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).

Carol Harvey
Nutrition Director, Palate Works

Palate Works


BLOG

Barilla puts sustainability centre stage

Barilla's 2016 results statement, published last week, makes interesting reading, not because of the Italian food group's commercial performance, but for the emphasis placed on sustainability achievem...

BLOG

UK M&A deal volumes slide in early months of 2017

Fresh data from Grant Thornton indicates the number of mergers and acquisitions in the UK food and drink sector fell to the lowest level for over two years in the first quarter of in 2017 - but the ac...

BLOG

Food policy returns to focus in Westminster

Amid the political turmoil in the UK caused by the EU Referendum, the resignation of a Prime Minister, subsequent burning debates over the Brexit “divorce” settlement and now by the surprise announcem...

BLOG

Danone closes WhiteWave, who will acquire Stonyfield?

Danone completed its US$12.5bn acquisition of WhiteWave Foods this week. The move will roughly double Danone's presence in North America, where WhiteWave is a top four dairy player. ...

just-food homepage



Forgot your password?