find it interesting:
This trans fat thing is shaping up to be an unfortunate tradeoff. Newly formulated "trans fat-free" oils (oils never had trans fat, but that's another gripe) are much lower in the beneficial omega-3 fatty acid, linolenic acid, something we already get too little of (compared with the over-abundant omega-6, linoleic acid). If this is how products are to become "healthier" (because these re-engineered oils don't require hydrogenation to provide the desired texture and shelf-stability properties in baked goods), then I think some disclosure is in order on the part of industry (or at least the food media).
Nutrition Director, Palate Works
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FrieslandCampina, which today served up higher profits but lower sales for 2016, is ready to offload the last non-dairy business owned by the Dutch cooperative giant....
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