Baking & Snack - December 2013 - 60
Trans in Throes
of Transition
If you haven't yet gotten trans fats out of your products,
FDA now gives you what is, in effect, a near-term deadline.
It finally happened. The Food and Drug Administration
(FDA) decided partially hydrogenated oils (PHOs)
should no longer be Generally Recognized As Safe
(GRAS).
FDA's reason? In its request for comments published
in the Nov. 8 issue of the Federal Register, the agency
noted PHOs "are the primary source of industrially produced trans fatty acids, or
trans fat," which current scientific
evidence establishes as health
risks. Thus, FDA declared
PHOs to be food additives, which it has the
authority to regulate.
If finalized, this
move would mean
that food manufacturers would no
longer be permitted to sell PHOs,
either directly or
as ingredients in
other food products,
unless they obtained
prior FDA approval
as a "food additive" for
such use.
Does this mean that trans
fat is going to zero? Eliminated -
no more PHOs ever used again? Wow!
60
/ Baking & Snack / December 2013
For many of us, this decision came out of left field. I
wonder whether FDA was going to give us a heads-up at
the October 2013 meeting in Washington that was cancelled due to the US government sequester?
In making its PHO announcement, FDA noted that
since 2006, when trans fat content was put into the
Nutrition Facts panel on food packaging, Americans'
trans fat consumption declined to 1 g per day in 2012
from 4.6 g per day in 2003. The baking industry worked
diligently in 2006 and 2007 to get the labeled amount
to zero in their product line. This push came via a major retailer that made continued shelf space contingent
on reaching the definition of "zero" trans fat for the
Nutrition Facts panel on that particular food.
But investigation of products in the bakery aisle
reveals many that include PHO in the ingredient legend
yet state zero trans fat in the Nutritional Facts panel.
That's because under FDA labeling rules, less than 0.5 g
per serving equals "zero."
If PHOs are moved to food additive status, what will
happen to the definition of zero trans fat? Will it remain
the same at less than 0.5 g per serving? Does the potential switch of PHOs to food additive status also move us
into accounting for trans fats in terms of ppm? Is the
technology even available to measure trans fats at that
level? What about the approximately 1.5% of trans fat in
many shelf-stable liquid vegetable oils? Can analytical
testing differentiate between naturally occurring trans
fats and that produced during hydrogenation?
Shortening options exist for eliminating trans fats,
Baking & Snack - December 2013
Table of Contents for the Digital Edition of Baking & Snack - December 2013
Baking & Snack - December 2013
Table of Contents
Table of Contents
Editorial - Her way and the highway
Newsfront - ‘Game on’ for Flowers’ new brands
FDA takes serious look at acrylamide
FDA goal? Remove artificial trans fats
Bob’s Red Mill to expand operations
TIC GUMS opens Brass Mill center
Aunt Millie’s to distribute Hostess items
News in Brief
Gonnella joins relief efforts for Illinois tornado victims
Mondelez International invests in new European biscuit factory
People/In Memoriam
Operations Executive of the Year - One Tough Cookie
A culture of best practices
Quest for the Best - Mondelez International
Powerful brands turbocharge sales
Clean Label - Plucked frrom Obscurity
What’s in a name?
Non-GMO: Go or no-go?
Chocolate - Double Dipping
‘Do good’ cocoa
Scaling up innovation
Probiotics - Working Behind the Scenes
EU uncertain over probiotics
Ingredient App - Dial Up, Dial Down
Trans in Throes of Transition
Dough Handling - Damage Control
Find balance with dusting flour
Sanitation in the face of allergens
Frying Tech - Configured for Quality
Abating acrylamides
Bulk/Case Packing - A Case in Point
Less is more challenging
Meeting Preview: BakingTech 2014 - The Only Constant: CHANGE
Meeting Preview: SNAXPO - SNAXPO 2014 Goes Big in 'Big D'
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - December 2013 - Baking & Snack - December 2013
Baking & Snack - December 2013 - 2
Baking & Snack - December 2013 - 3
Baking & Snack - December 2013 - 4
Baking & Snack - December 2013 - 5
Baking & Snack - December 2013 - 6
Baking & Snack - December 2013 - 7
Baking & Snack - December 2013 - 8
Baking & Snack - December 2013 - Table of Contents
Baking & Snack - December 2013 - 10
Baking & Snack - December 2013 - Table of Contents
Baking & Snack - December 2013 - Editorial - Her way and the highway
Baking & Snack - December 2013 - 13
Baking & Snack - December 2013 - FDA takes serious look at acrylamide
Baking & Snack - December 2013 - 15
Baking & Snack - December 2013 - Aunt Millie’s to distribute Hostess items
Baking & Snack - December 2013 - 17
Baking & Snack - December 2013 - Mondelez International invests in new European biscuit factory
Baking & Snack - December 2013 - People/In Memoriam
Baking & Snack - December 2013 - Operations Executive of the Year - One Tough Cookie
Baking & Snack - December 2013 - 21
Baking & Snack - December 2013 - 22
Baking & Snack - December 2013 - 23
Baking & Snack - December 2013 - A culture of best practices
Baking & Snack - December 2013 - 25
Baking & Snack - December 2013 - 26
Baking & Snack - December 2013 - 27
Baking & Snack - December 2013 - 28
Baking & Snack - December 2013 - Quest for the Best - Mondelez International
Baking & Snack - December 2013 - Powerful brands turbocharge sales
Baking & Snack - December 2013 - 31
Baking & Snack - December 2013 - 32
Baking & Snack - December 2013 - 33
Baking & Snack - December 2013 - 34
Baking & Snack - December 2013 - Clean Label - Plucked frrom Obscurity
Baking & Snack - December 2013 - What’s in a name?
