FitFrying.com - News Brief

This special news section highlights what is happening in the food policy and news arena regarding trans fat, nutrition information labeling of menus, and healthy oils.

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2011

Ag Appropriations Bill Protects Pizza and Fries, Critics Say

Pizza and french fries are apparently safe from efforts to reform nutrition standards for school meals, but some critics say classifying pizza as a vegetable is the same as Pres. Ronald Reagan's attempt to classify ketchup as a vegetable. Lawmakers who wrote the conference report also reaffirmed their support for potatoes, and prohibited the USDA from limiting servings of any vegetable. The legislation, expected to be taken up by Congress by Nov. 17, increases funding for the Women Infants and Children nutrition program to $6.6 billion, $570 million above the House-passed level and $36 million more than the Senate.
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Idaho Potato Commission Expands YouTube Video Collection Teaches a Variety of Tater Techniques from Dicing to Deep Frying

Cooking demonstrations have moved from kitchens to computers and Idaho� potatoes are taking center stage in a variety of instructional videos across the web. Popular blogger Average Betty (www.averagebetty.com) has produced six videos for the Idaho Potato Commission (IPC), and the IPC recently launched its own how-to series, Potato 101.
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'12 Trends: Custom Taters

How are restaurant chefs planning to surprise and delight diners next year? Many of the leading trends are unusual twists on old favorites, or updated comfort foods, according to hospitality and restaurant consulting firm Andrew Freeman & Co. Have-it-your-way potatoes will be big -- including French-fry menus that let diners choose the cut, crispness and sauce.
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How to Deep-Fry a Turkey

Other than the simple fact that Southerners like to fry things, there are plenty of other reasons to deep-fry a turkey for Thanksgiving. Frying the bird frees up the oven, allowing more room for all of those delicious casseroles that need to be baked. Secondly, it cooks in a fraction of the time as a roasted turkey, and time is of the essence when getting a holiday meal on the table. Lastly (and most importantly!) the flavor is just amazing. The frying process creates a ridiculously crisp exterior while allowing all of the juices to remain inside the turkey. This guarantees that every single bite is moist and tender. So why would you ever want to roast a turkey?
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Consumers Seeking Oils with Health Benefits

After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits. Following the hubbub over trans fats and their possible contribution to increased risk of heart disease and certain cancers, consumers not only are scrutinizing ingredient labels to avoid notably unhealthy fats, they actually are looking to incorporate more healthy fats and oils into their diets. Typically, they're keeping eyes -- and wallets - open for foods using polyunsaturated and monounsaturated fats instead of saturated ones.
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Will 2012 be the Year of the Chicken?

As November settles in and we start to compile the biggest industry stories of the year, 2011 looks like it could easily be crowned "Year of the Burger." But are we barreling toward burger fatigue? At least one report seems to point in this direction. The report claimed the respondents were in search for "healthier" fast food. This could explain the emergence of chicken innovations and rollouts.
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Cities vs. States vs. You

Earlier this year, the city of Cleveland banned added trans fats at restaurants citywide. But the ban didn't stand; the state of Ohio banned the ban in its proposed state budget, adding an amendment that would prevent municipalities from regulating ingredients quick serves could use. The battle in Ohio marks a new twist in the debate over who has the right to legislate food in lieu of a federal regulation: cities, states, or nobody at all.
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Philly's Fired Up Over Fried Chicken

AT FEDERAL Donuts on 2nd and Manton, they start selling chicken at 11:45 a.m., after the morning hordes have wiped them out of hot doughnuts... The fried-chicken trend, which hit Philadelphia a little late and emerged slowly over the past two years, has clearly entered its baroque phase, and the chicken cognoscenti now look beyond the classic southern-fried version.
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Living Near Fast Food Joints May Not Up Weight

Adults who live close to fast food restaurants may not weigh any more than the rest of us, a new study suggests. The findings, from a 30-year study of Massachusetts adults, add to a conflicting body of research. A number of studies have suggested that people living in fast food-heavy neighborhoods have a higher rate of obesity, while a few have failed to find a link. In this latest study, researchers used data from more than 3,100 adults who entered a heart-health study back in 1971. And they found no consistent relationship between participants' driving distance to fast food joints and their weight over the next 30 years.
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Restaurants Are Super-Sizing Their Nutritional Disclosures

Fast-food chains are updating their signs and menus with more information about ingredients and pointing out potential problems for those with food allergies and other restrictions. It's a response to customer demands, but it also helps woo diners. Americans are craving more information about the food they are served, and fast-food companies, as well as casual restaurants, are increasingly obliging, many going well beyond legally mandated calorie counts.
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Fast Food Nutrition Comparison Offers Simple Tool to Stay Healthy

As the overweight and obesity rates in America continue to rise, FindTheBest has developed a Fast Food Nutrition comparison to help consumers make more informed decisions when it comes to their health. FindTheBest's Fast Food Nutrition comparison allows users to sort and filter their favorite fast food items and popular restaurant chains-from KFC to El Pollo Loco-by menu item, number of calories, serving size, total fat, carbohydrates, sodium, sugar, protein and more.
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Danish Fat Tax Raises 'Considerable Concerns': EDA

The European Dairy Association (EDA) has hit out at Denmark's recently introduced tax on foods containing saturated fats, which it said raised 'considerable concerns' regarding its social and economic impact on the nation's population. The surcharge on food containing more than 2.3 per cent saturated fats is intended help combat obesity and heart disease, and the new tax of DKK16 �2.15) per kg of saturated fat will be levied on foods such as cheese, butter, pizza, biscuits, oils and meats.
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Consumers Seek Healthy Fats as Low-Fat Trend Fades

Consumers are beginning to reject low-fat diets as they become better informed of the health benefits of certain fats and oils, according to new research from Packaged Facts. The market research organization's latest report, "Fats and Salad/Cooking Oils in the U.S.: Butter, Margarine, Olive Oil, and Beyond", said that the oils and fats market had been boosted by a growing number of studies highlighting the health benefits of certain oils. Consumers are beginning to understand that 'low-fat' does not necessarily mean that products are healthier, and they are becoming better educated about the health benefits of polyunsaturated and monounsaturated fats. "As a result, consumers who had embraced low-fat diets for years are returning to foods and beverages that feature the better-for-you fats, all in keeping with the larger healthier eating trend that is shaping the food industry," Packaged Facts said.
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New Study Explains Why Different Types of Fat Have Different Health Effects

Saturated fats activate a key metabolic pathway associated with the development of type 2 diabetes, while polyunsaturated fats like omega-3s shut this pathway down, according to a new study from a team of researchers from the University of California, San Diego. Not only do the findings provide an answer to a question that has plagued scientists for years - why are some fat beneficial while others are harmful? - it could also lead to the development of new medications that prevent a person from becoming obese and developing type 2 diabetes, the researchers said.
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Denmark Taxes Butter and Fat, But Will It Work?

Denmark, the land of luscious lardy pork ribs and those famous blue butter cookie tins, is not known for having a major obesity problem. In fact, Danes are among the thinnest people in Europe and beyond. So when the tiny Scandinavian country announced it would be imposing a 16 Kroner (about $3 U.S.) tax on every kilogram of saturated fat as a way to discourage poor eating habits and raise revenue, we were left scratching our heads. How's that going to work?
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HA Revises Heart Check Program Criteria to Include Healthy Fats

Chicken's Attraction Is Truly Skin Deep

Good Times Brings Back Sweet Potato Fries

First Lady Michelle Obama Announces "Breakthrough" Health and Wellness Commitment in the Restaurant Industry

Harvard Researchers Launch Healthy Eating Plate

Fat Reduction Does Not Affect Food Liking in Children, Suggests Research

Fast Food Still Gets the Love on Social Media

"Substantial Variations" in the Use of Trans-Fats Still Exist, Says Research

Market is Ready for Fat-Modified Foods, Suggests Study

Good, Bad and Ugly Fats. But Do Consumers Know Which are Which?

Study: Sat-Fat Reductions Not as Effective for Cholesterol Reduction

On Menu Regulations, Government Must Do Better

Less Oily Crisps? US Researchers Claim To Have It Nailed Down

When Do You Decide It's Time to Change Your Frying Oil?

Congress Asks FDA to Adhere to Limits of Restaurant Labeling Regulations

Rethinking Saturated Fat

Refined Oils 'Unlikely to Trigger an Allergic Reaction'

New Medical Journal Study Shows One in Six New York City Fast Food Chain Customers Report Using Calorie Information and Buy 106 Fewer Calories

Calorie Labels Change Some Diners' Habits: Study

UK Food Industry Welcomes DOH Dietary Survey Findings

With Stars and Numbers, Who Needs Menu Labels?

... Despite the law's good intentions, a small but compelling body of evidence suggests menu labels are not as effective as one might imagine. The FDA itself cites studies suggesting that the concept of "calories" lacks relevance for consumers, particularly at the time of purchase and consumption, when menu labeling would be most effective. Researchers have looked at New York City - which has mandated menu labeling since 2008 - and college cafeterias with labeling programs, and found little change in purchase behaviors. A separate study released late last year by the International Food Information Council showed that more than half of Americans don't even monitor calories. A more recent poll from Mintel found that 81% of respondents like to use "tools" to make healthful food decisions - yet only 41% rely on menu calorie counts to accomplish this.
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States Fight Back Against City Laws on Unhealthy Food

In recent years, cities have become more aggressive about trying to make the food sold within their borders healthier, at a time when heart disease is the No. 1 cause of death in the U.S. and a main cause of disability... As more cities have adopted healthy-eating laws, critics have been fighting back - led, not surprisingly, by the restaurant industry. In addition to the Ohio law, a recent New York Times rundown noted that Alabama and Florida have recently adopted limits on cities' authority to ban unhealthy food, and Arizona enacted a law prohibiting its localities from adopting San Francisco-style bans on fast food sold with toys and other "consumer incentives."
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National Restaurant Association Launches Kids LiveWell

The National Restaurant Association launched the Kids LiveWell program in collaboration with Healthy Dining to help parents and children select healthful menu options when dining out. Restaurants that participate in the voluntary program commit to offering healthful meal items for children, with a particular focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium. The Kids LiveWell program benefits both restaurateurs and guests. Participating restaurants get third-party verification and promotional materials for qualified meals and individual menu items. Parents and caretakers get accurate information to help them make informed decisions about their child's meal.
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Modified Fat Diet Key to Lowering Heart Disease Risk

The debate between good fat versus bad fat continues, as a new evidence review finds that a modified fat diet and not a low fat diet might be the real key to reducing one's risk of heart disease. A low fat diet replaces saturated fat such as or animal or dairy fat with starchy foods, fruits and vegetables, while a modified fat diet replaces saturated fat with monounsaturated and polyunsaturated fats, found in foods such as liquid vegetable oils, fish, nuts and seeds. Lead review author Lee Hooper, M.D., said she and her colleagues were surprised there was such a clear difference between the effects of the diets.
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Fitting Fat Into Your Diet

With the release of MyPlate, you may have noticed that dietary fats have been left off of the plate. Rest assured, this does not mean you need to eliminate fat from your diet. In fact, like carbohydrate and protein, fat is a crucial component of an overall healthful diet. Not only do fats provide energy for the body, but they are also a source of essential fatty acids, help keep our skin healthy and aid many vital bodily functions.
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BBC Food Programme: Trans-Fats

Sheila Dillon investigates the issue of trans-fats in our food, and asks whether a voluntary agreement by the food industry to eliminate them by the end of the year is enough to prevent the kind of health problems associated with a diet heavy in industrial cooking fats.
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FMI Comments on FDA Proposed Menu Labeling Rule

The Food Marketing Institute (FMI) filed comments this week on the Food and Drug Administration's (FDA) proposed rule implementing section 4205 of the Affordable Care Act (ACA), which requires nutrition labeling on menus of standard items in chain restaurants. One option FDA proposed in implementing the menu labeling law took an overly broad interpretation of the language found in the original legislation. FDA categorized mainstream supermarkets without restaurants or menus as "similar" to chain restaurants. FMI urged FDA to ensure that its rule was consistent with the plain language and intent of Congress and adopt the agency's own alternative to limit scope of the rule to restaurants with menus or establishments that are primarily in the business of selling restaurant foods.
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Calorie Counts Don't Change Most People's Dining-Out Habits, Experts Say

... Evidence is mounting that calorie labels - promoted by some nutritionists and the restaurant industry to help stem the obesity crisis - do not steer most people to lower-calorie foods. Eating habits rarely change, according to several studies. Perversely, some diners see the labels yet consume more calories than usual. People who use the labels often don't need to. (Meaning: They are thin.)
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National Restaurant Association Files Menu Labeling Comments

The National Restaurant Association today is filing comments regarding the Food and Drug Administration's (FDA) draft menu labeling regulations. The Association was a primary advocate for the menu labeling law, passed in March 2010, which will require restaurant chains with 20 or more locations operating under the same brand to provide detailed nutrition information to consumers, and display calories on the menu, menu board, or drive-thru... Some highlights of the comments include: Flexibility with Nutrition Disclosure, Similar Retail Food Establishments, Reasonable Basis Standard, and a One Year Implementation Timeframe.
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Advocates Call on Obama Administration to Strengthen Menu Labeling Rules

Over 80 national, state, and local health organizations and experts, including the American Heart Association, American Academy of Pediatrics, Center for Science in the Public Interest, American Public Health Association, and the National PTA, called on the Obama Administration to strengthen the final rules for calorie labeling on chain restaurant menus and vending machines... The groups voiced strong support for calorie labeling on menus at chain restaurants and on vending machines.
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Menu Labels Don't Influence Students' Food Choices

Menu labels on cafeteria food -- highlighting the good and the bad of various meal options -- make no difference in college students' meal choices, a new study concludes. The results add to evidence that, despite laws in some cities mandating calorie counts on fast-food menus, nutritional information makes little difference to people when they are eating out. "Although it is important to inform consumers about the nutritional characteristics of the food offered, providing nutrition information in less healthy food environments such as fast-food restaurants is unlikely to alter consumers' food choices," wrote Christine Hoefkens and Dr. Wim Verbeke, two authors of the study.
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Local Laws Fighting Fat Under Siege

Several state legislatures are passing laws that prohibit municipalities and other local governments from adopting regulations aimed at curbing rising obesity and improving public health, such as requiring restaurants to provide nutritional information on menus or to eliminate trans fats from the foods they serve. In some cases, lawmakers are responding to complaints from business owners who are weary of playing whack-a-mole with varying regulations from one city to the next. Legislators have decided to sponsor state laws to designate authority for the rules that individual restaurants have to live by.
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First Lady Michelle Obama Loves French Fries

First Lady Michelle Obama gave the US potato industry a new weapon in its battle to keep white potatoes a staple in America's school cafeterias when she announced on Thursday in Cape Town, South Africa, that French fries are her favorite food. "If I picked one favorite, favorite food, it's French fries," Mrs. Obama told a group of delighted University of Cape Town students in Fuller Hall. "Okay? It's French fries. I can't stop eating them."
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Seed Waste May Be Source of New Fats: Study

Fat from seed kernel 'waste products' could provide the food industry with a new source of edible oils, according to research. The new study, published in LWT - Food Science and Technology, reports that the seed kernel of the rambutan (Nephelium lappaceum Linn.) fruit, a product generally considered as a waste material, and obtained in large amounts as a by-product of the fruit canning industry could act be used as a sustainable source of fats.
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Everybody Outside With the Deep Fryer

... We invited friends over for a backyard deep-frying shindig, which allowed me to experiment with a variety of batters and coatings...
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Restaurants Revamping Menus in Response To Calorie Count Rules

Restaurant chains are working to lower the calorie counts on menu items because of national rules expected by year-end that will require any restaurant chain with 20 or more locations to post calorie information.
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Food for the Road

The growing number of mobile units provides a variety of flavors for brands looking for menu inspirations. Food trucks are on a roll. Whether they're parked along the streets of Los Angeles, in a Miami shopping center, or at a Chicago corporate highrise, the trucks are as trendy as it gets in the restaurant business. Folks are lining up at mobile counters in cities across America to gobble down everything from gourmet fusion food to specialty cupcakes from chef-entrepreneurs. "They're popping up everywhere," says Eric Giandelone, director of foodservice research at Mintel International. "They have huge appeal because they are an inexpensive way to get into the food industry. Owners also have more control over how they can operate."
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Is Saturated Fat Really The Dietary Bogeyman?

The debate about just how bad saturated fats really are for our health - and whether what we are replacing them with is potentially worse - raged on at the IFT expo earlier this month. In a lecture exploring the basis for public health advice on fat consumption, Dr Rozenn Lemaitre from the cardiovascular health research unit at the University of Washington, said reducing saturated fat intakes had been the "cornerstone of dietary guidelines" for years. However, the evidence linking saturated fat and risk of cardiovascular disease was "not conclusive", she said, and must be evaluated in the context of its replacement by other macronutrients. The "real enemy" said Lemaitre, is trans fat, but if we are determined to replace saturated fat as well, we should replace it with polyunsaturated fatty acids (PUFAs) and not poor quality refined carbohydrates, which could "actually increase [cardiovascular disease] risk".
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There's Room on Your PLATE for Idaho® Potatoes!

Potatoes are one of the many healthy vegetable options consumers should consider the next time they prepare their plate according to the United States Department of Agriculture (USDA). This recommendation is included in the USDA's new MyPlate, a simple but powerful icon designed to help people make healthy eating choices. MyPlate is an excellent tool that helps remind Americans of the variety of foods they need to eat everyday in order to live a healthy lifestyle," said Frank Muir, President and CEO, Idaho Potato Commission (IPC). "I was very pleased to see potatoes on the list of recommended vegetables. Potatoes are one of the most nutritious and versatile foods available. They can be prepared as the main dish or as a healthy side and either way, they can easily help consumers meet their daily requirements of potassium, Vitamin C and fiber."
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Nutritionist Anita Jones-Mueller Has a Lot On Her Plate

Anita Jones-Mueller is founder and president of a San Diego company that helps consumers have fewer regrets when eating out. She also runs Healthydiningfinder.com, which allows consumers nationwide to input ZIP Codes to find nearby restaurants with lower-calorie menu items. Healthy Dining is also helping restaurants comply with new rules requiring them to post calorie counts on menus.
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Consumers Won't Pay More for Healthier Menu Items, NPD Reports

New research by The NPD Group has found that 70 percent of consumers, especially those aged 50 and higher, expect to pay no more for healthier items than they do for other menu items... "One of the key takeaways from the study results is that pricing of the healthy options needs to be consistent with pricing of other choices on the menu," said Bonnie Riggs, NPD restaurant industry analyst and author of the report. "The market for health today is growing and there is a good opportunity for operators who find a way to offer healthier options at lower price points."
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11 Restaurant Trends For '11

ZenMango, a restaurant marketing firm, released 11 trends in 2011 that are influencing the way customers perceive and use the restaurant landscape. The trends include: Consumers are still eating out less and are still in the driver's seat, importance of quality of food on the rise, and low calorie meals are here to stay.
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First Lady, Ag Sec Vilsack and Surgeon General Benjamin Launch MyPlate Icon as a New Reminder to Help Consumers to Make Healthier Food Choices

WASHINGTON, June 2, 2011 - First Lady Michelle Obama, Agriculture Secretary Tom Vilsack and Surgeon General Regina Benjamin today unveiled the federal government's new food icon, MyPlate, to serve as a reminder to help consumers make healthier food choices. MyPlate is a new generation icon with the intent to prompt consumers to think about building a healthy plate at meal times and to seek more information to help them do that by going to www.ChooseMyPlate.gov. The new MyPlate icon emphasizes the fruit, vegetable, grains, protein and dairy food groups. The MyPlate icon is available to view and download in PDF and JPG formats. The MyPlate video announcement can be viewed here.
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IFIC Releases 2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health

The 2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health, commissioned by the International Food Information Council Foundation, is the 6th annual national quantitative study designed to gain insights from Americans on important food safety, nutrition, and health-related topics. IFIC's research on dietary fats found that Americans remain confused and concerned about the types of dietary fats they consume. For example, 71% say they are trying to limit some type of fats, 66% say they are trying to limit their consumption of saturated fats and/or trans fatty acids, but almost 20% say they are trying to limit polyunsaturated and monounsaturated fats. Nearly one in five Americans say they do not consider any fats to be healthful.
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A Dozen Ways to Lose the Fear of Frying

Fried food is back in favor, with different fats, batters, ingredients and techniques making it more craveable than ever. Oh, how the world turns and the pendulum swings! Not so long ago, fried food was O-U-T, a victim of healthier habits and the grilling revolution, replaced by other methods deemed trendier and less caloric. Now fried food has staged a comeback in all kinds of guises, both traditional and creative.
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Components of a Cardioprotective Diet: New Insights

Circulation, Journal of the American Heart Association
June 2011 (Subscription Required)

Several recent evidence-based reviews conducted in conjunction with national and international policy-making efforts provide the context for the present report. The report furthers the concept that saturated fatty acids when consumed within an otherwise healthful diet (whole grains, fruits and vegetables, etc) are not as detrimental to heart health as previous believed. The need to prioritize selected foods and overall dietary patterns rather than only individual nutrients, the relevance of carbohydrate and fat quality/quantity, and the importance of energy balance represents several key findings of interest in this report. Evidence-based insights into successful individual and public health strategies for behavior change are also addressed.
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Would You Like a Salad With That?

Restaurants are serving up more healthful options, but research is still needed to determine what strategies are most likely to bring about behavior changes when consumers dine out... restaurant operators are making changes to improve the health profile of some of these foods with approaches such as lowering the sodium content of the breading on chicken nuggets, using 100% white meat in the chicken nuggets, or using oils to reduce trans and saturated fats.
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Healthy Dining Trends - US - May 2011

27% of diners have said that they are attracted to ordering a healthy option from the menu although 56% of American's dining out order what they feel like eating at the time of ordering, as opposed to what is healthy. The healthy dining market is confronted with the challenge of American diners' detachment between what they want to do and what they actually do. Mandates are also imminent which require restaurants to be more transparent about the calorie and nutritional content of food which could also pose an additional challenge. This report looks at the healthy dining habits of Americans and also opportunities for eateries to take advantage of this area whilst changing the perceptions of consumers.
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Food Pyramid Replacement Coming June 2

In an exclusive interview with WebMD, the U.S. Department of Agriculture (USDA) says the replacement for the Food Pyramid will be announced on June 2 -- and that the new icon heralds a "monumental effort" to improve America's health. Why a new icon? The pyramid really does not capture the public's attention anymore, Robert C. Post, PhD, deputy director of the USDA Center for Nutrition Policy and Promotion, tells WebMD.
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Best of the NRA Show

As the four-day National Restaurant Association (NRA) Show comes to a close, organizers have begun to take stock of this year's event. With exhibiters taking up 7 percent more space this year and with the show boasting higher attendance by restaurant operators and other groups, the mood has been mostly optimistic... "I think people were really engaged this year," says Don Odiorne, aka "Dr. Potato," vice president, foodservice, at the Idaho Potato Commission. "People were really looking seriously at possibly buying new equipment or trying new items."
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Sweet Potato Puffs the Next Big Thing?

Sweet Things Sweet Potato Mini Tater Puffs are one example of how Lamb Weston continues to develop new and exciting products with tremendous consumer and operator appeal. "Consumers are increasingly interested in sweet potatoes, and that is driving their emergence as a key menu item across foodservice segments," says Helene Clark, marketing director at Lamb Weston. "Our research shows that consumers are more likely to visit a restaurant that menus sweet potato fries, and they are willing to pay more for sweet potato items."
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Hot Gluten Free Mess of New Products

From crab cakes, to breading for frying, to individual wrapped gluten-free hot dog buns - products are in every food category from appetizer to dessert now to meet the growing demand. Manufactures are going to super great lengths to make sure the restaurant owner knows that they have a solution for you to provide Gluten-Free foods.
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American Heart Association Certifies Fresh Idaho® Potatoes as a Heart-Healthy Food

The Idaho Potato Commission has announced that the American Heart Association has certified that fresh Idaho® potatoes meet its criteria for saturated fat and cholesterol. This certification represents a significant milestone for Idaho® potatoes as well an industry that has been hit hard by the low-carbohydrate diet fad.
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Antioxidants May Reduce Trans Fat Levels In Edible Oils: Study

The addition of antioxidants to oils may control the formation of trans-fats during the processing and heating of edible oils, according to new research. The study, published in Food Chemistry, found that the addition of antioxidants led to suppression in trans isomerisation. The researchers said that such inhibitory effects were associated with the kinds of what and concentrations. "Our results suggested that the appropriate addition of antioxidants to edible oils during processing and cooking would facilitate the control of heat-induced trans isomerization of unsaturated lipids," said Wakako Tsuzuki, from the National Food Research Institute in Japan, who authored the study. He added that the antioxidants investigated in the research may also serve as anti-isomerizing agents during the heat-induced isomerisation of unsaturated lipids.
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Fast Casual Publishes Restaurant State of the Industry 2011, Part 1: Food and Beverage

FastCasual.com has announced the publication of its "Restaurant State of the Industry 2011, Part 1: Food and Beverage" report, a 109-page research document outlining food and beverage trends for the coming year. The report is a comprehensive look into food and beverage trends for the fast casual, casual dining and quick-service restaurant industry, and highlights additional insights into limited-time menu offers launched across all three categories over an eight-month period... It includes the results of a comprehensive industry survey of nearly 300 operators, spanning the casual, fast casual and QSR markets... "Restaurant State of the Industry 2011, Part 1: Food and Beverage" is available for purchase at http://www.networldalliance.com/inc/sdetail/392/10852.
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IFT Webinar - New FDA Menu Labeling Requirements

Kemin Develops Natural Stabilizer to Slow Frying Oil Deterioration

Kemin Food Technologies has developed a natural green-tea based stabilizer for frying oils that can be used instead of synthetic tocopherols and antioxidants to slow oil deterioration, the company has said. Kemin's new GT-FORT green-tea based ingredient is a water soluble liquid ingredient that is also oil dispersible. The company said that it is produced by a multi-stage green tea extraction process that maximizes the tea's polyphenols, which are naturally-occurring antioxidant components in green tea, slowing the oxidation process and thereby delaying oil quality deterioration. This in turn prevents quality problems in finished fried foods.
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Nutritional Calculators: The Diner's Guide to Healthy Eating

Consumers' increasing desire to learn about their food continues to be a trend, and more restaurants, particularly quick service and fast casuals, are responding. In doing so, they are adding nutritional calculators, allowing consumers to gauge the calories, fat and sodium content, cholesterol, carbohydrates and more of their meals.
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EFSA Publishes Report on Monitoring and Exposure Assessment of Acrylamide

The European Food Safety Authority (EFSA) has published a report on acrylamide levels in food including an exposure assessment to estimate the intake of acrylamide for different age groups as well as the major contributors to acrylamide exposure in the diets of consumers in Europe. The report is based on data submitted by Member States between 2007 and 2009[1] and will be used by the European Commission and EU Member States to help them assess the effectiveness of voluntary measures taken by the food industry to reduce acrylamide levels.
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Drench Fries No Longer Such A Hot Potato

Fries have been getting downsized. The introduction of dollar menus, effects of the recession and end of supersizing have taken a toll on french fry consumption at restaurants. Sales of frozen processed potatoes to restaurants have declined by 500 million pounds since 2007, according to the United States Potato Board. And fries make up 13.2 percent of restaurant meals today, down from 14.5 percent in 2004, according to NPD Group... While experts say french fry sales are likely to grow as the economy improves, they say consumption is unlikely to return to previous levels... While some experts see signs of healthier eating, particularly among seniors and children - many are ordering apple slices instead of fries - others point to the recession.
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Mandatory Trans Fat Labeling 'A Step Too Far', Says CIAA

Industry federation the CIAA has branded MEP's desire for mandatory labeling of trans fats on food and beverage products as 'a step too far', supporting the council view that trans fats info should be voluntary.
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Menu Labeling: Will Calorie Counts Matter to Diners?

