Fats: In Trans-ition

INGREDIENTS

Food Technology Magazine | Article

Donald Pszczola

Donald E. Pszczola

Anyone who read last month’s Ingredients section might think that most of the recent ingredient—and marketing—developments in today’s spotlight are related to low-carbohydrate formulation. Actually, although the low-carbohydrate diets have been gaining much of the media attention in recent months, there is another wave of developments that will probably be having a longer term of impact on product formulation: Ingredients that are being positioned as alternatives to trans fatty acids.

Prompted by an FDA labeling mandate, ingredients that offer no- or low-trans fatty acid content are being developed for use in reformulating a range of foods. This focus on decreasing trans fatty acids is the latest shift in direction on the evolutionary road of lipids.It is inter…



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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola

In This Article

  1. Food Business Trends
  2. Consumer and Marketplace Trends
  3. Food Product Development
  4. Food Ingredients and Additives
  5. Fats and Oils
  6. Food, Health and Nutrition
  7. Food Ingredients and Additives

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