Trans-fat free

Cobe, Patricia
March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, Special Section p3
Trade Publication
This article reports on the reformulation of popular processed foods, as well as new products, without trans fatty acids as of March 2006. With many restaurants using hydrogenated soybean oil for deep-frying, researchers at Iowa State University, in partnership with a few manufacturers, have been trying to develop a non-hydrogenated oil that has a comparable high smoking point and yields the same crispy, nicely textured results. McCain and Simplot are the major players reformulating their French fries and other potato products typically made with hydrogenated oils. New on the zero-trans-fat front are McCain's potato pancakes, breakfast potatoes and sweet potatoes.


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