... the FDA hopes to finalize its mandate by the end of the year. And some of the original language was vague: A sub-clause within the health-care bill asked for eateries to provide "a succinct statement concerning suggested daily caloric intake... posted prominently on the menu and designed to enable the public to understand, in the context of a total daily diet, the significance of the caloric information that is provided on the menu." Who makes the suggestion and how? "A restaurant... shall have a reasonable basis for its nutrient content disclosures, including nutrient databases, cookbooks, laboratory analyses, and other reasonable means." At the moment, the FDA has settled on a compromise statement for restaurants to post: "A 2,000 calorie diet is used as the basis for general nutrition advice; however, individual calorie needs may vary."
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Consumers Serve Up Advice to Restaurants

As the coupon and discount battles continue in the foodservice industry, a new survey conducted by Radius Global Market Research shows that consumers are increasingly influenced by factors in addition to price... Nearly two-thirds of respondents said they'd be willing to dine out more often if restaurants acted on their suggestions. Highlights include: Diners in all categories said that increased access to calorie counts and other nutritional information at restaurants would influence how often they visit. In the QSR and Fast Casual categories this health-oriented communication led all other consumer recommendations.
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Restaurant Chains Prepare For New Menu-Labeling Rules

A new federal law will soon make American diners far more aware of just what they are eating - but it might not change what they order... At the same time, experts are divided over whether the new information will shock people into ordering protein-packed salmon instead of calorie- and fat-laden fettuccine Alfredo, or if it's just more meddling by the federal government that takes the pleasure out of eating... And though most chains support the federal law, the menu change will be costly. Smaller chains, exempt from the law, will also feel pressure to provide nutrition information because diners are likely to expect the same practice.
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Illinois Takes Step Toward Banning Trans Fats

Illinois restaurants may soon have to find a way to cut artificial trans fats from French fries, onion rings, popcorn shrimp, pies, cakes and fried chicken. Legislation that passed the Illinois House on Wednesday would ban artery-clogging trans fats in food served in restaurants, movie theaters, cafes and bakeries or sold in school vending machines, starting in 2013. School cafeterias would be affected in 2016. Most prepackaged food would not be covered. The House voted 73-43 in favor of the measure, which you can read here.
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FDA Proposed Rule - Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments

The Food and Drug Administration (FDA) is proposing requirements for providing certain nutrition information for standard menu items in certain chain restaurants and similar retail food establishments... among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food... Submit either electronic or written comments on the proposed rule by June 6, 2011.
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FDA Issues Proposal on How to Implement New Nutrition-Disclosure Rule for Chain Restaurants, Similar Retail Food Establishments - What's Next?

The FDA's proposal is just that -- a proposal. Many of the FDA's suggestions for how to implement the law are tentative, and the agency has raised dozens of questions for feedback from the restaurant industry and others. The agency will take public comment on its proposal for the next 60 days. The NRA is doing a full review of the proposed regulations and will work with its members to provide the FDA with detailed industry comments by the agency's June 6 deadline.
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What the FDA Menu-Labeling Regs Really Mean

So you don't quite feel up to struggling through all 183 pages of the U.S. Food and Drug Administration's proposed menu-labeling regulation? Don't worry. The editors of Nation's Restaurant News have read through the epic document and attempted to address many of the key questions foodservice operators might have about the proposed rules.
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National Toxicology Program Releases Acrylamide Draft Report

The National Toxicology Program released a Draft Technical Report, NTP Technical Report on the Toxicology And Carcinogenesis Studies of Acrylamide, for pre-dissemination peer review. As part of the evaluation, mice and rats were exposed to acrylamide (=99.4% pure) in drinking water for two years, and showed "clear evidence of carcinogenic activity of acrylamide" in test results.
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Trans Fat Ban Ordinance Proposed For Prepared Food In Cleveland

In an effort to improve the health of people in Cleveland, city council is considering an ordinance that will ban the sale of any prepared food containing artificial trans fat. The legislation calls for no foods containing artificial trans fat "shall be stored, distributed, held for service, used in preparation of any menu item or served in any food shop."
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Fried Food, Perfume Banned in New Health Dept. Guidelines

The New York City Health Department has a new set of rules in its office, which has people talking. The department, responsible for the calorie-counting menus in New York City, has updated guidelines for "Life in the Cubicle Village" and distributed it to employees. The guidelines tell them to refrain from wearing products with "noticeable odors," not to eat fried foods or cookies and to cut muffins into "mini-sizes" when serving, The New York Daily News reported.
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FDA Proposes Draft Menu and Vending Machine Labeling Requirements, Invites Public to Comment on Proposals

The FDA today issued two proposed regulations regarding calorie labeling on menus and menu boards in chain restaurants, retail food establishments, and vending machines. The FDA invites input on the proposed regulations by visiting http://www.regulations.gov. The menu labeling rule proposed today applies to chain restaurants and similar retail food establishments. Specifically, consumers would see calories listed in restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items.
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National Restaurant Association Statement on Menu Labeling Regulations

The National Restaurant Association released the following statement about proposed menu labeling regulations by the FDA: "The National Restaurant Association strongly supported and advocated for the law that will provide consumers with uniform and consistent nutrition information in hundreds of thousands of restaurant locations nationwide ... The publication of the proposed regulations in the Federal Register today is the next step forward in providing the industry with consistent, national requirements on how to implement the new uniform nutrition information standard ... The National Restaurant Association anticipates there will be many questions and after full review of the proposal, will provide detailed comments to the FDA to ensure that restaurants are provided adequate time and are able to comply with the regulations effectively, as well as provide information to consumers in the most usable way."
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Generation Next - High Oleic Oils Promise Stability Gains

Although not yet commercialized, a new generation of soybean oils - this time with high-oleic content - is poised to make yet another change in fatty acid profiles and functionality in baked foods and snacks... The next generation oils are moving forward with applications. The first marketing programs for Monsanto's Vistive Gold targets healthy frying. The FitFrying partnership addresses food service issues and brings together Bunge, Monsanto, and Qualisoy among its partners, as well as Frymaster, Lamb Weston, Alconox and the Idaho Potato Commission. "We are thrilled to be part of this partnership that represents the entire value chain from seeds to fryer equipment," said Phillippe Ballet, food business development director, Monsanto Co.
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One Potato, Two?

The effect that a potato has on your diet is dependent on several factors. The amount of potato you eat would be one consideration. How the potato is prepared would be a second one.... Omega-9 oils, developed by Dow AgroSciences LLC, can help produce healthier fried potato products. These oils-a combination of high-oleic and low-linolenic fatty acids-offer superior health, performance, and flavor attributes. With these oils, chefs can get the same functionality as their previous solutions, along with several added benefits. For example, they provide zero trans fat, in addition to the lowest saturated fat among zero trans fat oil alternatives. More than 70% high in monounsaturated fat, these healthy oils have a light, clean taste that does not interfere with food flavors.
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Arlington Lawmaker's Bill Would Restrict Trans Fats in Schools

Republican state Rep. Diane Patrick of Arlington wants Texas children to be healthier. That's why she filed a bill that would prevent school cafeterias and vending machines from offering foods that contain trans fats. The bill would make Texas "a national leader in implementing some of the strongest standards for children's nutrition by eliminating trans fats in school food programs," Patrick said. "These standards will save businesses, the state and the country billions of dollars in future healthcare costs."
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Assessing the Impact of Menu Nutrition Labeling Law

One year after Philadelphia introduced the strictest menu-labeling law in the country, the impact depends on whom you ask. The federal government on Wednesday is expected to announce details of a national version that is weaker in some ways and stronger in others.
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Chinese Cooking Oil Success Shows Omega-3 Fortification Potential

Booming sales of omega-3 fortified cooking oil in China may show how countries with nutritional deficiencies can boost the nutritional intakes of a population, said a leading omega-3 figure. Since the launch of Wilmar The product was launched to address nutritional insufficiencies in the Chinese population.
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NPD: Calorie Counts on Menus Unlikely To Change Ordering Patterns

As the FDA readies to submit its proposed regulations for the federal menu labeling law by the March 23, 2011 deadline, the lingering question is how will U.S. consumers react to seeing calories on menus? According to The NPD Group, calorie information on menus will most likely have little long-term effects on consumer ordering patterns...Consumers seeing calories on menus did cause a decrease in the order of foods that were already declining in terms of restaurant servings, such as french fries, carbonated soft drinks, one-third- pound hamburgers, shakes and smoothies, onion rings and some chicken sandwiches.
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Government Funding Will Speed Take-Up of Acrylamide Technology, Firm

Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialization potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer. Vancouver based Functional Technologies said the application by its subsidiary Phyterra Yeast for the funding under the Canadian Atlantic Innovation Fund (AIF) was supported by leading industrial potato processors who have expressed "keen interest" in the company's yeast based acrylamide reduction method.
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Manitowoc Foodservice Earns Second ENERGY STAR Partner of the Year Award

For the second consecutive year, the U.S. Environmental Protection Agency (EPA) has named Manitowoc Foodservice as an ENERGY STAR® Partner of the Year for its outstanding contribution to reducing greenhouse gas emissions by manufacturing energy-efficient products and helping to educate consumers about those products.
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Frymaster wins 2011 Product of the Year Award from the Gas Foodservice Equipment Network (GFEN)

Members of the Gas Foodservice Equipment Network (GFEN) recently presented Frymaster with its prestigious 2011 Product of the Year Award in a ceremony held during the recent NAFEM (North American Association of Food Equipment Manufacturers) tradeshow. The award recognized Frymaster's industry-leading efforts in research, development, and commitment to excellence in developing its new Triple Play High Production Gas Fryer.
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Healthy Eating: A Guide to the New Nutrition

A Special Health Report from the experts at Harvard Medical School. Some foods are good for you, some are bad. But which are which? You may think you're eating a healthy diet? But do you know for sure? The answers, according to the latest nutritional science, are not always the same as we once thought. Many previously held assumptions have turned out to be wrong, and new findings may be surprising.
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Putting Wellness on the Menu

Food consumed away from home accounted for 42% of U.S. households' food expenditures in 2009, according to estimates from the USDA’s Economic Research Service (ERS). According to the study, consumers want to eat well when they dine out because they would like to feel healthier.
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Lutein Helps Cut Trans Fats

Adding lutein to sunflower oil that was then heated helped to reduce the amount of trans fatty acids that formed during heating better than adding rosemary extract to oil, according to researchers at the University of Ljubljana, Slovenia. The study, which is titled "Influence of Natural Antioxidants on the Formation of Trans-Fatty-Acid Isomers During Heat Treatment of Sunflower Oil," appeared in the February 2011 issue of European Journal of Lipid Science and Technology.
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The Professional Chef Discovers Canola Oil

Finally, Americans are getting the message: some dietary fats are good for you and some fats should get the boot. Clearly, choosing fats wisely is the first step toward a more healthful diet, which is why canola oil is now in the limelight. No culinary oil has more nutritional merit... or more potential to improve the quality of the American diet. In the pages that follow, you'll learn why canola has so much to offer the health-conscious chef and how to use it to replace less desirable fats in your kitchen.
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NRA Show to Cover Jobs, Food, Sustainability, Profitability & Technology

NRA Show 2011 will be full of opportunities to improve business, and 70 of those opportunities come in the form of education sessions. Designed to deliver take-home tools and solutions to successfully navigate industry hot topics and increase profitability, this year's lineup will include topics such as the aging workforce, kids' nutrition, going "greener," social media and commerce, and digital menu boards.
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National Nutrition Month 2011

The theme for March 2011 is "Eat Right with Color." National Nutrition Month® is a nutrition education and information campaign created annually in March by the American Dietetic Association. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.
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Jersey City Launches Program Recycling Restaurant Cooking Oil Into Fuel

Jersey City is going green with a new citywide cooking oil program. The program - a partnership between the Jersey City Economic Development Corporation and Grease Lightning, a company that specializes in cooking oil recycling - has already recruited nearly 60 businesses to participate. Under the program, Grease Lightning would collect used cooking oil from local restaurants and pay the businesses 10 cents for each gallon collected. Most of the restaurants currently pay to have various companies collect their used cooking oil.
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The Long, Expensive, Worthwhile Road to Reducing Saturated Fat

Healthier products are not just about the low fat alternatives. Even if there are some gulps at the cost of reducing saturated fat across mainstream ranges, it is worthwhile when consumers cannot taste any difference, say manufacturers... Alice Cadman, head of strategic projects, told FoodNavigator.com that efforts to reduce saturated fats have centered on switching to oils with healthier fat profiles such as sunflower oil instead of palm oil.
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Minister of Health Announces Funding for Nutrition Education Programs in Support of Nutrition North Canada

Health Minister Leona Aglukkaq announced $4.43 million in funding over two years for nutrition education programs which will support isolated northern communities under the new Nutrition North Canada program... Some examples of how these funds are being used include: workshops for community workers to introduce the new program; workshops on cooking skills for adults, teens, parents and children; and, resource materials are being developed and supplies are being purchased to help community workers lead activities such as in-store taste tests and cooking classes.
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KFC's Colonel Joins the Health Kick

As KFC climbs aboard the healthy eating bandwagon, Andrew Cave looks at what the fast food chain is trying to achieve and how the rest of the industry is changing... The most ground-breaking element in KFC's changes, for example, is the first pledge by a major fast food chain to show the calorie content of every item alongside the prices on the menu boards above counters. It will start in September before being rolled out to all the chain's UK and Ireland outlets. Those 800 stores will also switch from frying food in rapeseed, sunflower and palm oil to using only rapeseed oil, reducing saturated fats across the KFC range by 25pc.
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Frymaster Triple Play Gas Fryer Earns GFEN Product of the Year Award

The Frymaster Triple Play� High Production Gas Fryer has been named the �2011 Product of the Year� by the Gas Foodservice Equipment Network (GFEN). The Frymaster Triple Play Fryer System is all about doing more with less. The Model HD1814 Gas Fryer delivers the production of a typical 80 pound oil capacity fryer (with an 18 inch wide by 18 inch deep fryer vat), in a 14 inch deep (front-to-back) model that reduces the cooking oil requirement to 63 pounds. A single HD1814 Model is capable of producing 96.9 pounds of French fries per hour, in tests conducted at the Food Service Technology Center in San Ramon, California.
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NPD: Consumers Want Quality, Not Low-Cal

The NPD Group has released its latest foodservice market research report, "Consumers Define Healthy Eating When They Go Out to Eat." The report found that Americans define healthy eating --such as fresh, natural and nutritious ingredients -- based on food quality more than calorie counts.
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Ag Committee Members Target High-Calorie Kids' Meal Marketing

A proposal to restrict marketing practices of high-calorie kids' meals was taken into consideration Tuesday by the Legislature's Agriculture Committee. Under the bill, only children's meals under 500 calories could include a toy. There are additional restrictions on saturated fats, trans-fats, sugars and sodium. The bill also would restrict certain advertising for those meals.
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World Food Prices Hit Record High

World food prices rose to an all-time high in January, according to the UN’s Food and Agriculture Organization (FAO). The FAO’s Food Price Index measures the cost of a basket of basic food supplies – sugar, cereals, dairy, oils and fats, and meat – across the globe.
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Study Links Trans Fat Intake to Depression

The ingestion of trans fats may increase the risk of depression, whilst healthier oils such as polyunsaturated fatty acids and olive oil may reduce the risk, according to a new Spanish study.
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Dietary Acrylamide: What You Should Know

In the coming weeks, regulatory bodies and research institutions will be paying close attention to emerging research from NTP's studies on acrylamide and its reactive metabolite glycidamide. These studies will include laboratory animal long-term carcinogenicity assays and several shorter-term studies that will provide valuable mechanistic, toxicokinetic, and biomarker data to provide greater predictive power for evaluating potential for human health effects. These data are crucial for the evaluation of potential human health effects from dietary acrylamide.
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Canola Oil Can Help Americans Meet New Dietary Guidelines

In a country where cardiovascular disease (CVD) is the leading cause of death and type 2 diabetes is rapidly increasing, dietary changes are critical. To this end, the new Dietary Guidelines for Americans 2010 call for saturated fat intake to be less than 10 percent of total daily calories, replacing those calories with unsaturated fat, and for the use of oils instead of solid fats where possible.
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2010 Dietary Guidelines Remain Unchanged on Saturated Fat Recommendation

This week the U.S. government released the 2010 Dietary Guidelines for Americans with few changes since the 2005 version. The guidelines continue to urge Americans to keep their calorie intake from saturated fat to less than 10 percent and lower the amount of trans fat in their diet to as low as possible. The guidelines recommend these fats be replaced with polyunsaturated and monounsaturated fats; however, the average American is more likely to replace saturated fat with increased consumption of carbohydrates.
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New Report Questions Health Benefits of Olive Oil

Most of us who watch the food channels are aware of cooking hosts touting EVOO -- extra virgin olive oil, that is. Everywhere we turn it is recommended that it be added to almost everything we eat in order to reap the health benefits of this numero uno oil. But I hate to burst the bubble: new reports are emerging that indicate it's not so great after all.
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American Heart Association Supports New USDA/HHS Dietary Guidelines and Encourages Adherence

The American Heart Association welcomes the release of the new dietary guidelines issued today by the U.S. Departments of Agriculture (USDA) and Health and Human Services (HHS), which emphasize the importance of weight control and eating a diet that has the most nutrients for the least calories and includes a focus on eating more plant-based foods, avoiding added sugars and getting adequate physical activity.
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National Restaurant Association Statement on New 2010 Dietary Guidelines

The National Restaurant Association issued the following statement today, in response to the release of the government's new 2010 Dietary Guidelines for Americans: "We support the Dietary Guidelines' recommendations around a total dietary meal pattern which focuses on increasing consumption of whole grains, fruits and vegetables," said Joan McGlockton, Vice President for Industry Affairs and Food Policy at the National Restaurant Association.
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USDA and HHS Announce New Dietary Guidelines to Help Americans Make Healthier Food Choices and Confront Obesity Epidemic

Agriculture Secretary Tom Vilsack and Secretary of the Department of Health and Human Services (HHS) Kathleen Sebelius today announced the release of the 2010 Dietary Guidelines for Americans, the federal government's evidence-based nutritional guidance to promote health, reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity.
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Monsanto and FDA Move Toward Healthier GM Soybean Oil

Monsanto and the Food and Drug Administration (FDA) have completed a biotechnology consultation process for a key component of the company’s high-oleic soybeans, the biotech giant has said.
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Nearly Half of Americans Want IOM-Style Front-Of-Pack Labels

Nearly half of American shoppers would like to see calories, saturated fat, sodium and trans fat clearly labeled on food packaging to help them avoid unhealthy products, according to a new survey from HealthFocus.
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Vitamin A-Fortified Oil Campaign Launched In Indonesia

The Global Alliance for Improved Nutrition (GAIN) has launched a “major multi-sector partnership” to provide vitamin A-fortified vegetable oil to 80 per cent of Indonesia’s 230m inhabitants.
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FDA Withdraws Menu Labeling Guidance. Will Work On Rules Instead.

The FDA announces that it is immediately withdrawing its guidance to the food industry issued in August about how companies should do menu labeling. It will start formal rulemaking instead.
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Culinary Institute of America Produces WVO-Based Biodiesel

The Culinary Institute of America has found a sustainable use for the school’s waste vegetable oil (WVO). At the Greystone campus located within Napa Valley, the CIA is making high-quality biodiesel from the WVO to fuel campus shuttles. The WVO is taken from fryers in the teaching kitchen and from a restaurant on campus, and converted using a BioPro biodiesel processor from Springboard Biodiesel LLC.
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Questions About Olive Oil Or Canola Oil, And Glycemic Index

Q: Can I substitute olive or canola oil for butter in recipes to avoid saturated fat?
Q: Should I be paying attention to the glycemic index (GI) of food?
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Menu nutrition labels don't change habits

Letting consumers know exactly how many calories are in their food might do little to change their eating habits, a new study suggests. The results show that, in the case of one fast-food chain in Washington, adding nutritional information to menus did not change consumer behavior after one year. The study comes just a few months before the nation is set to post mandated nutrition labels on menus at restaurants with 20 locations or more.
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That Zero In Trans Fat Label Could Be Misleading

These days, supermarket shelves are loaded with products claiming zero grams Trans fat per serving. But that “zero” on the label is not necessarily really zero. In fact, it can mean almost as much as half a gram of trans fat per serving. All that bad fat can really add up.
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Menu Labeling Doesn't Work? Who Cares? Pass It Anyways

For the umpteenth time, here’s evidence that labeling menus with calorie counts won't do anything to curb obesity…
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Report Download: Fryers and Ovens

This Smart Chain report takes a look at faster cook times, healthier frying options, and versatile products that ease operations. In spite of the perception that fried foods have fallen out of favor, consumers are still choosing fried items at the same rate as other menu options, according to a 2009 study by Technomic.
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Reducing Oil Uptake In Chips

Combining frying with draining under vacuum can significantly reduce the amount of oil in potato chips, reported scientists at the University of Reading, UK.
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A Better French Fry?

McDonald’s French fry comes closest to the ideal spud desired by consumers, according to Brand Keys’ Customer Loyalty Engagement Index. Arby’s and Hardees place second and third respectively, while Wendy’s, Dublin, Ohio, ties for eighth. But the freckled-face brand is not sitting still. Wendy’s recently launched natural-cut fries with sea salt in the U.S.
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Codex Committee on Fats and Oils Host Government: Malaysia

The Codex Committee on Fats and Oils is responsible for elaborating standards for fats and oils of animal, vegetable, and marine origin including margarine and olive oil. Fat and Oil standards adopted by the Codex Alimentarius Commission are located in Volume 8 of the Codex Alimentarius, Fats and Oils and Related Products. The next meeting of the Codex Committee on Fats and Oils is tentatively scheduled for February 21-25, 2011 in Malaysia.
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2010

Calif. Calorie Labeling Law To Go Into Effect

Beginning on January 1, 2011, California chain restaurants will be required to post calories on menus. Since July 2009, chain restaurants with 20 or more locations nationwide had to provide consumers with nutrition information upon request.
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Montgomery Scales Back Menu Labeling

Montgomery County, Maryland will begin enforcing the countywide ordinance requiring calories to be listed on menus and menu boards on January 1, 2011. County officials have scaled back its original ordinance, and will only enforce elements that coincide with federal menu labeling.
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Healthier Fried Foods

The latest Food Product Design features the “how to’s” of healthier frying. Bill McCullough of Bunge Oils states one key is to maximize the monounsaturated oils to drive stability and health.
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Brazilian Government Gives Fast-Food Chains 6 months to Provide Nutritional Information

On Tuesday, December 21, 2010, Brazilian government officials announced that Brazil’s fast-food chain restaurants would have six months to implement menu labeling. The agreement is between the federal government and 60 chain restaurants.
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Calorie-Count Crackdown to Have ‘Soft’ Launch

The second phase to California’s menu labeling law will go into effect on January 1, 2011. The second phase requires chain restaurants to post calories on menus, but does not require calories to be posted on drive-through menu boards. The first phase, which required nutrition brochures to be available upon request, went into effect in July 2009.
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What California Restaurant Operators Need to Know About the State’s Trans Fat and Menu Labeling Requirements: New Restrictions Take Effect on January 1, 2011

On January 1, 2011, California will implement a complete ban of all food containing artificial trans fat from being served in foodservice establishments. The exception will be food served in the original manufacturers packaging. Foodservice establishments will also be required to post calories on menus with nutrition brochures available for drive-through customers.
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Kathryn Rem: Top Restaurant Trends for 2011

Technomic, a Chicago-based research firm, has released their expected restaurant trends for 2011. Food trucks, home-style cooking, and healthful menu modifications are among the top restaurant trends.
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Calorie Counts on Menus: The End of Guilt-Free Dining?

