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Home » U.S. Ban on Trans Fat to Bring Big Shift in Supply to Food Industry

U.S. Ban on Trans Fat to Bring Big Shift in Supply to Food Industry

June 18, 2015
Business Week

There's no longer a scientific consensus that partially hydrogenated oils, the main source of trans fat, are generally recognized as safe, according to a final decision released Tuesday by the Food and Drug Administration. The oils are used for frying and in baked goods as well as confections.

Food companies will be able to petition the FDA to gain approval of specific uses of partially hydrogenated oils if they have data proving the use isn’t harmful. Companies will have until June 2018 to comply with the FDA's determination either by removing trans fat or gaining a waiver.

The food industry has been using partially hydrogenated oils for decades, though many such as Kellogg Co., Kraft Foods Group Inc. and ConAgra Foods Inc. have been phasing them out. Many baked goods such as pie crusts and biscuits as well as canned frosting still use partially hydrogenated oils because they help baked goods maintain their flakiness and frostings be spreadable. As for frying, palm oil is expected to be a go-to alternative, while modified soybean oil may catch on as well.

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Technology Sourcing/Procurement/SRM Business Strategy Alignment Global Supply Chain Management Regulation & Compliance Food & Beverage Pharmaceutical/Biotech
KEYWORDS Business Strategy Alignment Business Week Food and Beverage food and beverage industry food supply chain Global Supply Chain Management hydrogenated oils Pharmaceutical/Biotech Regulation & Compliance Sourcing/Procurement/SCM Supply Chain Management: Food and Beverage Technology USDA
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