Baking & Snack - December 2013 - 37
Baking & Snack - December 2013 - Non-GMO: Go or no-go?
Baking & Snack - December 2013 - 39
Baking & Snack - December 2013 - 40
Baking & Snack - December 2013 - Chocolate - Double Dipping
Baking & Snack - December 2013 - ‘Do good’ cocoa
Baking & Snack - December 2013 - 43
Baking & Snack - December 2013 - Scaling up innovation
Baking & Snack - December 2013 - 45
Baking & Snack - December 2013 - 46
Baking & Snack - December 2013 - 47
Baking & Snack - December 2013 - 48
Baking & Snack - December 2013 - 49
Baking & Snack - December 2013 - 50
Baking & Snack - December 2013 - Probiotics - Working Behind the Scenes
Baking & Snack - December 2013 - EU uncertain over probiotics
Baking & Snack - December 2013 - 53
Baking & Snack - December 2013 - 54
Baking & Snack - December 2013 - 55
Baking & Snack - December 2013 - 56
Baking & Snack - December 2013 - 57
Baking & Snack - December 2013 - 58
Baking & Snack - December 2013 - Ingredient App - Dial Up, Dial Down
Baking & Snack - December 2013 - Trans in Throes of Transition
Baking & Snack - December 2013 - 61
Baking & Snack - December 2013 - 62
Baking & Snack - December 2013 - Dough Handling - Damage Control
Baking & Snack - December 2013 - Find balance with dusting flour
Baking & Snack - December 2013 - 65
Baking & Snack - December 2013 - 66
Baking & Snack - December 2013 - 67
Baking & Snack - December 2013 - Sanitation in the face of allergens
Baking & Snack - December 2013 - 69
Baking & Snack - December 2013 - 70
Baking & Snack - December 2013 - Frying Tech - Configured for Quality
Baking & Snack - December 2013 - Abating acrylamides
Baking & Snack - December 2013 - 73
Baking & Snack - December 2013 - 74
Baking & Snack - December 2013 - 75
Baking & Snack - December 2013 - 76
Baking & Snack - December 2013 - 77
Baking & Snack - December 2013 - 78
Baking & Snack - December 2013 - 79
Baking & Snack - December 2013 - 80
Baking & Snack - December 2013 - Bulk/Case Packing - A Case in Point
Baking & Snack - December 2013 - Less is more challenging
Baking & Snack - December 2013 - 83
Baking & Snack - December 2013 - 84
Baking & Snack - December 2013 - 85
Baking & Snack - December 2013 - 86
Baking & Snack - December 2013 - 87
Baking & Snack - December 2013 - 88
Baking & Snack - December 2013 - Meeting Preview: BakingTech 2014 - The Only Constant: CHANGE
Baking & Snack - December 2013 - Meeting Preview: SNAXPO - SNAXPO 2014 Goes Big in 'Big D'
Baking & Snack - December 2013 - Events
Baking & Snack - December 2013 - Innovations
Baking & Snack - December 2013 - Ingredient News
Baking & Snack - December 2013 - Products & Packaging
Baking & Snack - December 2013 - 95
Baking & Snack - December 2013 - 96
Baking & Snack - December 2013 - New on the Shelf
Baking & Snack - December 2013 - 98
Baking & Snack - December 2013 - Marketplace
Baking & Snack - December 2013 - 100
Baking & Snack - December 2013 - 101
Baking & Snack - December 2013 - 102
Baking & Snack - December 2013 - 103
Baking & Snack - December 2013 - 104
Baking & Snack - December 2013 - Ad Index
Baking & Snack - December 2013 - New Product Spotlight
Baking & Snack - December 2013 - 107
Baking & Snack - December 2013 - 108
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