The Food and Drug Administration (FDA) will require chain restaurants to post calorie counts on menus and menu boards. The FDA has yet to release the menu labeling guidelines, which may extend to include airlines, movie theaters, food carts, and other foodservice establishments.
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AVA Puts Trans Fat Plan on Hold

Singapore’s Agri-food and Veterinary Authority (AVA) has postponed its national initiative to limit the amount of trans fat in butter, margarine, shortening, and cooking oil to no more than two percent per serving. The AVA is reviewing the details of the proposal, which have yet to be finalized.
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Chefs Predict the Biggest Trends for 2011

The National Restaurant Association (NRA) surveyed 1,527 chefs from the American Culinary Federation about the top trends anticipated for 2011. Thirty percent of the chefs surveyed predict mobile food trucks and pop-up restaurants will be the hottest operational trend, and twenty one percent feel there is a need to create diet-conscious menu items with lower sodium, calories, or fat.
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Eating Healthier

Erie County, New York has started an initiative targeting locally owned restaurants. The initiative will help locally owned restaurants voluntarily implement menu labeling. A grant from the state of New York will provide funding to analyze the nutritional content of four menu items at 200 restaurants.
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N.J. Won’t Enforce State Menu-Labeling Rule

New Jersey officials notified the New Jersey Restaurant Association that the state will not implement the statewide menu labeling regulations set to take effect on January 1, 2011. Federal menu labeling regulations preempt all state and local menu labeling regulations not identical to the federal regulations.
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Analysis: Restaurants Fight Calorie “Sticker Shock”

Chain restaurants are making preparations for what is being anticipated as sticker shock, when calories are disclosed on menus nationwide. Many restaurants are introducing reduced-calorie meals, which account for a small portion of overall sales but provide options for those who might otherwise eat elsewhere.
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Technomic Predicts 11 Trends for 2011

Technomic, Inc., a Chicago-based market research firm, has released their trend predictions for 2011. One of the trends highlights healthful versus indulgence foods and the difficulties that may be faced by the foodservice industry when federal menu labeling becomes fully implemented.
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Suffolk Bans Artificial Trans Fat

Suffolk County, NY’s artificial trans fat ban went into effect on October 28, 2010 for partially hydrogenated vegetable oils, shortenings, or margarines. On October 28, 2011, all food with more than 0.5 grams of artificial trans fat will be banned. The trans fat ban affects restaurants, catering establishments, school cafeterias, bakeries, and mobile food units.
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Low Fat Diets Could Increase Heart Disease Risk, Say Nutrition Experts

At a recent session, “The Great Fat Debate: Is There Validity In The Age-Old Dietary Guidance?” held during the American Dietetic Association’s Food and Nutrition Conference & Expo, four leading experts presented evidence suggesting that low-fat diets may be less healthful than those containing at least a moderate amount of fat. One expert said the emphasis should be on displacing saturated fat and trans fat with unsaturated fat because that is where the data is.
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Trans-Free Shortenings and Margarines

Bunge Oils has introduced their UltraBlends line of products as a safe trans free alternative in baked goods that meet most general baking needs.
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Top 5 Trends for a Post-Menu-Labeling World

Mintel market research firm has identified five foodservice trends for 2011:
1.healthy by association,
2.automated menus,
3.transparency,
4.indigenous ingredients, and
5.exemptions to rule.
The five foodservice trends focus on health while balancing federal menu labeling in a downturned economy.
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Can Chefs Create Reduced-Calorie Restaurant Foods?

Researchers from Penn State surveyed 432 chefs, restaurant owners, and culinary executives across the United States and found that most were able to reduce the amount of calories in their meal offerings without consumers noticing. The most common method of reducing calories is to reduce portion size. The other common method is substituting fruit or vegetables as a side dish.
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Deep Fried Food Making a Comeback

Deep-fried foods are making a comeback on restaurant menus with French fries remaining the most popular. Consumers enjoy the familiar taste, and many consumers find deep-frying a difficult technique to partake in at home so they will order fried items when dining out.
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Eating Monounsaturated Fats May Boost Heart Health

Monounsaturated fat, which is most commonly found in Mediterranean diets, can help make low-cholesterol diets successful. Monounsaturated fat increases “good” HDL cholesterol, which reduces one’s risk for cardiovascular disease.
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Keep Track of Calories in Portland Restaurants

The City of Portland, Maine has developed the program, Smart Meals for Me, to encourage and assist non-chain restaurants in posting calories on menus. A goal of the program is to encourage consumers to be more informed about healthy dining options when eating out.
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Scientists Unlock How Trans-Fats’ Harm Arteries

A study published in The Journal of Nutritional Biochemistry suggests that artificial trans fat causes atherosclerosis by suppressing TGF-beta responsiveness. The study reinforces moves by the food and foodservice industries to move away from using products with artificial trans fat.
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Pioneering Mexican Restaurant in South L.A. Unveils Menu Labels to Promote Healthy Eating

South Los Angeles Health Eating Active Communities (HEAC) program enables restaurants to make healthier food more accessible to local residents. HEAC is encouraging restaurants, such as La Taquiza, to provide nutrition and calorie information on their menus as a way for consumers to make better-informed choices while dining out.
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Canadian Restaurant Industry Opposes Calorie Content Disclosure

The Canadian Restaurant and Foodservice Association is willing to work with public policy makers to draft national nutrition labeling guidelines. Currently, there is a voluntary approach to nutrition labeling in place. Earlier in 2010, the Ontario legislature voted down a proposal that would have mandated restaurants with over $5 million in annual revenue to post calories on menus and menu boards.
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Dietary Guidelines do Improve Nutrition, says Committee Chair

Linda Van Horn, Chair of the Dietary Guidelines Advisory Committee and editor of the Journal of the American Dietetic Association, has stated the 2010 dietary guidelines are the first to be entirely evidence based, provide some guidance to vulnerable populations, and to address the unhealthy U.S. population.
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Time to Make Reducing Trans Fat Mandatory: Nutrition Expert

Mary L’Abbe, former director of the nutritional sciences branch of Health Canada who also co-chaired the trans fat task force, has stated the voluntary trans fat reduction target goals have been an overall success, but there are still segments of the food industry that have been lagging behind. The voluntary two-year trans fat phase-out ended in June 2009 and the final report was released in December 2009. Ron Reaman, the Vice President of the federal branch of the Canadian Restaurant and Foodservice Association, supports a national approach to limiting trans fat.
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Balt. Restaurant Fined for Breaking Trans Fat Law

The Baltimore, MD health department has fined the restaurant, Healthy Choice John’s Barbecue, for violating the trans fat ban enacted one year ago. Healthy Choice had previously been cited for having excess levels of trans fat and upon re-inspection the restaurant was still found to be in violation.
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Faster Pace of Life Driving American Food Trends, Says NPD

NPD has been assessing Americans’ eating habits over the past 30 years, and has concluded that Americans are led by convenience as the single greatest factor affecting the country’s eating behaviors. This can be seen when examining the main meals being prepared from scratch. In 1980, 72% of meals were prepared from scratch and today it is down to 59%. NPD expects that saving time will be an ongoing trend influencing eating decisions as schedules continue to get busier.
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Fried Chicken: It’s the Comfort Food du Jour

Fried chicken has become one of top trends of 2010, and has made its way onto the menus of many upscale foodservice establishments. Many individuals crave the classic, home-cooked comfort foods that their parents and grandparents used to serve and are seeking them out at restaurants.
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City Makes Healthful Food a Requirement for Building Permits

The Watsonville, CA City Council approved an ordinance on Tuesday, October 12, 2010 that would require restaurant owners seeking to build or renovate their restaurant to offer more healthful options for consumers. A restaurant must obtain at least 6 points to be approved for a building permit. The city council has taken such action as a way to help combat the obesity epidemic.
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Not-Too-Impressive Results on the Effect of Menu Labeling

Researchers attending the Obesity Society’s annual meeting presented study results after following parent-child pairs in Seattle, WA and San Diego, CA before and after menu labeling regulations took effect. Researchers did note that different behaviors were observed when ordering meals, and the overweight parent-child pairs were influenced the most by calories being posted on menu and menu boards.
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Japan Calls for Trans Fat Labeling

Japan’s Consumer Affairs Agency released voluntary draft guidelines on Friday, October 8, 2010 for food makers to label the trans fat content on nutrition labels. Finalized draft guidelines will be released in the next month, which may lead to mandatory trans fat labeling on nutrition labels.
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Public Health Advocates Worry that Dietary Advice Will Get Lost in Translation

The U.S. government is preparing to unveil its 2010 U.S. dietary guidelines. The interagency committee is exploring new ways to communicate healthful eating with simple, easily applied messages. This comes after a survey found 88 percent of Americans were unable to accurately estimate the number of calories in their meals.

The guidelines, by law, must reflect the recommendations of the 2010 dietary guidelines advisory committee; however, policymakers have broad discretion when it comes to updating the food pyramid. The Center for Disease Control (CDC), an advisor to the process, has requested the food pyramid be replaced with a plate of food demonstrating what constitutes a healthful meal.
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High Trans-fat Diet Linked with Overweight Children: Study

A study published in the European Journal of Clinical Nutrition has concluded that trans fat consumption among mothers while breastfeeding may cause children to have high percentages of body fat, indicating that the effects may be passed from mother to child. Researchers stated their findings are statistically significant, and suggest further research be conducted on trans fat consumption in the maternal diet.
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One Year After Cambridge Trans Fat Ban, No Fines

The Cambridge, MA artificial trans fat ban was fully implemented a year ago, and to date no fines have been assessed to foodservice establishment owners. Between July 2009 and June 2010, more than 1,100 inspections were conducted. Thirty businesses were found using products that contained artificial trans fat, and due to their cooperation with inspectors, made the appropriate changes and avoided receiving a fine.
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Saturated Fats OK

Research continues to accumulate on saturated fat. A meta-analysis has examined 350,000 individuals from 21 studies assessing the correlation between saturated fat consumption and cardiovascular disease. The conclusion is saturated fat is not associated with an increased risk of heart disease or stroke. In Australian and Japanese studies inverse results were also found.
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Food Items Sequence Affects Estimates of Calorie Count

A study conducted at Northwestern University by Alexander Chernev has found the number of calories perceived while ordering at a foodservice establishment may vary depending upon the order in which various menu items are presented. The study will be published in 2011 the Journal of Consumer Research.
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What Federal Menu-Labeling Rules Mean for Your Restaurant, Part 2

In July 2010, the Food and Drug Administration (FDA) issued a Federal Register notice allowing foodservice establishments with 19 or fewer locations nationwide to register with the FDA. The benefits of registering are: 1) the foodservice establishments will no longer be regulated under state or local labeling requirements, and 2) foodservice establishments will be protected from frivolous lawsuits. The FDA is currently accepting voluntary registrations.
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Food Manufacturers Actually Did Some Good By Reducing Trans Fat in Their Products

A study by a Harvard researcher and the Center for Science in the Public Interest (CSPI) shows the overall level of trans fat in food has dropped without corresponding to an increase in saturated fat levels. The fat content of 83 packaged and restaurant foods, that had been reformulated since the federal government began mandating trans fat on nutrition labels in 2006, were reviewed in the study.
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Health Department to Help Jefferson County Restaurants Add Calorie Counts to Menus

In October 2010, the Louisville, Kentucky Metro Department of Health & Wellness will launch a voluntary program working with small, local foodservice establishments to assist them with calculating calories of their menu items and providing the nutritional information on menus. In addition, they will be hiring dietitians to aid restaurant owners in reformulating recipes, cover the cost of printing new menus, and pay for a marketing campaign to notify consumers of what foodservice establishments are participating in the voluntary initiative.

Hospital Trims Trans Fat Off Menu

The Claxton-Hepburn Medical Center in Ogdensburg, New York announced on Monday, September 13, 2010, that trans fat has been eliminated from its cafeteria and meal operations.
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NACS Makes Menu Labeling Suggestions to FDA

The National Association of Convenience Stores (NACS) has submitted comments to the Food and Drug Administration (FDA) on the draft guidance to industry for the implementation of menu labeling as part of the Patient Protection and Affordable Care Act of 2010. The NACS’s comments included suggestions of how to display calorie and additional nutrition information to customers in the unique environment of convenient stores.
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What Federal Menu-Labeling Rules Mean for Your Restaurant

The Food and Drug Administration (FDA) has issued draft guidance to the foodservice industry on federal menu labeling to help prepare them for the final guidance that is to be issued in December 2010. Comments on the draft guidance will be accepted until October 12, 2010. The three major requirements for foodservice establishments are (1) to post calories on menus and menu boards, (2) have additional nutrition information available upon request, and (3) to post a statement with recommended daily caloric intake.
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ADA Supports National Restaurant Menu Labeling Legislation

An article appearing in the Journal of American Dietetic Association explains how the national menu labeling law will supercede state and local menu labeling laws. The article also discusses how registered dietitians can assist with successful implementation by teaching patients how to use the nutrition information to make choices that fit within their specific diet needs.
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Healthy Dining and NRN to Create Nutrition News Hub

Healthy Dining and Nation’s Restaurant News have created a new website resource for foodservice operators interested in meeting the nutrition needs of their customers. Restaurant Nutrition: News & Insights for the Foodservice Industry was launched on September 7, 2010. The website provides restaurant owners with strategies to address various nutrition issues, and also provides operational and menu development ideas.
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Montgomery County Schools Posting Calorie Counts in Cafeterias

Montgomery County, MD public schools are posting nutrition information in their cafeterias to inform and encourage students to select healthier meal choices. The school district is also complying with the countywide law that requires foodservice establishments with 20 or more locations nationwide to post calories for their menu items.
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FDA Briefs Restaurant Industry on Nutrition Disclosure Guidance

The Food and Drug Administration (FDA) briefed the restaurant industry on plans for implementing the federal menu labeling law that requires restaurants with 20 or more locations nationwide to post nutrition information on menus and menu boards. The FDA has also released 2 documents: 1) how federal menu labeling preempts non-identical state and local menu labeling regulations, and 2) guidance on the menu labeling process for restaurants, which are available on the FDA website.
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Mrs. Fields Goes Trans Fat Free

Mrs. Field’s Australian cookie franchise has not gone trans fat-free. Australian franchise CEO, Andrew Benefield, states that Australia is not joining the United States momentum to ban trans fat due to a national preference for self-regulation, an absence of customer demand, and costs associated with using alternatives.
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Are Restaurants at the Mercy of Legislators?

A panel of experts will be at the QSR Dine America Conference in Atlanta, GA from September 12 – 14, 2010. The conference’s goal is to provide foodservice establishments with the tools they will need to navigate the legislative environment and prepare for the impending menu labeling legislation.

Menu-Labeling Grows at Area Restaurants

Many California restaurants have posted nutrition information on menus and menu boards before the 2011 deadline. In addition to menu labeling, restaurants are offering healthier menu items and encouraging consumers to participate in get fit activities, such as walking clubs.

County Puts Heat on Bakeries

Four bakery owners in Albany County, NY have received warning letters this week from county officials citing them for violating the countywide trans fat ban. The bakery owners are subject to fines and must appear at a hearing. Two additional resolutions have been introduced addressing trans fat: 1) to repeal the ban in bakeries, or 2) give bakeries an additional two years to be in compliance. The Health Board will meet in September to discuss both resolutions, in addition to other concerns pertaining to the ban.
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Genesis-led Trans Fat-free Campaign Gets Under Way

The Genesis Heart Institute launched a campaign on Monday, August 9, 2010, recognizing restaurants for being free of artificial trans fats. The campaign, titled “Trans Fat-Free Q-C,” recognized the Woodfire Grill in Davenport, IA for removing harmful trans fats from food items on their menus. Health officials are hopeful that other area restaurants will follow suit. Genesis sent letters to all Quad-City restaurants explaining the trans fat-free program.
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About 60 Percent Pay Attention to Nutrition Facts

A study published in the Journal of the American Dietetic Association has found more than half of consumers are reading nutrition labels when purchasing food items. Consumers that read nutrition labels purchase items with fewer calories, fat, saturated fat, and added sugar.
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OSU President Gets Plea to Help Reduce Trans Fat at Bob Evans Restaurants

The Center for Science in the Public Interest has asked the President of Ohio State University and member of the Board of Directors of Bob Evans Farms, Inc. to use his position to influence a change in the oils used at Bob Evans restaurants. The restaurant chain is presently one of the last few chain foodservice establishments that use oils containing trans fat.
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FDA Issues Terms for Voluntary Compliance with Menu Labeling

The Food and Drug Administration (FDA) has issued guidelines for voluntary compliance to federal menu labeling for establishments with 19 or fewer locations nationwide. When establishments opt into the federal guidelines they are no longer subject to local or state regulations.
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E-dition Exclusive: Trends in Trans Reduction

Trans fat labeling on nutrition labels in entering its fifth year, and has caused a product reformulation revolution. It has been estimated that by 2008, over 1 billion pounds of trans and saturated fats had been removed from the U.S. food supply. Including trans fat on nutrition labels has caused a shift in the use of heavily hydrogenated fats towards liquid or lightly hydrogenated oil.
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Dieting? Don’t Cut the Fat!

Not all fats are bad. Consumer intake of trans and saturated fats should be limited; however, consumers should increase their intake of mono- and polyunsaturated fats, which help promote health.
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Believe It or Not: Trans Fat Can Be a Good Thing

Naturally occurring trans fat found in meat and dairy products can be healthful. The health dangers of trans fat can be found in industrial products, and are often the type of trans fat discussed in the media.
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Baking Sans Trans

Bunge Oils has launched a new product line of margarines and shortenings to be used in baked goods. The margarines and shortenings will provide retailers with a trans fat-free solution.
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Don’t Judge ‘Healthy’ Food By Its Cover Say Nutritionists

The Food and Drug Administration (FDA) has launched a campaign to improve the nutrition labels on products to be less misleading. The FDA is also working on a front-of-pack label that can be used as a quick point of reference for consumers.
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FDA Issues New Details on Menu Labeling Law

At a press conference during the IFT Annual Meeting, USDA and IFT urged restaurants and other retail foodservice establishments with less than 20 locations to voluntarily register with the FDA. Registration obligates them to adhere to the federal requirements and they will no longer be regulated under local or state menu labeling regulations.

2010 Dietary Guidelines for Americans to Target Obesity

The 2010 Dietary Guidelines will be released in December 2010. In June 2010, the Dietary Guidelines Advisory Report was released. The recommendations focus on reducing obesity and improving the health of Americans. The report also recommends Americans consume less than 7% of calories from saturated fat.
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New Edible Oils and Shortenings Experts Hit the Road

Bunge Oils unveiled UltraBlends, which is a new line of shortenings and oils that are trans fat-free and provide an alternative for baked goods, at the IFT Annual Meeting in Chicago, IL this week. Bunge’s Mobile Oil Experts (MOE) truck was near McCormick Place on Monday, July 19, 2010 with their oil experts to answer questions and demo the new products.
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Menu-Labeling Compliance Made Easier

The National Restaurant Association (NRA) has entered an agreement with Silliker to aid restaurants in becoming compliant with the mandatory federal menu labeling requirements that were passed in March 2010. Silliker laboratories are ISO accredited for all mandatory nutritional analyses.
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Trans Fat Issue Back on Albany County Menu

Albany County, NY bakers are appealing to the County Board of Health to make bakeries exempt from the trans fat ban that passed in August 2008. Bakery owners were given two 6-month extensions to experiment with alternative ingredients, but some bakers are insisting that they are not able to find adequate alternative
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Vendors Avoid Trans Fats at County Fairs

The State of California is ensuring that fair vendors are in compliance with the trans fat ban that went into effect in January 2010. Inspectors at the Alameda County Fair will be checking daily to ensure vendors are not in violation of the ban.
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Survey Highlights Lack of Nutrition Knowledge

According to a survey conducted by the International Food Information Council (IFIC) Foundation only 12% of consumers can accurately estimate the number of calories they should and do consume daily.

FDA Seeks Public Comment on New Federal Menu Requirements

The U.S. Food and Drug Administration (FDA) will be accepting comments and suggestions as they develop provisions to nationwide menu labeling standards starting at noon on July 7, 2010. They will accept comments and suggestions for 60 days. The FDA is required to release regulations by March 23, 2011.
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Debate Over How Americans Eat

The Dietary Guidelines Advisory Committee released their recommendations to the U.S. Department of Agriculture and the U.S. Department of Health and Human Services. The report was made public on June 15, 2010. Public comments will be accepted until July 15, 2010. The Committee recommended the public reduce the amount of saturated fat and avoid trans fat in their diets, and is encouraging the public to eat mono- and polyunsaturated fats.
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Food Companies and Trans Fats

Fats have been part of the diet for centuries, and when healthy fats are consumed they provide many health benefits. A type of fat that should be avoided is artificial trans fat, which is credited with causing unwanted health problems.
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They Kill 7,000 People a Year, but Trans Fats Won’t be Banned

British Health Secretary, Andrew Lansley announced that the government would not ban artificial trans fat. Lansley credits the food industry at taking a voluntary approach that has already reduced trans fat levels in the products that are sold. The average consumption of trans fat across the UK is considered at safe levels.
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Be Aware of the Health Effects Being Researched on Interesterified (Fully Hydrogenated) Fats

According to a study that appeared in the journal, Nutrition & Metabolism, on June 28, 2010, researchers have found that interesterified fat (fully hydrogenated oils) may be worse for individuals that trans fat (partially hydrogenated oils). The study showed increased glucose levels, and a reduction in HDL levels.
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Diet With High Levels of Trans Fats Leads to Significant Liver Disease, Research Shows

In a study conducted by the Metabolic Disease Institute at the University of Cincinnati, researchers discovered that a diet high in fructose, sucrose, and trans fat increases both obesity and scar tissue on the liver. The study was conducted on a mouse model that is very close to the human disease.
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Mintel: Plan Now For Coming Menu Transparency

Results from a Mintel survey are showing restaurants that they should start preparing for federal menu labeling now by offering lower calorie menu items or by offering smaller portion sizes of diner’s favorite high calorie options.
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NHS Watchdog NICE Calls for Trans-Fats Ban in Foods

The British National Institute for Health and Clinical Excellence (NICE) is calling for a ban of artificial trans fat and a reduction in the use of saturated fat. These recommendations come as a way to help prevent cardiovascular disease.
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Consumers Eager for Menu Labeling

According to a Mintel survey released on Wednesday, June 16, 2010, more than 60% of consumers think nutrition information should be displayed on menus, and 44% of consumers think that federal and local governments should regulate such action.
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New USDA Nutrition Guidelines Focus on Unhealthy Population

The U.S. Department of Agriculture and the Department of Health and Human Services have released their 2010 Dietary Guideline recommendations. Among the recommendations is a reduction in saturated fat from 10% to 7% of daily intake and in trans fat from 1% to 0.5% of daily intake. More emphasis on calories from healthful mono- and polyunsaturated fats in the diet is being encouraged.
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Volunteer Menu Labeling Program Launches in Baldwin Park

The Baldwin Park Healthy Eating Active Communities (HEAC) collaborative is a group of independently owned restaurants that have voluntarily come together to show that any size restaurant can participate in menu labeling, and, as a result, contribute to a healthier community. Menu labeling will be unveiled on June 17, 2010 in Baldwin Park, CA for the voluntary program.
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AMA Adopts New Public Health Policies at Annual Meeting

The American Medical Association (AMA) is urging the Food and Drug Administration (FDA) to require more precise listings of saturated and trans fat on nutrition labels. Presently, the FDA requirements allow saturated and trans fat with 0.5 grams or less to be listed as zero grams per serving.
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Restaurants Get at Least a Year Reprieve on Calorie Posts

Foodservice establishments in Massachusetts will have an additional year before they will be required to post calorie counts on menus and menu boards. The state regulations were to go into effect on November 1, 2010, but when the federal regulations were passed they superseded the state regulations.

Calorie Count Goes National

New York Senator, Kristen Gillibrand is taking New York City’s health initiatives to the national stage by introducing legislation that would ban artificial trans fat from being served in public schools and would advocate grocery stores to be opened in underserved areas. Gillibrand has stated that when individuals come from out of town they notice the calorie counts on menus and feels that it should be expanded nationally, which will occur next year when the national calorie posting requirements takes effect.
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Menu Labeling, Part 1: Who, What, When, Where and Why?

The Federal government passed menu labeling legislation after twenty-two states either passed or considered menu labeling as a way to standardized a patchwork of regulations. The Food and Drug Administration has yet to release exact specifications for menu labeling, but a six-month grace period is expected for foodservice establishments once the specifications have been released.
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Ontario Bill Proposes Mandatory Posting of Calories By Fast Food Chains

A bill to require foodservice establishments to post calories on menus was filed in Ontario, Canada on Thursday, June 3, 2010. The bill would apply to foodservice establishments with five or more locations province-wide with revenue over $5 million annually. The Ontario Health Promotion Minister, Margarett Best is supportive of the bill while most restaurant owners are against the proposal.
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None Is Best

In a recently released study in the New England Journal of Medicine, researchers discovered that reformulated food products reduced both trans and saturated fats. The fat reduction in supermarket products was 90% and 96% in restaurant products.
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Rockland Moves to Ban Trans Fats at Restaurants, Schools

The Rockland County legislature in New York passed a bill on Tuesday, June 1, 2010 that will ban artificial trans fat from being served or used in the preparation of food at foodservice establishments and school cafeterias. The ban will take effect on January 1, 2011.

