Trans Fat

(04-14-2007)

Late last year, New York City banned the use of trans fats in foodservice operations.  Massachusetts and Chicago are poised to follow suit. Across the country, trans fats are in the news, and consumers are paying attention.

The elimination of trans fats improves the reputation of the food industry and more importantly, improves the health of our citizens.  However, the solution is not as simple as it may seem. Food operations must first find “No Trans Fat” alternatives that provide the same flavor and functionality. While new options are appearing in the market every day, not all are appropriate for all uses.

The answer to “how to replace trans fats” may be more complicated than simply passing a ban on their use. Instead, each operation must examine the sources of trans fats in its menu, discuss options with vendors, and then identify healthy alternatives. While oils may be good for salad dressings, other options will be better for foods that require heat. It is becoming obvious that there is no one size fits all solution. Rather, as the industry works to eliminate trans fats, the best solutions must be identified one restaurant at a time.

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