By Claire Willis, Director of Culinary Nutritionists
In June, the Food and Drug Administration banned artificial trans fat from foods by no longer classifying them as “generally recognized as safe.” This is a term given to ingredients that have been pre-approved by the FDA and can be used quite freely in food production. Once the ban officially goes into place on June 18, 2018, all food products must be completely devoid of artificial trans fat or manufacturers have the option of petitioning the FDA to continue using them for a specific purpose.
Artificial trans fats, popular for increasing the shelf-life of confectioneries, oils, sauces, baked goods and snack foods, are found as oils that has been chemically altered to become more stable. This results in a product called “partially hydrogenated oil” (PHO). Virtually any type of oil can be partially hydrogenated, and manufacturers may even choose to combine multiple varieties of partially hydrogenated oils to get their desired end product. The FDA cites their review of current scientific data linking artificial trans fats to detrimental health problems, such as heart disease and type II diabetes as the reasoning behind the ban. Natural sources of trans fat (in some animal products) will not be affected by this ban as their role in health is not as well defined as that of the artificial variety.
So, what does this mean for the food-service industry? It is up to food manufacturers to reformulate their products to completely remove partially hydrogenated oils. This means sourcing new ingredients such as intersterified oils or tropical oils, which are typically solid at room temperature. Texture and flavor changes may need to be accounted for with the addition or subtraction of other ingredients, and it’s possible that the shelf life or storage recommendations for certain products will be changing. Restaurants and other foodservice entities will need to work with their distributors and manufacturers to reformulate any ingredients that contain partially hydrogenated oils, or begin sourcing ingredients that are already free of artificial trans fats.
The trans fat ban may seem daunting at first, but the industry has plenty of time to comply. Start now by identifying sources of artificial trans fats in your menu items and plan for changes down the road. When it comes down to it, this is a big win for public health and something that restaurants should embrace as a positive change for the industry.