Healthier Fats Replacing Trans Fats, Study Finds

Research conducted by a team from the Harvard School of Public Health has found that in reformulated products where trans fat was removed, saturated fat, as a replacement has not increased. The study was published in the May 27th issue of the New England Journal of Medicine.
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A Look Back at the NRA Show

The National Restaurant Association (NRA) Annual Meeting was held May 22 – 25, 2010 in Chicago, IL. NRA is the largest annual meeting held for foodservice operators where tools for better serving their businesses’ and customers' needs are introduced. One topic that was widely discussed throughout the week was legislation and government regulations and how to integrate them into foodservice operations.

11 Eateries Fined Under Calorie-Sign Law

Eleven eateries in Westchester County, NY have been fined for being in violation of the county menu labeling ordinance. The violations were found as a result of routine restaurant health inspections and in response to complaints issued.

Restaurant Menu Labels Can Make a Difference

The Food and Drug Administration will release menu labeling provisions in March 2011; however, it is not certain when implementation of these guidelines will begin thereafter.. Health officials hope that with visible nutrition labeling, consumers will be able to make better-informed meal selection decisions.
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King County Tweaks Menu-Labeling Rules

The King County Health Board is holding a meeting on May 20, 2010 to discuss how they will align the county menu labeling regulations with the federal menu labeling standards. The county is developing a plan of implementation, but will wait to make any changes until the FDA releases the guidelines in March 2011.
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Burger Chain Puts Calories on Receipts

The fast food chain Burgerville, in Oregon, is now printing personalized nutrition information on all receipts. The chains used one Portland, OR location as a test site, but have now expanded the information to all locations.
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New Mobile Marketing Truck Hits the Road

Bunge Oils has launched a Mobile Oil Experts (MOE) truck to help bring knowledge of healthy oils and frying to its customers. The truck features a full kitchen. The MOE truck will be at major food shows and restaurant chain franchise meetings across the country.
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Gillibrand Pressing for Ban on Trans Fat

New York Senator, Kristen Gillibrand is pushing Congress to ban artificial trans fat from federal school meal programs. In a letter to USDA Secretary, Tom Vilsack on Monday, May 10th, Gillibrand urged the USDA to remove artificial trans fat from schools through a rulemaking procedure that is underway at the department. Presently, there are no guidelines limiting the amount of artificial trans fat in school meal programs. The U.S. Senate may take up the topic when they discuss the renewal of child nutrition programs later this month.
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The Skinny on Fats

Many popular weight-loss diets restrict fat intake, however, certain fats are essential to maintain proper body function. Individuals should aim to consume mostly monounsaturated and polyunsaturated fats as part of their daily diet, and reduce the amount of saturated and trans fats they consume.

White House: Stop Marketing Unhealthy Foods to Kids

The Task Force on Childhood Obesity has submitted a report of their findings and recommendations to address and prevent childhood obesity to President Obama. The task force has recommended restaurants and vending machines display calories prior to the point of purchase; restaurants re-evaluate their portion sizes, improve kids menu items, and overall develop more healthful menu items.
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Health Canada Discusses Legislation to Limit Trans Fats in Food

Samuel Godefroy, director general of Health Canada’s food directorate, announced that regulations limiting artificial trans fat in the Canadian food supply are being considered. The voluntary trans fat reduction effort did not obtain the desired results. Godefroy stated the impact of trade agreements need to be considered when regulating artificial trans fat levels. Health critics are supporting the trans fat level requirements.

Many Restaurants Not Notified of Trans Fats Ban

California became the first state to implement an artificial trans fat ban, which began in January 2010 for all shortenings and margarines used for frying and in spreads. The second phase of the ban will be implemented in January 2011 for deep fried yeast dough and cake batter. Many restaurants in San Francisco are just being notified of the ban. San Francisco health inspectors say the number of restaurants is an obstacle in getting the information about the trans fat ban out to restaurant owners.
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Lawmakers Advance Menu Calorie Disclosures

Lawmakers in Vermont are calling for the disclosure of calories on menus in establishments with 20 or more restaurants. The provision is part of a state introduced health care reform bill.
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Menus with Nutritional Data Helping Consumers

Providing calorie and nutrition information on menus at restaurants will allow consumers to be better informed about their food choices. On average consumers purchase 106 fewer calories when calorie or nutrition information is available. Menu labeling will have a gradual affect.
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Hannaford House Brands Lose the Trans Fat

Hannaford, a Maine-based supermarket, has eliminated artificial trans fat from its store brand products. Approximately 300 products were modified.

Companies Ignoring Government Push for Voluntary Trans Fat Cuts

Canadian Health Minister Leona Aglukkaq announced that regulatory action may result due to the failure of a voluntary effort to reduce the amount of trans fat in vegetable oils and spreadable margarines to 2% or less per serving and for all other foods 5% or less per serving. The voluntary effort was introduced in June 2007.
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Study: Consumers Support Restaurant Menu Labeling

Decision Analyst, Inc. conducted a survey of 4,075 U.S. consumers, and found that 52% of American adults completely or somewhat agreed that nutrition labeling should be included on menus.
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Menu Labeling: The Numbers Help Some Make More Healthful Choices

A recent study conducted by the Tacoma-Pierce County Health Department in Washington has concluded that nutrition labeling does influence consumers, but will not influence every consumer. The study was conducted at six full-service casual dining restaurants in Pierce County, Washington. Consumer ordering habits were recorded a month before menu labeling, during, and after. A questionnaire was given to consumers when menu labeling was being tested. From the questionnaire, 71% noticed the nutrition information on the menu, 80% understood what the numbers meant, and 59% of consumers were influenced by the information as evidenced by what they ordered. The study was published in the American Journal of Public Health(what issue?).
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TN Gets an Early Taste of Menu Labels

Tennessee residents will find some restaurants have already begun posting calories on menus, menu boards, and on drive through menus. Menu labeling has been passed as part of the health care reform for foodservice establishments with 20 or more locations nationwide. The Food and Drug Administration (FDA) will have one year to develop detailed regulations, such as where the information should be included on the menu and what size type should be used. The goal is to give people a tool to help them make healthy choices.

Metro Council to Consider Alternatives to Trans Fat Ban

Louisville, Kentucky Metro Council member Dan Johnson is sponsoring a resolution that would support trans fat ban alternatives. The public education campaign would start with a voluntary effort to remove trans fat from foodservice establishments and offer rewards to establishments that do. A survey would be conducted to evaluate the usage of trans fat in local foodservice establishments and it maybe required that restaurants show that trans fat is included in menu items.

Will Calorie Counts be Menu Shock?

Menu item shock is expected once calories are posted on menus as part of the health care reform mandate. Experts also expect restaurants to offer more healthful menu items, but have stated that it will take large chain restaurants some time to develop and introduce new lower calorie menu items. Many public health researchers feel that menu labeling will have an effect on menu offers, but the extent to the effect is unknown.
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New Resolution passed Monday for Restaurants

On Monday, April 12, 2010, Albany County, NY passed a mandate that will require restaurants to post what oil they use in their food preparation. The Albany County Health Department will enforce the new mandate when it goes into effect in the next several months.
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Calories Count for FDA Officials

Fast food and chain restaurants with 20 or more locations nationwide will be required to post calories on menus, menu boards, and drive through menus as part of the mandated health care reform bill. The Food and Drug Administration (FDA) is consulting with industry and other stakeholders for their input. The FDA is expected to release menu labeling guidelines in the next year.
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Trans Fats are Deadly for Women with Heart Disease: Study

In a study conducted by Harvard researchers a strong connection between trans fat consumption and coronary heart disease was found in women. The study is published in the American Heart Journal.
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Senate Looks to Ban Trans Fats From School Cafeterias

In March 2010, the Senate Agriculture Committee met to discuss the reauthorization of nutrition programs in schools. Senator Kristin Gillibrand will be asking the Senate Agriculture Committee to include a ban of artificial trans fat from school foods. Gillibrand intends to push for an amendment to ban artificial trans fat when the measure is brought to the Senate floor.
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Inspectors Begin Enforcing Phila. Menu Law

On April 1, 2010, Philadelphia began enforcing the full requirements of the menu labeling law. The law requires calories, sodium, carbohydrates, fat, and trans fat to be included near an item description on printed menus for establishments with 15 or more locations nationwide. Federal menu labeling will supercede Philadelphia’s menu labeling ordinance when it takes effect in the coming year.

How to Tackle Menu Labeling

A formal date for compliance to federal menu labeling has not yet been set, but it is recommended that foodservice operators get an early start on compliance. To get ready foodservice operators can review recipes for accuracy, have an analyst evaluate the recipes, review the nutrition breakdown, train staff, test and implement simple modifications, and publicize healthy menu offerings.

Health Care Bill Benefit: National Menu Labeling

Nutrition labeling and calorie counts will be required on menus in foodservice establishments with 20 or more locations nationwide and for owners of vending machines with 20 or more. Federal legislation requires the Federal Drug Administration (FDA) to propose specific guidelines no later than one year from now. Once the proposed guidelines are received, they will have to be approved.
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Contra Costa Trans-Fat Ban Off to Slow Start

Contra Costa County, CA officials are enforcing the statewide ban of trans fat in food faculties, but are taking it easy on foodservice operators until January 2011. Presently, they are helping to educate foodservice operators and plan to reach out to ethnic eateries that may not have paid attention to the trans fat ban.

Calorie Counts Will be Required at Restaurants Nationwide Under the Healthcare Overhaul

The U.S. House of Representatives passed legislation that will require menu labeling in foodservice establishments with 20 or more locations nationwide as part of the healthcare reform package. In addition to calories, sodium, carbohydrates, fiber, and protein information must also be posted. The federal legislation preempts any local or state law. Experts predict it will take about two years before menu labeling guidelines are issued.
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Calorie Data to Be Posted at Most Chains

President Obama signed menu labeling into law on Tuesday, March 23, 2010 as part of healthcare reform legislation. Restaurants with 20 or more locations nationwide will be required to post calories and provide a statement on the recommended daily caloric intake. The Food and Drug Administration is required to develop specific regulations within the next year. Some localities with more stringent requirements will be allowed to continue following their guidelines.
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Trans Fats May Promote Endometriosis

In a study conducted by the Brigham and Women’s Hospital and Harvard Medical School, researchers found that women who ate diets high in trans fat had an increased risk of developing endometriosis. This is the first study to show an association. It was concluded that more research would need to be conducted to confirm the results.
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Menu Calorie Count Bill Passes Senate

The Vermont Senate passed a bill that would require foodservice establishments with 20 or more locations nationwide to display calories on their menus.
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County Considers Limited Fast Food Sales Near Schools

King County, WA has implemented nutrition labeling, but wants to take it one step further to help reduce obesity, diabetes, and other chronic diseases among its residents. On March 18, 2010, county officials began discussions on creating a healthy eating policy. The policy may include the development of ‘Healthy School Zones,’ which would limit fast food and convenience stores within an established distance from schools, and would also encourage businesses to offer more healthful options on their menus. The King County Board of Health is expected to create working groups to discuss various options, and in several months to ask for their recommendations.
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California Prisons Ignore Anti-Trans Fat Law

The California Health and Safety Code banned artificial trans fat from being served in foodservice establishments and baked goods; however, jails and prisons were omitted when defining what establishments were to be included in the ban.
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Mixed Views on Calorie Count Bill

The Illinois House has introduced a bill that would require national chain restaurants to post calories on menu boards. The bill is receiving opposition from many restaurant owners, but is being supported by those concerned with the growing obesity epidemic.
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Panera to Post Calories at Corporate-Owned Stores

Panera Bread announced that they would be posting calorie counts at all 585 company owned locations on Wednesday, March 10, 2010. Panera officials stated they chose to list calories on menus because of the possibility of wider mandates requiring calories counts to be posted. The voluntary effort by Panera will be seen in locations by March 24, 2010, and Panera officials are expecting franchised owned locations to follow suit. In the 147 locations that have already posted calorie counts, buying patterns have mostly remained the same.

Most Americans Want Government Help With Healthy Eating, Says Survey

FoodMinds conducted a nationwide survey that showed consumers would like government to play a role in nutrition labeling. The survey also showed that consumers prefer educational campaigns over taxation to implement a behavior change in what consumers purchase or consume.
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On the Menu-Labeling Front Lines in Philadelphia

Beginning on April 1, 2010, Philadelphia, PA restaurants will have to be in complete compliance of the strictest menu labeling laws in the United States. The new law applies to foodservice establishments with 15 or more locations nationwide, and requires total calories, grams of saturated and trans fats, carbohydrates, and milligrams of sodium to be listed on menus next to the menu item. On menu boards total calories must be listed with the additional nutrition information to be available upon request, and delivery orders must have nutrition information accompany the order. Menus must also include the following statement: “A 2,000 calorie daily diet is used as the basis for general nutrition advice; individual calorie needs, however, may vary.”

A Matter of Size

Brookline was the first city in the state of Massachusetts to ban artificial trans fat from local restaurants about three years ago, and is a community known for its accessibility to safe walking areas, which are credited to contributing to its low rate of obesity compared to other neighboring communities.
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Menu Labeling: Full Disclosure

Menu labeling has passed in the following five states: California, Massachusetts, Maine, New Jersey, and Oregon. It is also part of the health care reform bill being discussed in Congress. Menu labeling has resulted in foodservice establishments taking more care in using ingredients in recipe development to offer more healthful menu items. A problem that is being encountered with menu labeling is that many consumers do not understand what their correct daily caloric intake should be.

Florida Lawmakers Want Nutrition Information on Menus

Florida Representative Ed Homan and Senator Steve Wise have introduced legislation that would require calories to be printed on menus. Big chain restaurants would have one year to comply, and the smaller mom and pop type establishments would have two years. The Florida Restaurant and Lodging Association have stated that their members are working to provide healthy menu options, but have not shown their endorsement for the proposed legislation.
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FDA Cracks Down on Nestle and Others Over Health Claims on Labels

The Food and Drug Administration (FDA) sent warning letters to seventeen food manufacturers about misleading claims on their food labels. One ingredient that the FDA singled out was trans fat. A number of products that were the cause of some of the warning letters contained no trans fat, however, they contained high levels of saturated fat.
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Government Intervention a Top Industry Concern

The biggest concern facing the foodservice industry is the government according to industry executives and operators at the International Restaurant and Foodservice Show of New York. Concern about the future cost of doing business was raised in discussions about menu labeling, card check, and the health care reform bill.

What Does Saturated Fat Cause? Arguments.

A recently published study in the American Journal of Clinical Nutrition suggests that there is no evidence for concluding that saturated fat is associated with an increased risk of heart disease. The Harvard School of Public Health and the Children’s Hospital Oakland Research Institute conducted the study.
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Calorie Info Might be Coming to Columbus Menus

The city of Columbus, Ohio has formed the Healthy Choices Commitment to create voluntary measures for restaurants to follow such as menu labeling and approaches to help reduce diabetes and obesity rates. Mayor, Michael B. Coleman wants The Commitment to be a joint initiative between restaurants and consumers to promote community health. The group will present their findings to the Mayor in September 2010..
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Nashville Public Health Chief Continues to Fight for Restaurant Menu Labeling

Dr. Bill Paul, director of the Metro Public Health Department, is waiting to see if federal menu labeling is passed before he approaches the city of Nashville to implement menu labeling. He introduced menu labeling to the health board; however, with a recent law passed in Tennessee, appointed boards are not able to pass menu labeling rules.

Does Menu Labeling Affect Diners?

A number of studies have been published since the Fall of 2009 showing a mixed review of the affects of menu labeling. Some studies have shown that it does influence the decisions of the consumer, while in other studies there have been no differences noted. Health experts are hoping that consumers make more informed decisions, which result in healthier choices made with the nutrition information display, but some worry that consumers do not know the appropriate amount of calories to consume per day.
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No Trans Fat Ban for Louisville – Yet

A proposed artificial trans fat ban was rejected in Louisville, Kentucky. A public education campaign, better labeling, and a voluntary trans fat phase out were accepted with the option of revisiting the idea of a trans fat ban in 12- 18 months if the voluntary phase out effort is ineffective.
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Beyond French Fries

To eat healthful, one does not need to remove fried foods completely from their diet. When the proper frying methods are used, the food will absorb less oil and will offer variety to ones diet.
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Olive Oil May Replace Trans-Fat Shortening in Bakery

A recent study published in LWT – Food Science and Technology has shown that a combined mixture of olive oil and margarine does not affect the properties, flavor, or aroma in baked goods. The study was conducted at the University of Thessaloniki.
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Troutman Advises Against Ban on Trans Fats

On February 17, 2010, Dr. Adewale Troutman recommended that the Louisville, KY Metro Council not implement a ban of artificial trans fat. He did recommend that they implement a voluntary ban and create a public education campaign on the dangers of consuming artificial trans fat. He also stated that the ban should be revisited in 12-18 months. Troutman did express his support of implementing menu labeling.

Trans Fats Expand Your Waistline – Study

A study conducted at the Graduate School of Medicine at the University of Tokyo in Japan suggests that trans fat intake does increase an individual’s waistline even if it does not increase their body mass index. The study was published in 2009 in the Asia Pacific Journal of Clinical Nutrition. The study also noted that there was no proven link between naturally occurring trans fat and metabolic risk factors.
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Study: Calories Do Count

Ohio State University conducted a menu labeling study in their dining facilities and found that when calories are posted, lower calorie entrees are ordered. The study was conducted over a two-week period, and when calorie postings were removed entrée choices slowly went back to previous ordering habits.

JCPS Doesn’t Use Trans Fats

Julia O. Bascher, the director of school and community relations in Louisville, KY, has stated that the Jefferson County public schools have been trans fat-free since August 2009. The process to eliminate trans fat began two years ago when an effort to improve the overall nutrition quality of meals offered to students was initiated.

Health Board Recommends Trans Fat Ban

The Louisville, KY Metro Board of Health unanimously voted on February 3, 2010 to recommend a city-wide trans fat ban. The Health Director, Dr. Adewale Troutman will present the recommendation to the Metro Council for possible action.
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Philly Begins Enforcement of Menu Information Law

Philadelphia’s menu labeling law went into effect on January 1, 2010; however, the city health department gave restaurants with 15 or more locations nationwide until February 1, 2010 to be in compliance. Beginning in April 2010, restaurants must show carbohydrate, saturated and trans fat, and sodium values for each menu item.

Tennessee: Bredesen Won’t Fight Veto Override on Menu Labeling Bill

Tennessee Governor, Phil Bredesen has stated that he will not oppose legislative efforts to override the veto he made blocking local health boards from requiring restaurants to post nutrition information on menus and menu boards.
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This Fall, Chains Must Post Calories, but Who’s Counting?

Beginning October 28, 2010, Suffolk County, NY will require restaurants with 15 or more locations nationwide to post calories on menus and menu boards. The mandate was passed in February 2009.
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Parents Cut Kids’ Calories When Menus are Labeled

Researchers have found that parents order food options with approximately 100 fewer calories when calories are included on menus. The study included 99 families with children between 3 to 6 years old. The families were divided into two groups. One group received a menu with calories included and the other group received a menu that did not include the calories.
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Local Hospitals Meet State Deadline to Eliminate Trans Fats

Holland Hospital, Allegan General Hospital, and Zeeland Community Hospital met the January 1, 2010 deadline of removing artificial trans fat from their menus. The Michigan Health and Hospital Association launched the initiative in an effort to promote health among their communities.
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Southern Fried Chic: Old-fashioned Chicken is in Again

Fried chicken is expected to be a trend menu item for 2010. Food experts credit the popularity to the poor economy where people are returning to the basics, and also to the exploration of iconic American dishes.
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Counting Calories

Many restaurants have launched new menu items consisting of smaller portions and reduced calories to draw consumers into their foodservice establishment. Credit for the change is not only in response to consumer demands, but also to increased government regulation of nutrition labeling.

Presenting Digital Menu Boards with Nutritional Labeling for School Food Services

Green Edge Systems, Inc. will be presenting their Epicure Digital Menu Board at the California School Nutrition Association Conference and Exposition from January 29-30, 2010. The digital menu boards display menus, nutrition information, images, video, animation, food photography, text announcements, and text alerts. The information displayed is easily changed over the internet, and each menu display is custom made.
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Calories that Count

Menu labeling was introduced on Wednesday, January 13, 2010 to the Kentucky legislature. The proposal would require foodservice establishments with 20 or more locations nationwide to post calories on menus and menu boards.
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NJ Readies Menu Labeling Law

On Wednesday, January 13, 2010, New Jersey lawmakers passed a measure that will require calories to be posted on menus and menu boards for foodservice establishments with 20 or more locations statewide. Enactment is pendingthe Governor’s signature. If signed, foodservice establishments will have one year to comply. The measure includes liability protection and pre-emption at the federal level.

110 Michigan Hospitals Cut Industrial Trans Fat Food

More than 110 Michigan hospitals have pledged to voluntarily eliminate industrial trans fat in their dining services. Most hospitals are changing their menus, cooking methods, and removing certain pre-packaged foods to be in compliance withthe voluntary trans fat-free effort.
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Restaurant Menus May Be Skimping on Calorie Counts

A study conducted by researchers from Tufts University found that calorie content on menus and the nutrition facts panel of frozen meals is not always accurate. In most cases they found the posted calorie content was less than the actual when analyzed in a laboratory. The study was published in the January 2010 issue of the Journal of the American Dietetic Association.
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Chain Restaurants such as KFC, Uno and Starbucks are Finding that Calories Count

Chain restaurants across the country are reformulating their recipes to make their menu offerings more healthful and to respond to customer requests. In a study conducted by Stanford University, researchers discovered that when calories are posted on menus, customers are more likely to reduce their calorie intake by 6%. A recent telephone survey shows that in areas where calories are required on menus and menu boards, restaurants are 58% more likely to offer more healthful options.
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Dieters Have a New Place to Eat: Fast-food Joints

Fast-food chains are responding to customers’ demands to offer more healthful foods on their menus. With the new food offerings, they are increasing their ad campaigns to show customers their lower fat, lower calorie options.
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Nashville May Wait on Restaurant Menu Postings

The lead public health official would like the Nashville Metro Public Health Department board to postpone implementing the March 31,2010 menu labeling mandate. The official’s rational for postponing implementation is that the federal health care reform bill has a similar provision. The official would like to wait and see how menu labeling is addressed on the federal level.

New Laws 2010: California Bans Trans Fat in Restaurants

California’s trans fat ban became effective for oils, margarines, and shortenings containing 0.5 grams or more of trans fat per serving on January 1, 2010. The ban will extend to baked goods on January 1, 2011.
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2009

Trans-Fat Report Expected in January

The Louisville Metro Board of Health will issue their recommendations for a trans fat ban to the Louisville Metro Council in mid-January 2010. The Board of Health has received feedback from both the public and health professionals. A public education campaign about the dangers of trans fat consumption is expected, but whether a recommendation to voluntarily ban trans fat or a mandatory trans fat ban is still unknown.
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California Restaurants Can’t Use Trans Fat as of Jan. 1

Trans fat will be banned from California restaurants beginning January 1, 2010. Restaurants will be given a year to make the change and bakeries will become trans fat-free beginning January 1, 2011. The state ban includes oils, margarines, and shortenings containing more than 0.5 grams of trans fat per serving. Local health departments are responsible for routine monitoring.

Trans Fat Rules Needed, Groups Say

Canadian health and restaurant groups are requesting that federal regulations be made to address trans fat in the food supply. The groups responses follow the release of a Health Canada study that found very few restaurants, fast food chains, hospitals, and schools to be close to established voluntary trans fat-free goals. The voluntary goals were two percent or less of trans fat in oils, margarines, and shortenings and five percent or less for all other foods. The Canadian Food and Restaurant Association supports the Heart and Stroke Foundation’s request for a trans fat ban.
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Final Report Shows High Levels of Trans Fats Still Exist

Health Canada released their final monitoring results on trans fat in the Canadian food supply on Monday. They found trans fat levels to still be relatively high in some products tested. The Heart and Stroke Foundation of Canada is calling on Ottawa to regulate trans fat.
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Diners Eat Fewer Calories When Menu Lists Entrees’ Contents

Researchers from the Rudd Center for Food Policy and Obesity at Yale University have found that diners consume fewer calories during and after a meal if calories are listed on restaurant menus with a recommended reference of consuming a 2,000-calorie daily diet. Over 300 participants were divided into three menu option groups. The first group only had access to calorie information, the second group had access to calories and the 2,000-calorie daily diet reference, and the third group had access to neither. The study has been published in the online American Journal of Public Health.
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Benedict’s Bill: Look Before You Eat

Wisconsin State Representative, Chuck Benedict is proposing menu labeling legislation that would require calories to be posted on menu and menu boards in restaurants with 20 or more locations nationwide. The legislation would also require additional nutrition information be available upon request. Benedict is still working on the proposed legislation and is circulating it for co-sponsorship. He is hoping to hold hearings on the proposed menu labeling legislation early in 2010.
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Broome Bans Trans Fats in Eateries

Broome County, NY legislators voted December 17, 2009 to enact a trans fat ban. The ban will require cooking oils to be trans fat-free, and will be enforced by the Broome County Health Department.

