FoodPacific Manufacturing Journal - April 2018

EVEN as partially hydrogenated fats – the source of trans-fats – are making your product all the more flavourful, or adding to its shelf life, there is no escape from the fact that you will have to eliminate these at some point. In fact, DD is just a month away. The US Food and Drug Administration states: By June 18, 2018, human food must no longer contain partially hydrogenated oils for uses that have not been otherwise authorised by FDA. The FDA gave companies ample time to prepare, having announced their ruling in 2015 that PHOs are not ‘generally recognised as safe’ (GRAS). Knowing the dangers of PHOs to health – that is, increasing one’s bad cholesterol – taking it out of the formulation is but the only step to take for makers of bakery goods, savoury snacks, creamers, confectionery, and so on. While early options were to use sunflower, canola, or soybean, their oils are high in saturated fats, yet these do not appear to raise LDL cholesterol in blood. Now newer innovative fat substitutes can be tailored to any food company’s needs, so product re-formulation can be somehow smoother. Read our report on fat replacers. Don’t be left behind, create healthier products.