Trans-fats Checking Out of U-M Health System

The University of Michigan Health System will be removing trans fat from its food programs and retail food operations beginning in January 2010. The trans fat-free initiative supports the Michigan Hospital Association’s commitment to improving communities’ health.
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Bill Attempts to Make Calorie-Counting Easier

New Jersey is one step closer to becoming the fifth state to implement menu labeling. The New Jersey Senate passed a bill that would require chain restaurants with 20 or more locations nationwide to post calories on menus and menu boards.. If passed, the legislation would become effective by the end of 2010.aRestaurants would be given a year to comply. A registered dietitian would have to verify the accuracy of calorie counts. The pending legislation has advanced to the New Jersey Assembly.
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No Fear of Trans Fats in Finnish Margarines

A Finnish research team led by Kimmo Peltonen has concluded that margarines and spreads do not pose a high trans fat consumption risk in Finland. The conclusion came after examining 18 Finnish products. Presently, the European Union does not require trans fat to be listed on ingredient labels or have specified limits for inclusion in food products.
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Panel Lists Ways to Help Curb Obesity in Children

A New Hampshire state commission panel released recommendations to help combat childhood obesity. Among their recommendations were to implement menu labeling in chain restaurants.
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CSPI Proposes Nutrition Label Makeover

The Center for Science in the Public Interest (CSPI) would like to see the proposed legislation for nutrition labeling expand to not only include total calories, but also saturated and trans fats, sugars, and sodium. CSPI would also like the Food and Drug Administration (FDA) to prohibit companies from declaring a product as trans fat-free if the saturated fat content is high.
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Senate Health Care Bill Includes Menu Labeling

Congress is working together to pass menu labeling as part of the Healthcare Reform Bill. The current bill is a combination of the Labeling Education and Nutrition (LEAN) Act of 2008 and the Menu Education and Labeling (MEAL) Act. If passed, restaurants with 20 or more locations nationwide will be required to post calories on menus and menu boards. The federal legislation would create a national standard for menu labeling.
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NC Town Fires up 15-foot Frying Pan for Chicken Cookout that Kicks Off Holiday Celebration

Rose Hill, NC is beginning its holiday season with a chicken fry cookout followed by a Christmas parade. Volunteers will help heat the trans fat-free cooking oil in the 15-foot pan to fry the chicken for the day’s events.

Chain Eateries Might Have to Fork Over Calorie Counts

The health care reform bill contains provisions that would require restaurants with 20 or more locations nationwide to display calories on menus. Restaurant staff would also be required to notify customers that additional nutrition information is available upon request.
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Congress Fights Obesity With Healthcare Bills

As part of the Democrats’ healthcare reform bill, menu labeling is being introduced as a way to address obesity and the medical problems that are contributed to being obese. If enacted, the bills would require foodservice establishments with 20 or more locations nationwide to post calories on menus and menu boards. The House passed its version of the healthcare reform bill in early November, and the Senate began discussions of their version at the end of November.
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Frying Worth Trying for a Twist on Turkey

To reduce the amount of time it takes to cook turkey for Thanksgiving, consider frying it. When a turkey is fried properly it absorbs less than ½ cup of oil and leaves the turkey moist. The most commonly used oils for frying a turkey are: peanut, canola, safflower, or sunflower oils because each has a high smoke point.

N.J. Latest State to Tackle Menu Labeling

The New Jersey Senate Health Committee approved a bill that would require restaurants with 20 or more locations nationwide to display calorie information on menus and menu boards and offer additional nutrition information upon request. The state assembly and senate are expected to pass the measure by the end of 2009 and present it to Governor, Jon Corzine before he leaves office in January. The New Jersey Restaurant Association opposes regulations on the state level, but does support the federal menu labeling initiative.

Trans Fat Raises Risk of Sudden Cardiac Death in Women

A new study conducted by researchers at Harvard School of Public Health shows high levels of trans fat consumption increases the risk of sudden cardiac death in women that have previously been diagnosised with coronary heart disease.
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Maryland County to Require Menu Labeling

The Montgomery County Council has passed a law on November 17, 2009 that will require calories to be posted on menus and menu boards at restaurants with 20 or more locations nationwide. Restaurants must also provide additional nutrition information upon request. The law will go into effect on July 1, 2010. The Restaurant Association of Maryland is disappointed with the passage of the measure.

Montgomery County Poised To Pass New Menu Rules

The Montgomery County Council is expected to pass a bill today that will require restaurants with 20 or more locations nationwide to post calories on menus.

Maryland Menu-Labeling Proposal Decried

In 2007, a measure was introduced in Montgomery County to require menu labeling but it was tabled. On November 17, 2009, the County Council will again consider a proposal to require menu labeling. The Restaurant Association of Maryland has stated its opposition to the county’s regulatory effort while showing their support for federal menu labeling legislation.
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Woollahra Council Moves to Trim the Fat

The Woollahra Council in Australia is considering banning artificial trans fat from being served in foodservice establishments. The Council will meet for further discussion and are using the trans fat ban in New York City as an example.
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County Weights Voluntary Trans-Fat Reduction By Eateries

Pima County Board of Supervisors will meet Tuesday, November 3, 2009 to discuss a voluntary trans fat reduction resolution. If passed, Pima County will become the first local government in Arizona to address trans fat.

Menu Labeling Affects Fast Food Selection, New York Study Finds

New York City’s Department of Health & Mental Hygiene has released its preliminary data showing that menu labeling has influenced the ordering habits of consumers. The study, conducted by New York City, shows that on average, consumers purchase 106 fewer calories. The findings contradict a prior study published by New York and Yale Universities.

Trans-fats Ban Public Forum Tuesday

The Kentucky Department of Public Health and Wellness will make a recommendation to require a complete ban of trans fat or a partial trans fat ban by the end of 2009 to the Louisville Metro Board at the public forums planned for Tuesday, October 27th and Thursday, October 29th.

Recipes, Portions, Calories: How Would Chefs Help Us Lose Weight?

Nutrition researchers from The Pennsylvania State and Clemson Universities presented their findings from a chef survey at the annual Obesity Society meeting taking place in Washington, D.C. this week. Surveyed chefs stated they would rather introduce new menu items with reduced calories then change the recipe of an already established menu item. Researchers and chefs concluded that a reduction in portion size can significantly reduce total calories and satisfy consumers.
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Study: Calorie Count on Fast-food Menus Gives Diners Pause

A research study funded by the Robert Wood Johnson Foundation and New York City surveyed the impact of menu labeling on consumers in Spring 2007 and again in Spring 2009. Participants disclosed their receipts and answered a brief questionnaire. Researchers found that the number of consumers who are awaren of the calorie information on menus and the number of consumers who use the displayed information has increased. As a result, consumers are purchasing menu items with lower calories.
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Aussies Eating Less Trans Fat: Report

Australian officials announced that Australia now meets the World Health Organization’s trans fat standards. The announcement has come after a 2-year cooperative effort between government, health professionals, and the food industry. At first a trans fat ban was sought, but a voluntary agreement was reached to switch to healthier trans fat-free alternatives.
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Letter: Calorie Labeling on All Menus is Beneficial

Polls show that 9 out of 10 New Yorkers favor menu labeling, and the idea is being accepted by the National Restaurant Association and other trade organizations by showing their support of a bipartisan federal labeling initiative. Health advocates believe consumers have a right to know how many calories are in the foods they are ordering and also feel it may be beneficial for daily recommendation statements to be included to help guide consumers who want more control of their diet.
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More on Louisville's war on trans-fats

In 2007, Louisville, Kentucky Metro councilman, Dan Johnson, introduced an ordinance banning trans fat from foodservice establishments. The ordinance was defeated, but the Metro Board of Health approved a measure that would educate the public about the dangers of consuming trans fat. The Louisville Metro Board of Health is host community forums on October 27th and 29th at the health department for that purpose.
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No Big Gains in the War on Obesity, Studies Find

Two recently released studies have shown that menu labeling initiatives and fast-food bans are having little effect on improving eating habits. The Rand Corporation in Los Angeles conducted the first study and New York and Yale Universities conducted the second study. Both studies discovered that more needs to be done to educate consumers so they understand what the posted nutrition information means and more attention needs to be given to reducing the consumption of high calorie snacks and beverages. Two limitations have been noted about both studies. The data was collected one month after initiation of the menu labeling so consumers had very little time to internalize the information and the study only looked at one population.

Health Minister Plans to Ban Trans Fats in Food

South African Health Minister, Aaron Motsoalledi has announced that the Health Department will introduce regulations banning artificial trans fat by the end of 2009. A final draft of the regulations is expected before the end of the first quarter of 2010. The regulation will allow a six-month grace period for the industry to comply.
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Health Board to Hold Trans Fat Forums

The Louisville, Kentucky Metro Board of Health will be holding community forums on October 27th and 29th discussing how artificial trans fat affects health. The forums are part of the education campaign set forth in a resolution adopted by the Metro Council last year.
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Fast Food Bans to Curb Urban Obesity?

Obesity is gaining increased public awareness as a serious health problem and there is a call to action to address it. Some cities, such as South Los Angeles, have or are considering the implementation of new fast food restaurant bans in specific areas. Other cities, such as New York City have implemented trans fat bans and are considering other measures to help combat the obesity problem. Marion Nestle, a New York University professor, thinks that educating consumers will have more of a long-term impact on reducing obesity rates.

Steve Chapman: This is why the food police will never win

Menu Labeling is receiving criticism since the Journal of Health Affairs published a study concluding that posting nutrition information had little influence over consumer ordering habits. Researchers were not clear if continued exposure to the nutrition information would guide consumers to make better nutrition choices over time. It was noted that consumers that need the nutrition information usually ignore it, and those that pay attention are already conscious about their diet choices.

Calorie Counts on Menus Force Hard Choices

New York City requires calories to be posted next to menu items as an informational tool for consumers. Posting calories counts on menus prevents consumers from having to guess how many calories are in the menu item they have ordered. Many health advocates feel that people have the right to know what is in the food they are ordering, so they can make an informed decision about their health. Other cities and states have or are looking to enact menu labeling laws, and if the health care reform bill passes, there will be a nationwide menu labeling law that will affect establishments with 20 or more locations nationwide.

Ban on Fast-Food Eateries is no fat Cure, Study says

Los Angeles City Council has extended a regulation that prohibits the establishment of new fast food restaurants in one of the poorest sections of the city until March 2010. A study conducted by Rand Corporation in Santa Monica, CA shows that the regulation will most likely not reduce the obesity rates in South Los Angeles. The study was funded by the National Institute of Health with no financial support from the restaurant industry.
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Calorie Postings Don’t Change Habits, Study Finds

On October 13, 2009, a study will be published in the online journal Health Affairs that shows the effect that calorie posting on menus has on consumer ordering habits. The study was conducted by professors at New York University and Yale University. The professors analyzed receipts from McDonald’s, Wendy’s, Burger King, and Kentucky Fried Chicken. They collected 1,100 receipts two weeks prior to the calorie posting laws implementation and four weeks after its implementation. The study showed that consumers ordered slightly more calories since the calorie posting law went into effect. Nutrition and health experts have concluded that the findings show that it takes time to change behavior.
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Local Arby’s Restaurants Leading the Way to a Healthier Richmond Following Switch to Healthier Cooking Oil

In the Richmond-Petersburg, VA area, all 19 Arby’s restaurant locations have switched to an omega-9 canola oil. The omega-9 canola oil is trans fat-free, has the lowest level of saturated fat among oils, and is high in monounsaturated fat.
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Nutritional Info Preferred on Restaurant Menu

Kelton Research conducted a phone survey showing that 65% of Americans like to see more than just calories on restaurant menus. The survey was conducted between June 23 – 30, 2009 among 1,000 randomly selected adults.
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Oregon Restaurant Association Partners with FoodCalc To Help Restaurants Calculate Recipe Nutritional Profiles

The Oregon Restaurant Association and FoodCalc have formed a partnership to provide an online resource to restaurants affected by the state menu labeling law that calculates the nutrition value of recipes. Starting January 1, 2010, brochures displaying calories, saturated fat, trans fat, carbohydrates, and sodium are to be made available upon request. On January 1, 2011, nutrition information must be displayed on menus, menu boards, and food tags.
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Trans Fat Ban served up at Local Restaurants beginning Thursday

British Columbia will become Canada’s first province to restrict trans fat beginning September 30, 2009. The revised Public Health Act requires that all foodservice establishments that obtain a permit must comply with the new regulations. Soft, spreadable margarines and oils must have trans fat levels that are < 2% of total fat, and all other food must have trans fat levels that are < 5% of total fat. Manufacturer’s packaged food and naturally occurring trans fat are exempt from the new regulations.
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Heaping Helpings

On July 1, 2009, a statewide menu labeling requirement went into effect in California, which requires menu disclosure of calories, carbohydrates, saturated fat, and sodium. With industry support an agreement was reached that would limit the law to apply to establishments with 20 or more locations statewide, and these regulations have been duplicated in the proposed national Labeling Education and Nutrition Act (LEAN). Menu labeling has gained popularity as the rates of obesity and diabetes continue to rise.
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Ban on Restaurant Trans Fats Goes into Effect Sunday in City

On Sunday, September 27, 2009, a trans fat ban will go into effect in Baltimore, MD. The ban will affect restaurants, deli counters, and fast food chains, and will prohibit the offering of foods containing more than 0.5 grams of trans fat per serving.

Putting Nutrition Details on the Table

A bill stalled in the Tennessee legislature last year that would have required foodservice establishments to require menu labeling. Because Congress is now addressing the topic, it is too early to tell if this legislation will be introduced on the state level again next year. Congress is currently considering a compromised bill that would require menu labeling in foodservice establishments with 20 or more locations nationwide. The restaurant industry is in favor a nationwide standard instead of patchwork mandates on the state and local levels.
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Menu Labeling is Informative, but it can Lead to Compulsive Calorie Counting

It is difficult not to notice calories on menus and menu boards when frequenting New York City eateries. Although there is no guarantee that a healthy choice will be made, the increased accessibility to nutrition information is making diners aware of an offering’s nutrition value. A concern with posting calories on menus and menu boards is diners may make food decisions based on the number of calories versus the foods overall nutrition value.
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Fat May Override Body’s Fullness Signals: Study

Research conducted at the University of Texas Southwestern Medical Center is showing that certain fat compounds, specifically palmitic acid, can cause body cells to ignore appetite-suppressing signals. This then contributes to overeating, and the appetite-supressing signals can persist for up to three days after injestion.
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Get Calorie Counts in Plain Sight Where Our Kids Can See Them

The Ontario Medical Association (OMA) would like legislation introduced requiring chain restaurants and school cafeterias to post calories on menus and menu boards. OMA notes that providing nutrition information to consumers will allow them to make healthier eating decisions. The association has also recommended implementing an education campaign to compliment calorie labeling. The audience for the education campaign would primarily be students. The goal would be to help them to understand what calories and the recommended daily allowances are.

Every Time You Eat This Fat, You Get Dumber!

Trans and saturated fat are now credited with not only clogging arteries and causing damage to ones physical health, but also causing cognitive impairment. Consuming high levels of trans and saturated fat can cause the DHA levels in the brain to be shifted out of balance. Making small changes to your diet can reduce or eliminate these effects. Some suggested changes are using oils containing low levels of trans and saturated fat, and reducing consumption of packaged foods.
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The 10 Most Important Nutrition Stories of the Last Two Decades

The American consumer perception of food and health has changed in the last 20 years. The new food pyramid introduced the idea of eating moderate amounts of healthy fats, which are mono and polyunsaturated fats, and limiting the amounts of saturated and trans fats. Nutrition facts were placed on food labels. The easy access to nutrition information has made it easier for consumers to know what they were eating. This awareness has allowed consumers to make healthier eating choices.

Trans Fats Banned from Schools in Manitoba

All Manitoba schools are banned from serving or distributing food containing trans fat of more than 2% of total fat in vegetable oils and spreadable margarines, and 5% of total fat in foods where trans fat naturally occurs. The school advisory council or local school committee must review the food and nutrition policies at each school at least once a year.
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Nutrition Notes: Trans Fat Traps

The World Health Organization’s Scientific Update shows that food manufacturers are gradually reducing or eliminating the amount of trans fat from their most popular foods. The effects of trans fat removal depend upon what types of fats replace them. Many times oils high in saturated fat are used to replace trans fat. It is recommended that consumers choose oils low in saturated plus trans fat and spreads low in saturated fat. It is also recommended that consumers limit their intake of commercial bakery goods, and check the nutrition panel and ingredients lists on products before they purchase them.
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Trans Fats 101

Trans fat has no established daily nutrition value because there is no health benefit and it is harmful to ones health. Until trans fat is removed from the food supply, consumers need to be aware of how to find it on the food nutrition panel and also on the ingredients list. On the nutrition panel 0g will appear it a food contains less than 0.5 grams per serving, so it is important to look for ‘partially hydrogenated’ on the ingredients list. Partially hydrogenated is another term for trans fat and should be avoided.
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Menu Labeling: Check Your Receipt

Jay Ferro developed Nutricate Receipts, a software program that calculates nutrition information and prints it on receipts for each order. Nutricate Receipts debuted at Ferro’s Silvergreens restaurant, and is now available to other restaurants. The software program is targeted at fast-causal and quick serve chain restaurants. Ferro has stated that providing the detailed nutrition information has built trust with consumers and has driven repeat business.

New Calorie Labeling Law: Help in Making Healthier Choices

On September 2, 2009, Albany County Executive, Mike Breslin signed a law requiring restaurants with 15 or more locations nationwide to disclose calories on menus, menu boards, and drive through menus. The County Health Department will be reaching out to local restaurants to assist them in compliance of the new law, and they will also be the group responsible for its enforcement. The law will become effective in March 2010.

Labeling the Future

In June 2009, a bipartisan agreement was introduced in the Senate that would require calorie content to be displayed on menus and menu boards, and additional nutrition information would have to be made available upon request. The nutrition requirements would apply to establishments with 20 or more locations nationwide. The National Restaurant Association and the National Council of Chain Restaurants are backing the federal legislation to create disclosure uniformity across the country.
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Menu-Labeling on the Rise, but Americans Seek More than Just Calorie-Count When Dining Out

Kelton Research conducted a survey and found that 65% of Americans prefer to see more nutrition information than just calories. The Guiding Stars program, which started in 2006 in grocery stores, rates food products based on nutrient density and assigns a 1, 2, or 3 star rating, with 3 meaning the best nutrition value. The Guiding Stars program would offer diners an at-a-glance evaluation of the nutrient density of their food, and allow them to make healthier choices without having to see a detailed nutrition facts type panel.
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UI Food Scientist Advocates Ban on Source of Trans Fat

On August 7, 2009, University of Illinois food scientist, Fred Kummerow filed a petition with the U.S. Food and Drug Administration (FDA) to eliminate the source of trans fat from the American food supply. Kummerow is asking the public to show their support for his petition. The FDA has 180 days to respond. A spokesperson from the FDA has stated that they are also considering a petition from the Center for Science in the Public Interest that also has requested the elimination or reduction of partially hydrogenated fat in American food supply.

Consumers Duped by Trans Fat Labeling

With the FDA food-labeling rule allowing food manufacturers to list ‘zero trans fat’ for items with 0.49 grams or less per serving may result in consumers exceeding the recommended maximum daily intake of trans fat. The recommended maximum intake of trans fat is 2 grams. It is recommended that consumers not only read nutrition labels, but also read the ingredients label and avoid products with ‘hydrogenated’ or ‘partially hydrogenated’ oils.
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Letter: Educate Restaurant Consumers

Susan Somerville, chairman of the American Heart Association and a Nassau County, NY citizen, is expressing her support for a menu labeling initiative that will be decided upon in September 2009. Somerville states that by educating consumers, better informed decisions will be made about what they eat, and restaurants will be encouraged as a result to reformulate their menu offerings. Somerville also notes that there is evidence showing that menu labeling does not create a large cost to restaurants.
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Bob Carr’s Latest Crusade: Trans Fat

Former NSW Premier, Bob Carr has called on Australian government officials to unilaterally ban artificial trans fat in restaurants. The proposed idea was developed in last week’s Economic Society meeting. The proposed trans fat ban would result in the state taking preventive health measures. Presently, the Food Standards of Australia-New Zealand does not require trans fat to be included on any food label. Carr is waiting for a response about banning trans fat from NSW Minister, John Della Bosca.
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Association of State and Territorial Health Officials Adopts Position on Menu Labeling

The Association of State and Territorial Health, which represents chief health officials in each state and U.S. territory, is showing its support of federal menu labeling. The Association feels that fast-food and chain restaurants across the country should be required to disclose calories at the point of purchase. Their rational for supporting the menu labeling legislation is that consumers should know what they are eating because their food choices can contribute to chronic disease, and it may lead food manufacturers to reformulate their products. The Association would also like to see menu labeling to be promoted beyond chain restaurants and for federal funding to be available to the states if they are responsible for implementation.
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Burgerville Tests Nutrition Data On Receipts

The restaurant Burgerville, has been testing a system that calculates the nutrition content of individual orders and prints them on receipts for customers since June 2009. The nutrition content provided includes: fat, calories, carbohydrates, and protein. The system also provides suggestions for reducing calories in the individual orders. Customer feedback has been positive. Information is still being examined to determine if this system has affected the way customers order.
All restaurants in Oregon will be required to provide nutrition information to customers by January 1, 2010, and calories must be posted on menus and signage before 2011.
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Menu Labeling for House-Made Mac and Cheese

With the Labeling Education and Nutrition (LEAN) Act before the U.S. House of Representatives, many small independently owned restaurants have been able to stay out of the spotlight because the legislation applies to restaurants with 20 or more locations nationwide. However, some small independently owned restaurants have voluntarily disclosed nutrition information to its customers. One such restaurant in Puyallup, WA, Organic Comfort Food, posts nutrition information for all house-made foods and beverages. Owner, Patty Rody took advantage of a county program that provided a limited time opportunity for restaurant owners to obtain free analysis of their menu items. Rody says that customers who want to be informed about what they are eating now have the ability to see the information and make decisions based on their daily nutrition needs.

Health Care Bill Mandates That Restaurants Display Nutrition Information on Menus

The Senate Health, Education, Labor and Pensions Committee has drafted a mandate requiring menu labeling as part of the health-care reform bill that is currently before Congress. Calorie counts and suggested daily caloric intake recommendations would be required on all menus and menu boards. Additional nutrition information would have to be available upon request. The National Restaurant Association is supporting the mandate, but a few large chain restaurants would like to see the requirement to include more restaurants. So they are recommending the 20 or more locations change to 3 or more locations with $1 million in annual sales. A similar bill has been introduced in the House Energy and Commerce Committee.

Which Eateries Follow Menu Law?

In a survey of chain restaurants conducted in Sacramento County, CA, 10% of the chains were not aware of the statewide menu labeling law. There were 92 chain restaurants that did know about the law, and had a brochure with the information available for customers. (There is a link with this article that will allow you to view the survey released by the Sacramento County Environmental Management Department (EMD).
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Menu Labeling Survey Report

The Sacramento County Environmental Management Department (EMD) has conducted a survey to evaluate how chain restaurants prepared and how they are operating now that California requires chains with 19 or more locations to disclose nutrition information. The goal of the survey was to see how chains are complying, and also to see what types of problems may be encountered by Environmental Health inspectors. In the study 113 chains were consulted. Of the 113 chains, 92 disclosed nutrition information, 18 disclosed no nutrition information, and 3 were exempt. In a majority of the chains, nutrition information was disclosed in a brochure format prior to or at the point of purchase. The EMD will be incorporating menu labeling into their routine inspections, and violations will be reviewed at the next inspection.

‘Unknown’ Cholesterol in Processed Food Poses Big Heart Health Risk

A study funded by the Hong Kong Grant Research Council examined the effects of oxycholesterol. Oxycholesterol boosts total cholesterol levels and promotes atherosclerosis. It is produced in products made with artificial trans fat and partially hydrogenated vegetable oils.
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What’s on the Menu? A Dispute About Menu Labeling

The Hillstone Restaurant Group, which is the parent company of Houston’s Restaurants, decided that they would not display nutrition information in two of their Manhattan locations. The company stated that the dishes served at the two locations use different ingredients and as a result do not apply to New York City’s menu labeling requirement. The city disagreed and fined the company in December 2008. The dispute goes before a judge on September 1, 2009.
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Eat Smart: Which Fats Are You Eating?

Individuals must realize that all fats are not the same. Unsaturated fats are good for you, saturated fats quantities should be limited, and trans fat should be avoided as much as possible. When a food label states that it contains “zero trans fat” one must also look at the ingredients label to ensure that it truly is trans fat-free. The Food and Drug Administration allows manufacturers to list zero grams of trans fat when a serving size contains less than 0.5 grams. Two ingredients that contain trans fat are partially hydrogenated oil and shortening.

Albany County, NY, Passes Menu Labeling

Albany County legislators passed a law that will require chain restaurants with 10 or more locations to list calories on menus and menu boards. The law will go into effect in February 2010.
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Over View on Healthy Eating: If You’re Counting Calories, Let Menus be Your Guide

A study published in the American Journal of Public Health has confirmed that most people underestimate total calories in restaurant food by 600 calories. As a result, some state and localities require chain restaurants to disclose nutrition information on their menus. As part of the healthcare legislation passed by the U.S. Senate Health Committee, chain restaurants with 20 or more locations nationwide would be required to list calories on their menus and have additional nutrition information available upon request. If passed, the requirement to list calories will give Americans a tool to make more informed menu selections.

Should Trans Fat be banned?

In 2007, Health Canada asked the food industry to voluntarily reduce the amount of trans fat in vegetable oils and spreadable margarines by 2% and by 5% for all other foods. Health Canada had been monitoring the food industries progress until the June 20, 2009 deadline. The final study results have not yet been released, but an update from earlier in 2009 revealed trans fat had been reduced by 80% in all pre-packaged foods and by 90% in food served at restaurants. Once the final results are examined, Health Canada will make a decision about taking additional action to eliminate trans fat if necessary. In the meantime, British Columbia will become the first province in Canada to restrict artificial trans fat in restaurants, delis, bakeries, cafeterias, and hospitals, effective September 30, 2009.
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A Recipe for Controversy

A small section of the healthcare reform bill introduced by the U.S. Senate would require restaurants with 20 or more locations nationwide to post calories on their menus. The National Restaurant Association is supporting the bill, but a group of 21 big restaurant chains would like the bill to be amended to include restaurants with minimum annual revenue of $1 million. Compliance software is available for $20, and calculates calories based on the ingredients used when entered into the software program.
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Calorie Postings: Yum! Wants Them Everywhere

Yum! Brand has pledged to post calories in all corporate locations nationwide by 2011, and is encouraging its franchised and licensed outlets to do the same. Yum! Brand is leading the lobby effort in Washington to expand the menu labeling federal law to include all restaurants.
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Calorie Counts on Menus a Delicious Idea

With obesity being one of America’s biggest health concerns, providing consumers with calorie values gives them information they need to make more informed choices when dining out. Little opposition is being offered by the foodservice industry. The legislation being discussed is aimed at the larger chain restaurants with the hopes that it will pressure smaller chains to also provide customers with calorie and other nutrition information.

Food Fight Brewing Over Calories-on-Menus Legislation

Big fast food and pizza chain restaurants have joined forces with several health groups to promote having the federal menu labeling portion of the Affordable Health Choices Act apply to as many foodservice establishments as possible. These companies feel the legislation should apply to establishments with $1 million or more in annual sales or to chains with 3 or more locations. Currently, it is written that the legislation would apply to establishments with 20 or more locations nationwide. If adopted, the Affordable Health Choice Act would pre-empt any state law, but would allow for local governments to pass laws that would apply to single restaurants or to smaller chains. A vote is expected this fall.

Ohio State Fair – Can it be Fried?

With fair season underway, fairgoers are in search of fried food offerings. Fair vendors offer the traditional french fries, but also offer some unique fried options, such as a deep fried pickle. The vendors introduce a new fried specialty each year, which are usually met with delight from fairgoers.
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Calorie-Count Law Elsewhere Affecting NY Diners

Menu labeling requirements in various parts of the country, such as California, are affecting what large foodservice establishments are serving on their menus. Many foodservice establishments, such as Romano’s Macaroni Grill and Denny’s, have made changes to their meal offerings to offer healthier options to consumers across the country.
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Operators, Experts Say Calories Count Little in the Eyes of Guests

Restaurant operators and nutrition experts are saying since menu labeling has gone into effect, ordering habits have changed minimally. Consumers are supportive of calorie disclosure and claim that it influences the way they order; however, restaurant receipts in New York do not support that claim. Not everyone is looking at the calories listed when they order, and some are unaware of how many calories they should be consuming daily. Is was concluded that calorie information influences what people order for those who are interested in their health, but are not useful for the general public.

Rell’s Calorie Labeling Veto Misguided

Governor, M. Jodi Rell is receiving criticism for vetoing a menu labeling bill that would have required chain restaurants with 20 or more locations to list calories on their menus. Critics claim that knowledge is power, and without the calories being posted for consumers, the knowledge for making healthier choices is not there.

Kaiser Permanente to Provide Calorie, Nutrition Information on Cafeteria Menus

A recent study conducted by the University of California, Berkeley in collaboration with Kaiser Permanente has shown that menu labeling influences the food choices of patrons. The study was held in five Kaiser Permanente cafeterias from August – November 2008. The cafeterias participated in one of three conditions: 1) calorie labeling on menu boards and placards at the point of purchase, 2) wall posters with both calories and detailed nutrition information, and 3) no information provided. There were assessments conducted before and four weeks after the program was implemented. As a result, Kaiser Permanente will be the first large health care provider to offer calorie and nutrition information on hospital cafeteria menus.

Unilever Gets All Trans Fat Out of its Margarines

Unilever will be removing all partially hydrogenated oils from their soft spread brands beginning next month with completion by the second quarter of 2010. They will replace the hydrogenated oils with palm oil and interesterified fat (plant oil). They will also display “No hydrogenated oils” on their product packaging.

Gillibrand Announces Plan to Ban Trans-Fats in Schools, Combat Childhood Obesity

U.S. Senator, Kristen Gillibrand has introduced federal legislation that would ban trans fat in schools. The legislation would apply to any school receiving federal funding, and schools would have five years to implement the policy.

Restaurants: Congress Should Pass Menu Labeling Provision, But Make It Broader

Congress has been asked by 21 foodservice establishments to consider enacting broader menu labeling legislation so more foodservice establishments would be included. Presently, the existing proposal affects only 25% of the foodservice establishments with 20 or more locations nationwide. The group does endorse federal efforts, but suggests a minimum financial standard be set for inclusion, or the requirement be changed to include foodservice establishments with 3 or more locations nationwide.
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Cargill to Stop Making Hydrogenated Oil at US Plant

In August, Cargill, Inc. will stop production of its hydrogenated oil at the Wichita, Kansas plant since many food companies have transitioned to trans fat-free oil.
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French Fries in New York Get Healthier With Trans-Fat Crackdown

According to a study published in Annals of Internal Medicine, french fries served at restaurants in New York City contain 98% less trans fat and 10% less saturated fat since the trans fat ban went into effect. From April 2008 to August 2008 the amount of trans fat in french fries decreased on average 3.9 grams per serving when compared to amounts reported in December 2006 and February 2007. The ban has not caused restaurants costs to increase, and there have not been any supply problems.
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New York Restaurants Nearly All Trans-Fat-Free

It has been two years since New York City has banned trans fat and the result is that nearly all restaurants are trans fat-free. The transition has been a smooth one, and food manufacturers were quick to market their trans free products. Researchers have stated that by ridding the food supply of trans fat, the cholesterol levels of millions of people may improve.

What Replaced All Those Trans Fats?

A study was conducted by three doctors from Gentoffe University Hospital in Denmark to find out what types of fats are being used to replace trans fat. The doctors selected and analyzed popular foods from 10 establishments with high levels of trans fat, and popular foods with low levels of trans fat from 19 establishments. They found that in french fries trans fat was replaced with polyunsaturated fats, in microwave popcorn they found that half the trans fat was replaced with either polyunsaturated or monounsaturated fats and the other half was replaced with saturated fats, and in cakes and cookies most of the trans fat was replaced with saturated fats. The study is published in the New England Journal of Medicine.
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CA’s Menu-Labeling Law Inspires Restaurants To Cut Calories

Since implementation of California’s menu labeling law has begun, the Macaroni Grill and Denny’s have been re-examining and revising some of their menu offerings to reduce the amount of a calories in some of their most popular dishes. The Macaroni Grill has reduced 800 calories from the scallop and shrimp salad, and Denny’s has reduced its Grand Slam by over 300 calories.
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Health Alert: Zero Trans Fats Doesn’t Necessarily Mean Zero

Registered Dietitian, Chrissy Barth is telling clients that is important for them to read both the nutrition label and the ingredients list on food products to ensure they are not consuming trans fat unknowingly. The three reasons Barth gives to read the ingredients is trans fat can be rounded to the nearest 0.5 gram increment, trans fat increments can be off by 20% and still be considered an accurate representation, and if the total grams of trans fat is less than 0.5 grams, it can be considered as having 0 grams of trans fat.

Calorie Restriction Leads to Fewer Deaths, Disease, UW Study Finds

A study published in the journal Science by researchers at the University of Wisconsin-Madison has found caloric restriction would be beneficial to humans. A study started 20 years ago with rhesus monkeys has shown that caloric restriction has consistently reduced cases of cardiovascular disease, cancer, and slowed down the aging brain. Caloric restriction has also eliminated diabetes. The caloric restricted rhesus monkeys also were more active, leaner, experienced less muscle loss, and had more fat loss as they aged.
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The Surprising Secrets of Calorie Counting

When calorie counts are displayed on menus, consumers have a choice to look at the information or not, and some consumers are surprised when they learn how many calories are contained in their favorite foods. Restaurants have responded and are reducing the amount of calories in some of their most popular dishes by changing some of the ingredients, and some places are changing the size of the dishes offered. These actions are in response to the increasing introduction of legislation requiring calorie counts on menus.
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Commissioners Drop Menu Labeling Proposal

The Lane County Board of Commissioners withdrew their proposal to require calorie counts on menus and menu boards since the Oregon Legislature approved a similar statewide law in June. All foodservice establishments with 15 or more locations in Oregon will be required to list calories. The law requires nutrition information to be available on request January 1, 2010 and must be posted on menus starting January 1, 2011.
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If Act Passed, People Could Make Healthier Choices

A new version of the Menu Education and Labeling Act first introduced in 2006 is back before Congress. The new version is included in the healthcare reform bill, and would require foodservice establishments with 20 or more locations nationwide to list calories on menus and to have other nutrition information available upon request. The National Restaurant Association is supportive of the measure since only calorie counts have to be posted on menus. The law would most likely have a provision to prevent lawsuits where calorie counts are found to not be 100% accurate.

Bill Aims To Ban Trans Fats In Schools

Senator, BJ Cruz introduced legislation to ban trans fat in school cafeterias and vending machines in Guam. Senator Cruz states that such action will help reduce obesity, kidney problems, and diabetes, which are linked to trans fat consumption and poor eating habits.

Rell Rejects Nutritional Labeling for Chain Restaurants

Connecticut Governor, M. Jodi Rell has vetoed a bill that would have required chain restaurants to post nutrition information on menus. She stated legislation cannot force consumers to make healthier choices, and that the implementation cost would be too great for restaurants and the state Department of Public Health.

Bredesen Vetoes Bill Restricting Calorie Info

Tennessee Governor, Phil Bredesen vetoed a bill that would have prevented any county agency from requiring foodservice establishments to provide calorie counts to consumers.
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Trans Fat Ban Begins in Cambridge

The trans fat ban in Cambridge went into effect on July 1, 2009t. The ban restricts foodservice establishments from frying or grilling with products or spreads that contain trans fat. On October 1, 2009, the ban will expand to include deep-fried batter and yeast dough.
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Bredesen’s Veto Preserves Nashville’s Plan to Require Menu Labeling

Tennessee Governor, Phil Bredesen vetoed a bill on Wednesday, July 1st that would have overturned a Metro Health Board decision to require the display of calorie information on menus and menu boards. In March, the Metro Board of Health voted to require chains with 15 or more locations nationwide to list calories. The Metro Council introduced legislation a week later to repeal the Health Board’s decision arguing that only elected officials should be able to make such a requirement.

Pioneer in Study of Trans Fat Keeps Going

Fred Kummerow has been studying the dangers of trans fat for nearly six decades, and has revealed trans fat could increase cardiac arrest in his most recent study. The study will be published in next month’s issue of Atherosclerosis. Kummerow has published 70 articles on trans fat and has written a book called, “Cholesterol Won’t Kill You, But Trans Fat Could.” His efforts have also been spent lobbying the Food and Drug Administration to ban partially hydrogenated oils from food because of misleading food labels and being able to claim being trans fat-free when the product contains 0.5 grams of trans fat.

Magazine Says U.S. Fast-food Fries Still Good in the Post-Trans Fat Era

Consumer Report magazine has conducted a survey of fast food french fries since trans fat has been removed. The survey has found that Burger King, McDonald’s, and Wendy’s french fries still offer the same great taste.

A New Recipe for Trans Fat

Albany County bakers will now be able to use ingredients that contain 0.5 grams or less of trans fat and still be seen as in compliance with the trans fat ban. The County Board of Health made the announcement last week just before the July 1st deadline.

Getting Trans Fat Out of School Vending Machines

On Wednesday, vending machines and outside contractors will no longer be able to serve food containing more than 0.5 grams of trans fat per serving at schools in California. Separate legislation has addressed the ban of trans fat in school cafeterias.
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California Restaurant Chains Have to Reveal Calories Starting Wednesday

On July 1st, California will become the first state to require restaurants with 20 or more locations statewide to disclose calories on all standard menu items. California modeled their regulations after New York City’s. Restaurants must list calories on menus and menu boards, or offer consumers a brochure that lists calories and other nutrition information. The statewide trans fat ban has been expanded to include food in vending machines at schools.

Calorie-Conscious Menus

A bipartisan agreement was reached on June 10th in the United States Senate that would include a federal menu-labeling initiative as part of a comprehensive health-care reform plan. Previously, the restaurant industry was opposed to point of purchase calorie postings, but is now showing its support of the bipartisan effort.
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Restaurants Become A Political Hot Button

In an effort to combat the obesity epidemic, local and national legislation has been introduced to require nutrition labeling. Ultimately, changing the way restaurants operate. It is too soon to evaluate if having access to more nutrition information will alter the way consumers make their food decisions.
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Chain Restaurants Back Calorie-Posting Proposal

As part of the national health care reform legislation being introduced, the provision to require calories on menus and menu boards is continuing to gain additional support. Senator Harkin continues to issue statements that emphasis the importance of such legislation.
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PA Menu Labeling Act

Pennsylvania lawmakers are drafting a bill that would require nutrition information to be listed on menus and menu boards. The bill is currently in committee, and will have to pass both the state House and Senate before it becomes a law.

Time for Ottawa to Regulate Trans Fat Levels in Prepared Foods, Critics Say

The two-year period the Harper Government gave the Canadian food industry to voluntarily reduce the amount of trans fat in the food supply will end on Saturday. A final review of the findings is expected to be released from Health Canada this summer. The Heart and Stroke Foundation is supporting regulation from the government because some companies have not made an effort to reduce trans fat in the foods they serve, prepare, and offer for sale.

Scientists Try to Find Safe Fat to Keep the Pouff in Puffed Pastries

Alejandro Marangoni and Gianfranco Mazzanti have been working to develop a healthier fat to be used in pastries. By using fully hydrogenated variations of locally grown canola and soy a healthier fat can be produced. The produced fat does contain saturated fat, but is credited as being healthier than the trans fat alternative.

Trans Fats Impede Regulation of Blood Flow: University of Illinois Study

A study conducted by Fred Kummerow, a professor at the University of Illinois, will appear in the August 2009 issue of Atherosclerosis. Kummerow and his team have discovered that trans fat interferes with more than one key enzyme in the regulation of blood flow by displacing essential fatty acids.
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Finally, KFC Opts for the Good Oil

Yum! brand restaurant, KFC has announced that they will be using a canola-sunflower oil blend as a healthier oil option in their Australian market. KFC has also made the commitment to reduce overall sodium content by 10% in all their offerings.
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Pennsylvania Could Require Nutritional Information on Menus

Pennsylvania Representative, Peter Daly introduced a bill that would require restaurants with food sales of $500,000 or greater statewide to disclose calories, carbohydrates, saturated fat, and sodium content for every menu item. Discussion on the bill has been postponed until next week.
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Calorie Disclosures May Hit Menus Nationwide

A menu labeling agreement proposed this week may help consumers make more informed decisions about what they are eating when dining out if adopted by Congress. The agreement would require chain restaurants with 20 or more locations nationwide to list calories next to each menu item. The provision may be included with Senator, Ted Kennedy’s health care reform proposal, which is expected to be discussed in the next few weeks.

Call to Ban ‘Deadly’ Trans-Fats

A bill introduced in Scotland by Dr. Richard Simpson would restrict trans fat levels in all food sold in shops and restaurants to less than 1% per serving. Simpson has coined trans fat as “Frankenstein fat” in his campaign to bring about more public awareness of its dangers in the food supply. Nick Nairn, a celebrity chef, is showing his support of the measure.

Statement by American Dietetic Association Supporting Scientifically Valid, Informative Restaurant Labeling as Part of Health Reform

American Dietetic Association President, Jessie M. Pavlinac released a statement expressing the organization’s support of Senator, Tom Harkin’s national restaurant menu labeling initiative to be included in the Senate’s Committee on Health, Education, Labor and Penison’s draft of healthcare reform legislation. Pavlinac expressed the belief that nutrition is the foundation of health, and requiring menu labeling would be an appropriate means to help people achieve better health.

Consuming Truths

Representative, Ed Homan introduced the “Prevention of Obesity” bill this spring that would have required chain restaurants to post nutrition information in Florida. Since it did not pass this year, Homan is planning on re-introducing a similar bill next year. In the meanwhile, Congress is considering the Menu Labeling and Education (MEAL) Act and the Labeling Education and Nutrition (LEAN) Act. The MEAL Act would require restaurants with 20 or more locations to list calories next to each menu item, and carbohydrates, fat and sodium would either be posted or available in writing at the point of purchase. The LEAN Act has gained the support of the restaurant industry and gives restaurants more flexibility in how the calorie content is displayed.
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Count Calories on Eatery’s Dime

The California law to make nutrition information available to consumers will go into effect on July 1st. To help keep the costs of enforcement down, San Francisco’s Department of Health wants to apply a surcharge onto restaurant licenses. The ordinance would affect 400 businesses and would be reviewed annually. The ordinance was approved on Tuesday by the Health Commission, but needs to be approved by the Board of Supervisors to take effect.

State May Require Chain Restaurants to Count Calories

On June 2nd, the Maine House voted to approve a bill called “An Act to Increase Access to Nutrition Information,” which would require foodservice establishments with 20 or more locations to display total calories on menus. The Legislative Health and Human Services Committee has recommended its approval, and the Senate has yet to vote on the bill.

Bill on Menu Labeling Awaits Governor’s Signature

On Monday, June 1st, the Oregon Legislature adopted a law requiring chain restaurants with 15 or more locations nationwide to post calorie information on menus beginning in 2011. Starting in 2010, chain restaurants need to make the following information available to consumers: calories, carbohydrates, saturated fat, and trans fat. The Oregon Restaurant Association opposed early versions of the bill, but has agreed to not oppose the final version.
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Lawmakers Propose Federal Restaurant Menu Labeling

Senator, Tom Harkin and Representative, Rosa DeLauro have introduced the Menu Education and Labeling (MEAL) Act which would amend the Nutrition Labeling and Education (NLEA) Act that was passed in 1990. NLEA required nutrition information to be included on retail food packaging but exempted foodservice establishments. The MEAL Act will require foodservice establishments with 20 or more locations nationwide to provide consumers with total calories, sodium, saturated fat, trans fat, and carbohydrates information.
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Xtreme Eating Awards 2009

The Center for Public Interest is showing their support for Congress to pass a menu labeling bill that would require chain restaurants to display nutrition information on menus. The extra push for menu labeling came after this year’s Xtreme Eating Awards were released. The awards brought to light that some chain restaurants have items on their menus that are very high in calories and fat.
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Conn. Lawmakers Vote for Calorie Counts on Menus

Connecticut has come one step closer to requiring the display of calorie information on chain restaurant menus. Late Monday night, the House of Representatives adopted a bill that would require calorie counts, which the Senate has already adopted. The bill is awaiting the signature of Governor, M. Jodi Rell.

Indian State Health Department to Study, Standardize Levels of Trans Fats in Edible Oil

India is exploring the standardization of trans fat levels in the country. They are using Denmark as a model. Presently, the trans fat levels in food available to consumers are seven times higher than accepted worldwide standards. Some oils available contain 50% trans fat.
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Getting Away with Murder: Food Manufacturers are Replacing Trans Fat with this Dangerous Alternative

The reduction of trans fat in the food supply continues to increase in response to helath concerns related to trans fat and alternatives continue to be sought. One alternative, interestified fat, is considered just as dangerous or more dangerous to consumers’ health than trans fat. Interestified fat contains hydrogenated vegetable oil, in addition to steraric acid and alkylinic catalysts, which can cause cell damage. The short-term negative health effects are double those of trans fat, and the long-term health effects have yet to be determined.
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Rockland Considers Calorie-Posting Law for Chain Restaurants

Rockland County Legislatures are considering a new law requiring fast food restaurants to post calories on menu boards. The new law is similar to the legislation adopted by Westchester County. The new law would apply to restaurants with 15 or more locations nationwide. A public hearing will be held on July 7th.

Strict Limit Placed on Trans Fat in Food Served in Alta Health-care Facilities

The Alberta Health Services Board voted to restrict trans fat in health-care faculties’ menus. The health board’s CEO, Stephen Duckett, has stated that the deadline for implementing the restriction will vary because compliance by suppliers may take time.

Menu-Labeling Bill Approved by Senate Panel

The Oregon Senate Health Care Committee has given the go ahead to the State Senate to vote on a proposed menu-labeling bill that would require restaurants with 15 or more locations to disclose calories and other nutrition information. A similar bill was passed in the House on May 15th. If adopted, the bill would go into effect in January 2011.

Lawmakers to Introduce Federal Menu-Labeling Bill

The Menu Education and Labeling (MEAL) Act was introduced to require chain restaurants with 20 or more locations nationwide to list nutrition information on menus and menu boards. Calories would be required for menu boards and food tags. On printed menus, calories, saturated and trans fats, carbohydrates, and sodium must be listed.
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Mass. Health Officials Approve Calorie Count Rule

On Wednesday, Massachusetts Public Health Officials adopted a regulation that requires restaurants with 20 or more locations statewide to display calories on menus and menu boards. The regulation will go into effect on November 1, 2010.
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Trans-fat Battle in Albany County

Albany County lawmakers postponed a vote on Monday night that would repeal a ban on trans fat in baked goods. The proposal to repeal the ban will be reviewed by the law committee.

80 Percent of Americans Have No Idea Which Foods Contain Trans Fats

Food manufacturers are required to list trans fat on food packaging labels and trans fat bans have been implemented in many areas, but only 20% of U.S. consumers know what trans fat is. Of that 20%, only 75% knew that trans fat consumption could increase the risk of heart disease.
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Senate Bans Trans Fat in Restaurant Food

The Texas Senate has passed a bill to eliminate trans fat in restaurants. Large chain restaurants will have to be in compliance by September 1, 2010, and chains with 15 or fewer locations will have an additional year to be in compliance. An amendment would exempt bakeries from the trans fat ban. The House has yet to pass the bill.
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Bakeries Against Trans Fat Ban

The trans fat ban in Albany County, NY for cooking oils took effect on January 1, 2009, and on July 1, 2009 trans fat will be eliminated from cake batter and all other foods. A small county minority has proposed the trans fat ban be repealed because it is bad for business. The Health Department is scheduled to discuss the implementation of the ban on May 11, 2009.
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Deep-Fried Foods Diners Love

Consumers like fried foods when eating out. According to the Technomic study, 67% of consumers will add-on a dish when it appeals to their craving, which many times are fried foods. Some of the new fried foods that restaurants are preparing include: okra, green beans, cauliflower, and sweet potato fries. For entrees, chefs are using chicken-fried as away to get consumers to try something new, such as venison. Chefs are also serving fried desserts, such as Sicilian Chickpea Fritter, Gnocchi Fritti, or a Zeppole.

Consumers Still Love Their Fried Foods

Technomic has conducted the Future of Fried Foods Study. The study has found that consumers order fried foods because of the value, craveability, and broad appeal. Consumers describe fried foods as: tasty, satisfying, filling, something they crave, comforting, and a good value. The study also predicts that the growth rate of fried foods will decline in the next three years; however, fried foods will be able to hold their own as a food preparation method.

SSE09: Fats Industry in Trans-ition

During the SupplySide East Conference April 27-29, 2009, former USDA staffer and consultant, Gary List provided a historical look at the usages of trans fat. List also discussed how regulatory requirements and consumer perceptions have impacted the usage of edible oils in the food processing community and mentioned the next battleground would be foodservice establishments and schools.

Guilford Co. Has Plan To Combat Trans Fats

The Guilford County Board of Health has introduced a decal program to promote foodservice establishments that use trans fat-free oil. The decal program gives customers visual clues to healthier restaurants.
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Ore. Committee Advances Menu-Labeling Bill

"The Oregon House Committee reviewing a menu labeling proposal has approved the bill for further consideration in the House. If the bill passes the House and the Senate, Oregon will become the second state to regulate nutrition labeling. The Oregon Restaurant Association opposes the bill due to cost and the lack of evidence that menu labeling will improve public health.

Legislature Weighing Trans-Fat Ban

New York Governor, David Paterson has asked the State Assembly and Senate to introduce bills that would eliminate artificial trans fat and require chain restaurants to post calories. Presently, Paterson’s trans fat ban has no legislative sponsors, and there is opposition from the fast food and beverage industry. A poll conducted in April 2008 found that 80% of New Yorkers support calorie labeling.

Hunger for Labeling (and Doughnuts)

A West Virginia House Committee is being criticized for defeating a bill that would have required restaurants to post calories on menus to help give consumers information to make more informed nutrition choices when eating out after a video was posted on youtube.com. The video showed the Committee members eating doughnuts and breakfast biscuits prior to the discussion.
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News on Harmful Effects Of Trans Fat Make Shoppers Stay Away From It

A study has found that consumers are more likely to stay away from foods containing trans fat after news coverage has recently aired on the harmful effects of trans fat consumption. After about three weeks, the study showed consumers going back to their regular purchases that may include trans fat.

NYC Councilman: Keep Fast Food Away From Schools

Councilman, Eric Giola is introducing a proposal that would prohibit fast food restaurants from being within one-tenth of a mile of a school. Giola’s rational comes after a newly released study has found that schools within walking distance of a fast food restaurant are more likely to have students who are obese.
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House Oks Bill vs Trans Fat

The Philippines House of Representatives has approved a bill banning artificial trans fat. Consumers will be able to purchase healthier food, and the bill is also promoting the use of domestic coconut oil in an effort to support the local economy.
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Brookline Bakers Say They’re Ready for Trans Fat Ban

The deadline for bakeries to be trans fat-free in Brookline is fast approaching and many Brookline bakers are ready because they have already made the switch to trans free products. The Kosher bakeries are having a difficult time finding alternatives because they have fewer alternatives to try.
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County Chews on Menu Label Idea

Lane County Commissioners heard testimony from 20 residents on Wednesday in support or opposition of requiring calorie content to be displayed on menus and menu boards. The proposal would apply to chains with 15 or more locations nationwide. Commissioners will continue their discussion on the topic on May 6th.
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Building the Case for Menu Labels

The Oregon Legislature has introduced a bill that would require calorie content to be listed on menus and menu boards. If adopted the bill would go into effect in 2011 and would apply to foodservice establishments with 15 or more locations nationwide. Many of the foodservice establishments that would be effected are already required to post calorie content to comply with the Multnomah County regulation.
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Canadian Group Tells Restaurants: Label Your Calories

Ontario doctors support listing calories on restaurant menus; however, restaurant representatives are opposed to the idea. Dr. Ken Arnold, president of the Ontario Medical Association, has recommended that calories be posted on restaurant and school cafeteria menus to help Canadians make healthier food choices because the number of obese children has reached a quarter of the population.
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Legal Food Fights Put Manufacturers on Defensive Over Labels, Marketing

Americans are becoming more health-conscious, which is resulting in the increase of litigation against food companies. Many food distributors are protecting themselves by reducing the use of trans fat in their products, and limiting the marketing of sugary, high-calorie products to children. The courts have been rejecting food maker’s arguments that regulations should be exclusive to the federal government. Most of the cases in the last five years have claimed that food companies have deceived the consumer.

Ulster County N.Y. Passes Menu Labeling

Ulster County became the fourth municipality to pass a menu labeling ordinance in New York. The regulations require restaurants with 15 or more locations to post calories for all items on menus and menu boards. The law takes effect in 180 days.
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Official Decals Let People Know Which Cambridge Restaurants are Trans Fat Free

The Cambridge Public Health Department is implementing a “trans fat-free” decal program for those establishments that are free of trans fat. The artificial trans fat ban officially begins July 1, 2009 and will be fully implemented by October 1, 2009.

Bill Would Have Trans Fat Taken Out of Eating Out

Texas lawmakers will be considering a bill that would eliminate trans fat in Texas restaurants in the coming weeks. The bill would ban trans fat in restaurants with 15 or more locations by September 2010 and in all restaurants by September 2011. The Texas Restaurant Association is supportive of the bill.

Subway Owner Protests Changes in Menu-Labeling Bill

In an effort to save a menu-labeling bill that was rejected by the West Virginia Senate earlier this week, the Senate changed the standard to chains operating in 10 or more states with Tudor’s Biscuit World and Gino’s Pizza chains being exempt. The exemption led to protests by many restaurant owners. After Senate approval of the change, the bill died in the House of Delegates Government Organization Committee.

Darden Restaurants Puts Nutritional Facts Online

The Darden Restaurants’ website now has posted nutrition information for their Olive Garden, Red Lobster, Bahama Breeze, Long Horn Steakhouse, and Seasons 52 menus. The company is lobbying for LEAN Act, which would create a standardized system of displaying nutrition information across the country.
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People Will Make Healthier Choices If Restaurants Provide Nutritional Data

A new study found that nutrition information helps consumers moderate their eating over time, and definitely influences consumer food-related evaluations and choices.
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Oregon Debate Under Weigh: Calorie Counts on Menus

Representative Tina Kotek has proposed a bill that would require all chain restaurants with 15 or more locations nationwide to post calories on menus, menu boards, or food tags. The Oregon Restaurant Association opposes the bill, stating that their biggest concern is where the nutrition information should be posted. Upstream Public Health, a group health organization, is in support of the bill.

Senate Panel OKs Calorie Content Bill

Members of a West Virginia Senate Committee approved a bill on Tuesday that would require restaurants with 15 or more locations nationwide to post calories on menus and menu boards.

Uniform Menu-labeling Standards Would Help to Limit Costs, Confusion

The Coalition for Responsible Nutrition Information (CRNI) is supporting the Labeling Nutrition and Education (LEAN) Act that would provide customers with detailed nutrition information in foodservice establishments. Presently, there are 13 states and many more localities that have or are looking at implementing menu labeling regulations. The new legislative year has introduced menu labeling proposals in Hawaii, Massachusetts, New York, Minnesota, Oregon, West Virginia, and Wisconsin.

Canadian Restaurant Industry Renews Call for Federal Action on Trans Fat

June 2009 marks the deadline for the food industry to voluntarily reduce the amount of trans fat in foodservice establishments, but the Canadian Restaurant and Foodservices Association (CRFA) is again asking for federal regulations to be issued based on the findings of the trans fat task force. The CRFA would like to see national limits on the entire food supply.
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Calorie Counting Delayed in Senate

The West Virginia Senate Health and Human Resources Committee will be addressing the display of calorie counts on menus next week. Senate Chairman, Roman Prezioso is expecting opposition, but noted there would be an 18-month period before the legislation would be in effect. Prezioso also noted that the federal government could impose a law requiring the display of calorie counts before that time period would end.
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Many Miss Fast-Food Calories, Even When They’re Available

A study conducted by Yale University has found that of 4,311 customers, only 6 examined the total number of calories available on posters, in pamphlets, or on computer terminals before they ordered. Researchers concluded by boldly posting calories, customers will be able to see the actual caloric value. Many customers calculate they are consuming fewer calories then they actually are when the information is not posted.

Trans Fatty Acids Boost Risk of Colon Cancer by 86 Percent

A study from the University of North Carolina-Chapel Hill states that high consumption of trans fat results in an 86% increased risk of precancerous colorectal tumors. If the tumors are not treated, they can progress to cancer. Colorectal cancer is presently the third most common diagnosised cancer in the United States. High levels of trans fat consumption have also been documented to increase cardiovascular health problems and fertility problems.
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Alberta Decides Not To Cut Out The Fat

On March 15th, the Ministry of Health in Alberta announced that they would ‘wait and see’ if a federal regulation banning trans fat is issued by Health Canada. In the meantime, Alberta foodservice establishments will have their own policing powers over trans fat.
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Boston Bans Trans in Bakeries

On March 12th, the ban of artificial trans fat in baked goods in Boston took effect. Any business found to be in violation of the ban would receive a citation and fine. Those establishments that were not able to comply by March 12th will be allowed to file an appeal for an additional six months to comply with the Public Health Commission.
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Matheson’s Bill to Require Calorie Counts on Menus

On Tuesday, Representative Jim Matheson introduced the Labeling and Nutrition Education (LEAN) Act in an effort to establish national standards for nutrition information to be displayed in restaurant menus or menu boards. The objective of the legislation would be to post calorie counts, but it would allow the Food and Drug Administration (FDA) to require additional nutrition information to also be listed. The National Restaurant Association and the Coalition for Responsible Nutrition Information both support the proposed bill.

Oklahoma Considers Task Force to Study Menu Labeling

The Oklahoma State Senate has passed a bill creating a task force to examine the costs and benefits of restaurants listing calories, fat, and other nutrition information on menus. The 15-member task force will be made up of Senate members, health group advocates, and members of the Oklahoma Restaurant Association.

Fed Court Upholds New York City’s Calorie-Posting Rule

The 2nd U.S. Circuit Court of Appeals has upheld New York City’s ordinance requiring calories to be posted on menus and menu boards. The New York Restaurant Association challenged the ordinance, stating such action was pre-empted by federal regulation set by the Food and Drug Administration. The group is considering their appeal options.
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Trans Fat Ban Set to Hit Hub Bakeries

Boston bakeries are no longer able to use oil, shortenings, or margarines containing trans fat. This is the second phase of Boston’s trans fat ban. The first phase eliminated trans fat in foodservice establishments, and allowed for bakeries to have an additional six months to comply.
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B.C. Government Restricts Trans Fat

British Columbia has become the first province in Canada to have restrictions on trans fat. The regulation restricts the amount of trans fat in oils and spreadable margarines to 2% of the total fat content and 5% for all other foods. Compliance is required by September 30, 2009. The Canadian Restaurant and Foodservice Association said a federal regulation is needed to effectively battle trans fat.
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Costs, Benefits to Cutting Out Trans Fat

A bill was introduced in Springfield that would eliminate trans fat from meals served in schools. The Illinois State Task Force on Trans Fat recommended statewide nutrition standards in 2007, especially offering food options with minimal to no trans fat, but the decision to do so has been left up to each individual district. The School Nutrition Association has stated that 82% of the schools surveyed have a plan to eliminate trans fat, but that most of the plans have not been implemented. One of the reasons is the lack of funding.

Could Texas Go Trans Fat-Free?

State Representative, Carol Alvarado, would like all restaurants in Texas to be trans fat-free. A house bill would ban trans fat with more than 0.5 grams per serving.

Nashville restaurants ordered to post calories

The Nashville Metro Board has adopted a menu labeling regulation, which goes into effect on March 31, 2010. The regulation would require establishments with 15 or more locations to post calories. The regulation has been receiving opposition because of the Labeling Education and Nutrition Act (LEAN Act), which will be introduced in Congress next week. The LEAN Act would create a uniform nutrition labeling standard nationwide.

Lawmakers Weigh Bills To Promote Healthy Food

The Maryland General Assembly is considering proposals to ban trans fat and require calories to be posted on menus. Similar proposals were introduced in 2007 and no action was taken. The Maryland Restaurant Association has stated that those affected by the regulations in Montgomery County found it less difficult and costly to make the transition away from trans fat containing products then feared.
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Lawmaker wants to phase out trans-fats from Texas restaurants

State Representative, Carol Alvarado, has introduced a trans fat ban for Texas restaurants. The ban would also require prepared and served foods to contain less than 0.5 grams of trans fat per serving. Not all lawmakers are supportive of the proposal. Carol Alvarado is working with the Texas Restaurant Association, and the group has not taken a side on the issue.

Trans-fat bill draws an unlikely ally

Legislation to ban trans fat in Maryland has the support of the Restaurant Association of Maryland. The group has lobbied against similar legislation in the past, but has changed its views. The Association has also stated that many restaurants have already eliminated trans fat.

City Begins Education Program On Trans-Fats

Louisville Metro health officials are expected to approach the Metro Council in a few weeks with their recommendation on whether to ban trans fat or to launch a strong education campaign. A preliminary education campaign will be introduced in the coming weeks.

Hawaii, Main Ponder Menu Labeling

Hawaii and Maine are considering menu labeling. Maine would require establishments with 15 or more locations to post calories on menus, and Hawaii would have the same requirement for establishments with 10 or more locations.

Restaurant Association of Maryland opposes menu-labeling bill

The Restaurant Association of Maryland opposes a bill that would require chain restaurants to post calories on menus. An Association executive, Melvin Thompson, has stated that it would take customers time to read the calorie information, which would slow down the ordering process. This would cause problems for the quick service establishments.

Local Hospital Bans Trans Fats

Mid Michigan Health will be trans fat-free starting next week. The elimination of trans fat is part of an effort to reduce obesity in Michigan. The Michigan Health and Hospital Association’s goal is to eliminate trans fat from all hospitals before January 1, 2010.

Cooking Up Ways To Lose Trans Fat

On March 12th, the second phase of Boston’s trans fat ban will go into effect. The first phase of the ban required restaurants to remove trans fat by September 13th, 2008. The second phase includes baked goods and other prepared foods. Boston city bakers are still adjusting their recipes, and palm oil has been used as an alternative in many bakeries.

Maine to Consider Putting Calories on Chain Restaurant Menus and Menu Boards

Maine House Speaker, Hannah Pingree, introduced a bill that would require menu labeling in chain restaurants. She stated that individuals should be provided the nutritional price for what they are ordering.
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Louisville’s War on Trans Fats

Louisville’s first ordinance to ban trans fat was introduced in December 2007. The Louisville Metro Council defeated the ordinance, but gave approval for more education and public awareness. The compromised proposal was directed at education programs informing the public about the harmful effects and dangers of consuming products that contain trans fat. The resolution also asked for the department to review the issue for appropriate regulatory action. The suggested recommendation is to be on whether to ban trans fat voluntarily or through regulatory action.
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Another Blow Against Trans Fats in Foods

Suffolk County has adopted a ban of trans fat in restaurants. City Executive, Steve Levy, signed a bill on February 6th, banning trans fat and requiring calorie menu labeling. City health inspectors will monitor compliance with the trans fat ban during routine visits to each establishment. Restaurants that fail to comply will be cited with a fine or lose their restaurant license.
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American Farmers’ Trans Fat Solution Efforts Preserve $700M Soybean Oil Market, Says USB

The soybean industry has created a soy based trans fat solution that has changed and potentially saved the soybean market. Food companies can use low-linolenic soybean oil in light frying, sauces, rolls, and pizza dough. Tests are now being conducted on other products.
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National Restaurant Association Statement Regarding Federal Court Ruling on Menu Labeling in New York City

The U.S. Court of Appeals is upholding New York City Board of Health’s regulation of displaying nutrition information. The National Restaurant Association, Executive Vice President for Public Affairs, Beth Johnson, stated the only way to ensure consumers get the nutrition information they want and need is to have a uniform nationwide policy mandated by the federal government. Ms. Johnson further states the Association’s support for the federal Labeling Education and Nutrition Act (LEAN).

Americans Fuzzy on Trans Fat Sources: Survey

Americans awareness of trans fat has increased to 92% of those surveyed in 2007. Of that 92%, three-quarters of Americans knew that trans fat increased ones risk of heart disease, but when asked to name at least three foods that contain trans fat, many were unable to list them. The increase in health campaigns and media stories has brought more awareness to educate the consumer, but still more needs to be done to educate the consumer on what foods contain trans fat.
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Portland to Require Calorie Info

The Multnomah County Commissioners voted unanimously to require Portland-area restaurants, with 15 or more locations nationwide, to include calories on their menus. The Oregon Restaurant Association has lobbied against the measure. The law will become effective March 12th, but restaurants will have until the end of the year to comply with the new law. State Representative, Tina Kotek plans to introduce legislation that would require restaurant menu labeling statewide.
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The Government of Canada Releases Data Showing Trans Fat Levels in Canadian Foods Are Declining

Health Minister, Leona Aglukkaq announced Canada is continuing to make strides towards reducing the amount of trans fat in their food supply. The Trans Fat Task Force checked the trans fat levels in pre-packaged foods, and 80% of the foods selected for the review passed with the standards established in June 2006. The food sampled included: bakery products from grocery stores, food from restaurants, donuts and muffins from popular donut and coffee shops, and prepackaged foods from grocery stores. This was the third set of data released. The first two sets of data released from Health Canada examined food categories with the highest levels of trans fat. The fourth and final set of data will be released in Summer 2009.

Britannia To Remove Trans Fats From Its Biscuits

India’s most trusted brand, Britannia, has made the decision to eliminate trans fat from its baked good products. Britannia plans to focus efforts on a consumer education campaign about trans fat consumption. The World Health Organization (WHO) and the Pan American Health Organization (PAHO) has urged India to replace trans fat with unsaturated fats.
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Small Restaurant Owners Foresee Trouble If Menu Must Include Calories

Florida State Representative, Ed Homan, has proposed Florida join other cities and states nationwide in an effort to require menu labeling. The proposal would require restaurants to include calories on menus. If adopted, restaurants would have one year to implement the needed changes.
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FSA Launches Trans-Fats Campaign

An advertising campaign by the Food Standards Agency will be launched next week to educate consumers of the benefits of reducing trans fat consumption in their diet. The campaign will promote healthy steps people should take to benefit their overall health. The other focus of the campaign will be on the 11 practical steps to avoiding trans fat. The target audience is mothers and women 45-60 years of age.

HCMC Has Taken Trans Fat Off Menu

The Hennepin County Medical Center has eliminated trans fat from hospital dining services. It is the first hospital in the Twin Cities to go trans fat-free. They set out to eliminate trans fat six months ago.
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Bill Would Post Calories on Fast-Food Menus

West Virginia Senator, Dan Foster is a member of a committee that is expected to endorse a bill within the next week to require chain restaurants, 15 or more locations nationwide, to post calorie information for each menu item. Foster believes providing consumers with knowledge can go along way, and can be an effective way to get consumers to eat healthier.

CSPI Rejects Task Force Trans Fat Advice

The Center for Science in the Public Interest is not supporting the advice given by the Pennsylvania Trans Fat Task Force. The task force has concluded that an educational campaign would be more effective then a complete trans fat ban. They also concluded that the restaurant industry should be encouraged to make the switch from trans fat products voluntarily.
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The District: Restaurant Trans Fat Ban Sought

D.C. Council member, Mary M Cheh, introduced a bill to ban artificial trans fat in the city. She noted that heart disease is still the leading cause of death among city residents.
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Nashville Residents Favor Menu Labeling

A survey found that 78% of Nashville residents supported a calorie labeling requirement proposal for restaurants with 15 or more locations nationwide. The Nashville Board of Health will consider the menu labeling requirement at the March 5th meeting.

Restaurants Get Help with Menu Labeling Law

A partnership between the California Restaurant Association and FoodCalc was formed, as a result of the law requiring chain restaurants with 20 or more locations to provide nutrition information on menus or menu boards. FoodCalc provides MenuCalc, which is an online service that will calculate the nutritional profile of recipes.

Americans Are Becoming More Aware of Trans Fats, But Not Its Sources

The awareness of trans fat in the United States has increased with news coverage nearly doubling between 2006 and 2007. The increased media coverage still has not resulted in much of the public being aware of what foods contain trans fat. A study found that only 21% of respondents could list three foods containing trans fat, and 46% could not name one. The study has shown that consumers need more education of what can be found in their food.
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PA Gov. Urged to Ignore Findings of Trans Fat Panel

The Center for Public Interest (CPSI) issued a press release urging Pennsylvania, Governor Ed Rendall and the State General Assembly to ignore a recently submitted report from the task force on trans fat regarding a public education campaign. CPSI would like Pennsylvania to adopt legislation-requiring restaurants to phase-out artificial trans fat.
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KFC Removes Trans Fat From Entire Menu

KFC has announced the completion of its menu makeover. All menu items are now trans fat-free. The restaurant began its transition to zero grams of trans fat in April 2007.

Needham Considers Banning Trans Fats

The Needham Board of Health began discussions on January 14th about banning trans fat in the city since Boston, Brookline, and Cambridge have already done so. Presently, 19 of the city restaurants are already trans fat-free and two restaurants are only 1 or 2 dishes away from being so.
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Group Recommends Educational Approach to Reduce Trans Fat Consumption

The Pennsylvania Trans Fat Task Force is endorsing the creation of a statewide campaign to increase public awareness of the harmful effects of artificial trans fat consumption. The task force recommended Pennsylvania: (1) avoid legislation reducing or banning trans fat, (2) to identify funding opportunities and resources to develop education materials for restaurants and food companies, (3) to encourage schools to adopt trans fat standards, and (4) to incorporate a public health message around trans fat that is made available throughout the Commonwealth.
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Editorial: Be Wary of City Bans Aimed at Trans Fats

A local ban of trans fat to improve public health is debatable since many may switch back to products containing saturated fat in the Twin Cities. It has been suggested that Council members do more to educate diners to pick healthy options over a trans fat ban. It was also suggested that nutrition labeling should be evaluated on a federal level, not a local level.
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Trans Fat Ban in the Making?

Suffolk County Legislator, Lou D’Amaro introduced legislation requesting the County Board of Health promote regulations banning artificial trans fat in food establishments, and require caloric content to be listed at chain restaurants.
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Trans-fat Battle Delayed

Alberta has developed a single health board resulting in the delay of Calgary’s phase two of regulating trans fat. In 2008, Calgary’s health board had restaurants reduce trans fat to 2% or less. Phase two was to have the same rule apply to grocery stores starting July 1, 2009. Alberta does have plans to introduce province wide restrictions by July 1st. The Calgary battle against trans fat has proven successful with 98.2% compliance.

Indiana to Consider Posting Calories and More on Menus

The Indiana House Public Health Committee will be reviewing a bill next week that would require chain restaurants, 10 or more locations statewide, to list nutrition information on menus or in a separate print document. The bill is expected to be to introduced by the end of next week, and if passed will be in effect July 2009.

Trans Fats Targeted on Twin Cities Menus

Minneapolis and St. Paul are joining many large cities across the nation in the effort to eliminate trans fat. Both cities are also considering caloric menu labeling. Next month each proposal will be introduced to the city councils. A Minnesota House Committee will be hosting a hearing next week on menu labeling.
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Do You Want Fewer Calories With That?

Utah officials are not considering a menu labeling mandate, but the topic is expected to be debated when officials discuss the state’s anti-obesity plan this year. A voluntary menu labeling effort is expected to be launched in Salt Lake City that mirrors Colorado’s Smart Menu Seal Program. The Utah Restaurant Association does not have a stand on the issue at this time, and has stated that customers are not asking for calorie counts.

Avoid Diets High in Trans Fat, Disease and Death

The average American regularly consumes some foods that are high in trans fat, and by doing so put themselves at risk for diseases, such as high cholesterol, type II diabetes, and prostate and breast cancers. The American Heart Association recommends individual consumption of trans fat to be less than 2 grams per day, but the Food and Drug Administration says the average consumption is 5.8 grams per day.
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Transfats: What’s All the Fuss?

Awareness of the dangers of trans fat is causing many fried and snack foods to be re-invented. With the obesity epidemic on the rise, the American Heart Association is ensuring people are aware of the dangers of trans fat, and know the health benefits of eliminating as much trans fat as possible from their diet.
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More States Eye Menu Labeling Laws

New York and Massachusetts are exploring a statewide mandate that would require menu labeling. Massachusetts Governor, Deval Patrick has unveiled a new anti-obesity campaign with menu labeling provisions that would affect chain restaurants with 15 or more locations. New York Governor, David Paterson has called for statewide menu labeling measures and a trans fat ban. The National Restaurant Association is supporting a federal proposal that would pre-empt all menu labeling laws called the Labeling Education and Nutrition (LEAN) Act. The LEAN Act would require chain restaurants with more than 20 locations nationwide to post calorie counts and offer nutrition data to consumers.
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Seattle Makes Menu Labeling Official

King County has fully implemented its food nutrition labeling mandate. The Washington Restaurant Association worked with King County members to make the transition as smooth as possible for restaurant owners.

Senator From El Paso Proposes Ban On Trans-Fats At State Restaurants

Senator, Elliot Shapleigh plans on introducing a bill to ban trans fat in Texas chain restaurants at the beginning of the legislative session that begins on January 13th, 2009. Senator Shapleigh sees the long-term effects of the ban being the reduction of diabetes, high blood pressure, and cardiovascular disease on the states population. If passed, the bill would be effective in September 2011.

Trans Fat Ban Takes Effect In Albany County

The trans fat ban in Albany County goes into effect today. The ban extends to baked goods in July 2009.

2008

Boston Restaurants Have Succeeded in Eliminating Trans Fats

The trans fat ban in Boston has been in effect for three months and inspectors have found 99% compliance by restaurants visited. Of the 1,625 restaurants, 8 establishments received warnings, 1 restaurant has received a fine. The ban will expand to doughnuts and cakes on March 12, 2009.

A Roundup Of The Top News Stories in Diet and Food from 2008

There was a large focus on menu labeling and trans fat in 2008. New York City paved the way with requiring chain restaurants to list calories on menus. California also approved a bill that would make calorie counts available on menu boards, in addition to, being listed with other nutrition information on printed menus. Philadelphia passed the strictest menu labeling law that would require restaurants with 15 or more locations to disclose calories on menu boards and other nutrition information on printed menus. Lawmakers in Washington State have also proposed a couple of options to provide nutrition information to the public.

The New York City ban of trans fat expanded to baked goods, doughnuts and other fatty treats in July. Also in July, California became the first state to ban trans fat, which must be removed from restaurants by 2010 and from bakeries by 2011. The American Medical Association has also stated that it would support a nationwide ban in an effort to reduce the number of those suffering from heart disease.
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In A Tight Economy, Food Industry Examines Cooking Oil Option For Cost Savings And Efficiencies

Cottonseed oil is one of the few oils that offer a trans fat-free option, in addition to, resistance to flavor reversion. It is considered a cost-effective solution because of its extended shelf and frying life. Restaurants owners can expect cottonseed oil to last 10-15% longer than other oils.
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Food Label Reading Made Easy And Speedy

A quick and easy way to tell if a food is healthy is to look at the ingredients. By using the percentage daily value, one can quickly see if it is a healthy option. For fat, sodium, and cholesterol one should aim for 5% or less daily value, and avoid foods with 20% or more daily value. For total carbohydrates, dietary fiber, vitamins and minerals one should aim for foods containing 20% or more daily value. One should also consider calories per serving size. When looking at ingredients, one should avoid partially hydrogenated oils, which are trans fat.

How Bad For Me Are Partially Hydrogenated Oils?

Trans fat is also known as hydrogenated or partially hydrogenated fat and oils. Trans fat raises LDL cholesterol (bad) and lowers HDL cholesterol (good), increases the heart disease marker Lp(a), increases blood clotting and increases inflammation. The American Heart Association suggests limiting the daily intake to less than 1% total calories, which for a 2,000 calories diet is 2 grams.
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Policies with added weight

States are continuing to take steps to fight obesity through bans and menu labeling restrictions. The elimination of trans fat in New York City may be complimented with a new tax on sodas and sugary drinks in an effort to reduce the consumption of the beverages. New York Governor David Patterson has stated that the New York will continue to take more drastic measures to help combat obesity.

Time is Ripe: New Era of Food Regulation is Possible

Food manufacturers and restaurants have given state and local governments criticism as laws have been adopted to ban trans fat in New York, Philadelphia and California, in addition to, measures that require menu labeling. As a result, many big chain restaurants are beginning to remove trans fat from their foods nationwide, and some restaurants will also be labeling their menus by January 1, 2011.

The Top 10 Food Stories of 2008

he New York City ban of trans fat makes the list at number 9. Also, mentioning that New York City restaurants with more than 15 locations nationwide must post calorie information.

Kasier Permanente Eliminates Use of Trans Fat Two Years Ahead of New State Law

Kasier Permanente has removed trans fat from all its southern California facilities two years before the deadline established in the new state law. They feel by doing so, they are doing their part to protect individuals’ health.

Menu Calorie-Counts a Step Forward

Menu labeling is being credited for helping parents make better-informed food decisions for their children. By posting calories, studies have shown that the public uses the information to reduce calorie consumption, and by showing trans fat, carbohydrates, saturated fats, sugar and sodium the public and parents are able to make even healthier food choices.

Clemens, Slavin Appointed to 2010 Dietary Guidelines Panel

As the 2010 Dietary Guidelines Committee starts reviewing current scientific and medical evidence to recommend revisions for the 2010 guidelines; there has been discussion about how the 2005 Dietary Guidelines Committee brought more awareness to trans fat. The addition to the dietary guidelines created widespread media c

Cut Up the Fruit and Can the Deep Fryers – Healthy Eating for Kids

With obesity being the number one medical condition nationwide, the Chicago school district has been making changes to the types of food offered to their students. They have eliminated trans fat from all menu items, in addition to, eliminating whole milk and deep fryers.
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Bill Bans Trans Fats From Texas Restaurants by 2010

State Senator Eliot Shapleigh has filed a bill that would eliminate trans fat in Texas. The bill will be introduced at the legislative session in January. It would eliminate trans fat from restaurants beginning in 2010 and in baked goods in 2011.

New Study Finds Not All Fats Are Created Equal

A study has found that not all fats have the same effect on weight and disease. Eating trans and saturated fats can boost the risk of cardiovascular disease and obesity. Consuming mono-unsaturated fats can actually be good for your heart.
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City of Montreal Wants to Become Trans-Fat Free

The Tremblay administration plans on making the Montreal area trans fat-free by asking the Quebec government to limit or ban trans fat in restaurants and bakeries. If accepted, Montreal would be the first city in Quebec to be trans fat-free.

California Cities Repeal Menu Ordinances in Light of State Law

With the adoption of a statewide menu labeling requirement, the California cities of San Francisco and Santa Clara have decided to repeal their city ordinances that require menu labeling. Officials have stated that with a statewide initiative, the city ordinance is no longer needed.

Lawmakers Reject Bill to Ban Trans Fats in Schools

A bill that would have banned trans fat from schools in Illinois was met with strong opposition. House Representatives feel schools have too much to worry about and will be burdened with additional costs; in addition, to some feeling that the decision should be decided on a more local level.
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Doughnut Giant Still Using Dangerous Fats in Australia

Krispy Kreme has been trans fat free in the United States for about a year, but the Australian Krispy Kreme locations are still using 100% vegetable oil shortening for frying. The present labeling laws in Australia do not require trans fat to be identified, and allow for trans fat to be listed as part of the beneficial unsaturated fats. Krispy Kreme of Australia is working towards developing alternatives to the current preparation methods, and plans on making an announcement in the first half of 2009.

Friendly’s Is Using Trans Fat-Free Oils

Friendly’s started the year with the goal of phasing out trans fat, and has now announced their menu is officially trans fat-free. They are using a monounsaturated canola oil product, which will provide their customers with healthier versions of their favorite foods.
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U.S. Menu Labeling May Be Gaining Steam

A nationwide menu labeling law, which would require fast food chains to list calories on their menus, is gaining support in Congress. Many cities and states have adopted legislation that requires restaurants to list nutrition information on menus and menu boards in an effort to support weight control and reduce rising rates of obesity.
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Dining Halls Free From Clutches Of All Trans Fats

Eastern University in St. Louis, joins other Illinois schools in eliminating trans fat from its dining halls in an effort to benefit both students and faculty this semester. They are using a trans fat-free oil that also reduces saturated fat levels and is preservative free. The oil is a combination of corn and sunflower oils.
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Trans Fats Ban To Be Considered By Texas State Legislature

A bill will be introduced in January that would eliminate trans fat in prepared or served food in Texas food service establishments. The two exceptions are: deep frying yeast dough and cake batter, and food in its original manufactured packaging.
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Bake Sales Fall Victim to Push for Healthier Foods

Bake sales in schools are decreasing nationwide as increased school nutrition standards are implemented. Kentucky currently has the strictest standards for school nutrition, and California has continued to implement stricter standards since July 2007. Nationwide there are 500-600 school districts that have policies that limit the amount of fat, trans fat, sodium and sugar in items served and made available to students.
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AMA Acts Against Trans Fats, Texting While Driving

During a semiannual meeting, the American Medical Association has agreed to support state and federal initiatives to ban artificial trans fat from restaurants and bakeries.

Learn to Fry Online

Frymaster will launch a website, Fitfrying.com, as a resource for restaurant owners and operators, which will provide nonbiased and reliable information about healthy frying practices. The industry-wide partnership members are: Bunge Oil, ConAgra Foods Lamb Weston, Dow AgroSciences, The Soyfoods Council, and The Idaho Potato Commission.

Local Restaurants Ready For Ban

Cape Ann is joining Boston, Brookline and Cambridge in the elimination of trans fat in Massachusetts. Legislation has been introduced to both chambers of the legislature, and upon approval with the governor’s signature the law would eliminate trans fat within a year. The Massachusetts Restaurant Association has not opposed the move by the state.

Philadelphia Passes Strongest Nutrition Labeling Requirements For Chain Restaurant Menus

The Philadelphia City Council has passed a menu labeling requirement that will go into effect January 1, 2010. All restaurants with more than 15 locations will be required to display calories on menu boards, in addition to, displaying calories, saturated and trans fat, sodium, and carbohydrates on printed menus.
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School Board Bans Junk Food

The Bluewater School District is taking action to reduce trans fat consumption, obesity and type 2 diabetes in students by implementing bans on pop and deep fryers. The pop ban will be implemented February 2009, and the deep fryer ban will be implemented September 2009.
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Clayton Schools Ban Junk Food

Clayton County School Districts have banned junk food. The move is a result of the USDA threatening to withhold 40% of the county’s funding, which provides 74% of the meals in the district. Pizza and fried chicken are allowed at lunch as long as they are not served every day.
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SJ: Supes Repeal County Menu-Labeling Law To Avoid Confusion With State Law

Santa Clara County officials decided to repeal an ordinance that would regulate menu labeling for restaurants with more than 20 locations statewide in an effort to show support for a statewide menu labeling ordinance. The Senate Bill is scheduled to go into effect January 1, 2009.

Calories Do Count

Counting calories is gaining momentum, and restaurant and food companies have taken notice. Many restaurants and food companies have had to change their recipes and portion sizes due to consumer demands. The hope with posting calories is that consumers will reduce their daily calorie intake, which should result in reduced rates of diabetes and obesity. Presently, there are two proposals in Congress that would make posting calories uniform nationwide.
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Hopes for new labeling program to become industry standard

The Smart Choices Program will introduce front of the package nutrition labeling. The nutrition criteria used includes the Dietary Guidelines for Americans and other documents accepted by science. To qualify for the Smart Choices Program products cannot exceed the ‘nutrients to limit,’ which includes trans fat.

Top Nutrition Trends for 2008

According to a survey just released from the American Dietetic Association (ADA), Americans are showing more awareness about the food they are consuming. The consumption of trans fat continues to be at the top of the list for additional reductions.
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2009 Zagat American’s Top Restaurants Survey Is Out

The 2009 Zagat survey has shown that consumers are making more health conscious decisions when eating out. Presently, 65% of those surveyed agreed that trans fat should be banned.

Nashville Restaurants May Join Other Cities in Posting Calorie Counts

Nashville is in the process of requiring restaurants with ten or more locations nationwide to display the calorie content of menu items to combat the obesity epidemic that effects more than 60% of the states’ population. The policy would go into effect on January 31, 2009 with a 90-day grace period.
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Burger King® Restaurants Now Using Trans Fat Free Cooking Oils as Part of BK Positive StepsSM Nutrition Program

Burger King is using trans fat-free oil in restaurants across the nation. By November 1, 2008, all Burger King’s natural ingredients are to contain zero grams of artificial trans fat. The restaurant chain has stated that even though they are using another type of oil, customers can still expect the same great taste.

Chick-fil-A, Burger King Stop Using Trans Fat Oil

Chick-fil-A and Burger King both announced they have eliminated artificial trans fat from their menu items. Most of Chick-fil-A’s menu items have been trans fat-free since the first restaurant was opened. For the remaining items, the restaurant chain has been working for the last two years to make those items trans fat-free also, which is expected to be complete by the end of this month.
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Calif. Requires Menus to Detail Nutrition

California has become the first state to pass legislation that targets chain restaurants (20 or more locations nationwide) to list nutrition information on their menus by 2011. Menu labeling is expected to help consumers make healthier food choices, and to help combat the obesity epidemic.
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Yum! Brands Praised for Adding Calorie Counts to KFC, Pizza Hut, and Taco Bell Menu Boards

Yum! Brands’ will be listing total calories for each menu item in response to health conscious consumers.
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Pregnancy and Trans Fats Warning

A study from the Jewish Hospital Cholesterol Center in Cincinnati, Ohio has concluded that women who consume large amounts of artificial trans fat during pregnancy are at a higher risk for experiencing a foetal death.

NYC Cuts Fat, Salt, Sugar From City Meals

New York City is setting the bar in nutrition trends in an additional area. The city has established food standards, which will require less fried foods and salt, and will increase the vegetable and fruit consumption by city agencies in places such as schools, senior centers and jails. The move is expected to phase out fryers. Vendors are given six months to implement the needed changes.

Trans fats Now Banned in Boston Restaurants

The trans fat ban in Boston has created conversation among state health authorities about making the ban statewide. State health authorities feel that to make it a statewide trans fat ban the Legislature has to rule on the issue.
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Some Texas Schools in a Deep-fried Dilemma

In 2004, the Texas Public School Nutrition Policy began regulating what was served in school cafeterias. The Department of Agriculture also announced that schools were to remove deep fryers. Most schools in Central Texas have complied; however, there are 14 schools that have yet to remove the fryers. Some of those schools have applied for an extension that would go until August 1, 2009, and if compliance is not met by that date the schools will begin to lose their federal funding.

Study Adds Colon Cancer to List for Trans Fats’ Harm

Research suggests that high consumption of trans fatty acids contribute to an increased risk of colorectal tumors.

County’s Zero Trans-Fat Legislation Makes Eating Out Healthier

King County officials are pleased that more than 99% of restaurants have been following the trans fat ban of partially hydrogenated oils, or trans fat, and spreads with more than 0.5 grams of trans fat per serving. During inspections this past summer only 10 restaurants were found in violation of the ban.

Bid To Ban Trans Fat Statewide Gets a Boost

Massachusetts may soon become trans fat-free. Public Health Commissioner John Auerbach supports the ban but will need to look into whether his agency has the regulatory authority to impose such a ban.
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LA Blocks New Fast-food Outlets From Poor Areas

Los Angeles has passed an ordinance that prohibits the establishment of new fast food restaurants in the southern section of the city for one year to encourage healthier restaurants to be introduced. This action is in response to the obesity epidemic that is seen in this section of the city.

Calif. Becomes 1st State to Enact Trans Fat Ban

California is the first state in the country to ban trans fat. The law signed by Governor Schwarzenegger will phase out trans fat in restaurants beginning in 2010 and from baked goods in 2011. Food sold in manufacturer-sealed packages will be exempt.
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Trans Fats Falling Under Voluntary Guidelines But Pastries Remain a Problem

Fast-food chains are credited at reducing their trans fat content under voluntary guidelines; however, the producers of baked supplies have been failing to reduce the levels as recommended. If the reductions do not take place, strict regulations will force them to make the changes.

New York’s Trans Fat Ban Moves to Final Stage

Today marked the implementation of the final stage of New York City’s trans fat ban. Many restaurants have not only eliminated trans fat, but have also reduced the levels of saturated fats. The website notransfatnyc.com has been established for service professionals as a resource as questions arise.

NYC: No Trans Fats in Restaurants as of July 1st

New York City has required the removal of artificial trans fat from all menu items served by July 1, 2008. The only exception is items in sealed packaging from manufacturers.

Trans Fat Substitutes to Offer Diet Therapy

Trans fat will be replaced with healthier alternatives to alter the course of disease or illness in many individuals. A new trend is including essential fatty acids, i.e. omega 3, and other natural lipids into commonly used products.

Mass. House Approves Statewide Trans Fat Ban; Senate Up Next

The Massachusetts House has approved legislation that would prohibit the use of artificial trans fat statewide.
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It’s Smart to Know The Skinny About Fat

There is a lot of confusion about fat, and the American Heart Association (AHA) has launched two campaigns to help consumers distinguish between good and bad fats. The ‘Better Fat Sisters’ was launched this year to encourage the use of mono-unsaturated and poly-unsaturated fats. Last year the AHA launched a campaign called the ‘Bad Fat Brothers’ to help consumers understand the negative health impacts from trans and saturated fats.

Goodbye Trans-fat Fries: MCD’s, Cooked in New Oil, but ‘Same Great Taste,’ CEO Says

All of McDonald’s signature fries are now trans fat-free since changing to canola oil. The company is currently working on making their cookies and pies trans fat-free by the end of this year.

Survey: Food Quality seen as significant factor in building customer loyalty

Despite abundant advertising based on the excellence and freshness of mealtime specialties, diners are defecting from many restaurant brands out of frustration with poor food quality, according to Denver-based Restaurant Marketing Group’s 2008 Leaky Bucket Survey. Under RMG’s methodology, a restaurant’s “leak size” is the percentage of customers who are unlikely to eat at the restaurant again. Loyalty was noted to be driven by the consistency of experience diners have and consistent food quality was high on the driver list.

Illinois Officials Question Ban on Trans Fat

There is much discussion among school officials about the costs associated with a proposed trans fat ban. Officials agree there are good intentions of eliminating trans fat, but are unsure of how they are going to address the costs.

Ontario Passes Law Banning Trans Fat From Schools

Ontario has required the elimination of trans fat from school systems. Only products with minimal natural trans fat will be allowed. The ban has begun in the elementary schools and will be expanded to the high schools.
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State Senate Passes Ban on Trans Fat in School Lunches

Legislation to eliminate trans fat in Illinois schools is awaiting the House vote. The ban would go into effect in July 2009. The Illinois Association of School Boards is opposed to the legislation, and feels that it should be left up to individual schools to decide.

Cancer: Trans Fat May Increase Breast Cancer Risk

A study in the American Journal of Epidemiology claims that high consumption levels of trans fat increased a woman’s’ risk of breast cancer.
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Stamford Bans Trans Fats in City Restaurants

The governing board of Stamford has banned trans fat in restaurants effective July 1, 2008. The one exception is items that can be found in the manufacturer’s packaging.

NYC Postpones Calorie-Posting Rule

New York City has postponed requiring calorie content on menus until April 15th due to a challenge by a restaurant trade group. A ruling is expected in the near future.

Health Officials Look to Eliminate Trans Fats

In a recent survey, 18 percent of Nashville’s restaurants still used trans fat. If improvements are not made through education, Nashville may join the list of cities that have banned trans fat.
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City OKs Ban on Trans Fat

The Baltimore City Council unanimously voted to ban trans fat from prepared food. The ban, which would take place in Fall 2009 applies to any establishment where food is prepared for sale, including restaurants, delis, and fast-food chains. Packaged food in grocery stores and vending machines are excluded.

Friendly’s Plans Switch to Trans-free Oil

Friendly’s has begun switching to trans free oils. The initiative began in 55 of its restaurants, and is expected to be implemented in all locations by fall of 2008.
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County, Restaurants Strike Deal on Menus

King County officials and the Washington Restaurant Association have come to an agreement about menu labeling. To be effective January 1, 2009 restaurants with more than 15 locations must list total calories, saturated fat, carbohydrates and sodium. All restaurants must be completely trans fat-free by February 2009.
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Trans Fat Study Up For Md. Debate

The Maryland House of Delegates is considering a statewide trans fat ban. A study is due to get underway to see if a statewide ban is necessary. While the Restaurant Association of Maryland supports the study, it opposes the ban.

S.F. Supes Require Posting of Nutrition Info

The San Francisco Board of Supervisors adopted a law requiring nutrition information to be posted on restaurant menus. The hope is that consumers will begin making healthier food choices. It has been argued that those who choose to eat fast food are not label readers and will continue to not read the labels even though the information is provided.
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Baltimore City Council Passes Trans Fat Measure

The Baltimore City Council unanimously approved a bill aimed at reducing the risk of heart disease among Baltimore residents. This ban will prohibit products with partially hydrogenated vegetable oil, such as shortening or margarine.

Not All Trans Fats Are Equally Risky

Two studies have been conducted examining industrial trans fat and naturally occurring trans fat. The findings in both cases showed overall cholesterol levels were raised; however, the findings with the industrial trans fat had increased bad LDL cholesterol levels, whereas the naturally occurring trans fat had no negative effects on cholesterol.
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City Council Panel OKs Ban on Trans Fat

The City Council’s Public Safety and Health Committee voted to advance a bill to the full council that would ban trans fat in restaurants. The ban’s chief sponsor, City Councilwoman Agnes Welch, cast the measure as part of a larger crusade to reduce childhood obesity.

Conflict on the Menu

Obesity experts are criticizing New York City’s new law requiring restaurants with 15 or more locations nationwide to list the total calories per serving next to menu items. Experts claim that it may initially guide patrons to decide to eat lower calorie foods, but there is an increased chance that they will be left hungry and will splurge later resulting in a higher consumption of calories.
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Va. Senate Backs Phaseout of Trans Fats in School Food

The Virginia Senate has voted to phase-out trans fat in foods sold in the public school systems. The state superintendent is going to develop guidelines for the elimination. There is no set deadline, but the Senate has stated they will follow up to ensure that progress is being made. Trans fat policies around the state vary by each school district, and if a statewide ban were to occur it would take time to fully implement.
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S.F. Targets Artery-clogging Trans Fat

"The San Francisco Board of Directors voted to voluntary eliminate trans fat in restaurants. The Department of Health is drafting up rules and regulations for the voluntary mandate. The next step being considered is making the elimination of trans fats mandatory.
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Target Archer Farms Food Brand Eliminates Added Trans Fat

Target’s Archer Farms brand food has worked many months to be the first national label to cut trans fat from every item. Archer Farms provides affordable healthy food options to its consumers.

Councillor Proposes Trans Fat Rules for Winnipeg Restaurants

A city councillor member in Winnipeg is introducing a ban on margarine and cooking oil with more than two percent trans fat beginning January 1st, in addition to, requiring restaurants to declare the value of trans fat in items served. Some restaurants have voluntarily already made the change.
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Krispy Kreme Gets Rid of Trans Fat

Krispy Kreme announced that they are now serving products with zero trans fat. They felt the need to go trans fat-free when fast food and other restaurants were doing the same.

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Calgary’s New Trans Fat Rules Kick in on Tuesday

Calgary is the first Canadian city to regulate trans fat. Their plan will be implemented in two phases: 1) the use of oil, margarines and spreads to contain no more than two percent trans fat, and 2) by mid-January 2009 all processed and manufactured foods must contain less than 5 percent trans fat of the total fat content.
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Louisville, KY Passes Trans Fat Measure

The Louisville Metro Council has directed the Public Health Department to head an initiative to educate the public about the dangers of artificial trans fat. The Council has criticized the Yum! Brands for not eliminating artificial trans fat in all its chains. Long John Silver and A & W are still using hydrogenated oils in their food preparation.
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Artificial Trans Fat to Leave Westchester County, NY

Westchester County’s Health Board has voted to eliminate trans fat from restaurants. Efforts were first made voluntarily, but when a number of restaurants failed to make the voluntary changes, talks changed to making it mandatory.
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States Slow to Ban Restaurant Trans Fats

Many states are looking to New York City’s successful transition to be trans fat-free. Fifteen states have proposed either a ban or restrictions, yet no state is expected to pass any legislation on the matter by the end of the year. The National Restaurant Association and their state affiliates are the key opposition activists. The National Restaurant Association has stated that it does not oppose a phase out of trans fat; however, it opposes bans with timelines.

L.A. Kicks Off Program to Cut Trans Fats

Los Angeles County has kicked off its voluntary trans fat-free program. The program has restaurants apply with the Department of Public Health, and if upon inspection the restaurant is complying with the trans fat-free standards, the restaurant will receive a decal to place in the window. The restaurants are then posted on the Public Health website, in addition to, the website providing more information about the program.

Compass Group Points the Way to a Zero Trans Fat Course

Compass Group North America has eliminated trans fat and many saturated fats from the food its serves. Two companies under the Compass Group, Flik International and Bon Appetit were the first food service companies to go trans fat-free. Now it has spread throughout the parent company. By July 2007, all company affiliates are to remove trans fat from margarines and other spreads. By the end of 2007, Compass is also trying to eliminate trans fat from its snacked and baked goods.

Are Fast-food Fries Trans-fat Free?

Arby’s and KFC’s fries are the best choice for being trans fat-free. Wendy’s and Burger King’s fries contain more trans fat than they claim. McDonald’s fries met the claims of having no more than 8 grams of trans fat.

UK Moves One Step Closer to Ban on Trans Fats

Health Secretary Alan Johnson has headed the exploration of ridding the UK of artificial trans fat. Presently, he has asked the Food Standards Agency (FSA) to provide its urgent advice on the matter. The FSA held a board meeting for concerned parties to get opinions of those that are and would be affected.

Move to Ban Trans Fats

Ohio is considering legislation that would ban trans fat from restaurants with the overall goal of improving citizens’ health. It is hoped that the ban would help prevent obesity and reduce heart disease. The plan would start by phasing out trans fat in oils, and then result in a complete ban a year later.

Just for Tradition’s Sake, Trans Fat Might Stay

Philadelphia’s Committee on Public Health backed a bill that would leave neighborhood bakeries exempt from the trans fat ban. Local bakeries claimed the City Council should keep tradition alive and let them be exempt.

New Bill Proposes Stricter Trans Fat Labeling

A new piece of legislation was proposed to address what has been seen as a loophole for manufacturers to claim ‘zero trans fat’ when in reality a product may contain just under 0.5g of trans fat. ‘Trans Fat Truth in Labeling Act’ will ensure that consumers are aware they are eating even small traces of trans fat.

NYC Trans Fat Ban: Margarine a Lingering Offender

New York City conducted an inspection October 1st-5th, assessing restaurants after the three-month grace period of making the switch to trans free products was completed. It found that 96 percent of the 500 restaurants were complying with the ban. Twenty restaurants were found to be in violation, and margarine was the main culprit. The fines for offenders range from $200-$2000.

Philadelphia Council Urged Not to Open Trans Fat Loophole

The Philadelphia City Council voted in February to phase out trans fat from restaurants within the city. It gave such places as bakeries an extra year to comply with the changes. Now the City Council is considering making an exception for bakeries.
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Sic Transit Trans Fat

The U.S. Department of Agriculture has been bringing more awareness to the dangers of artificial trans fat to the health of individuals. The National Institute of Health Statistics has shown that coronary heart disease is among the leading cause of death in the United States, and with that, action to rid trans fat from American diets has been underway.

IHOP to Eliminate Trans Fat Frying Oil By Year End

IHOP will eliminate oil containing trans fat in pancakes by December 31st. IHOP is also working with its additional suppliers to reduce the amount of trans fat in the remaining menu items.
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Nassau Health Board Outlaws Trans Fat in Restaurants and Bakeries

Nassau County officials have banned artificial trans fat from restaurants and bakeries. The ban will go into affect for restaurants on April 1, 2008, and will go into affect for bakeries one year later.

Ninety-Four Percent of NYC Restaurants Comply With the Trans Fat Ban

Most restaurants in New York City have implemented the changes needed with the trans fat ban, impacting more than 3,300 restaurants within the city.

Judge Throws Out New York Rule Requiring Restaurants to Post Calories

Richard J. Howell, a federal judge, ruled against a measure that would require restaurants around New York State to post calorie content on their menus. The regulation is known as the New York City Health Code 81:50. The state restaurant association has argued that it superseded the Nutrition Labeling and Education Act of 1990.
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States, Cities May Require Nutrition Labeling at Restaurants, Judge Finds

A federal judge has written a decision that would allow cities and states to regulate if restaurants are required to provide calorie and other nutrition information on menus or menu boards. The federal judge has also provided cities and states with a clear outline of how to regulate menu labeling so it does not interfere with federal laws. In December, New York City’s Board of Health passed a regulation requiring that all restaurants list calorie information.
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California Legislature Passes Historic Menu Labeling Bill

Today California became the first state to pass menu-labeling guidelines. The California legislature will also be examining a bill that would phase-out the use of artificial trans fat.
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Experts Sort Out Good Fats From Bad

The United States and Canada teamed up to spread the word about the types of dietary fats. They created the ‘Dietary Fatty Acids’ to educate the public on how much of each type of fat should be consumed. It was noted that the healthiest choices are unsaturated fats.

Health Experts to Discuss Trans-fat Ban

Jefferson County is exploring the elimination of trans fat in its restaurants. Health experts from the University of Louisville are the first invited to testify before the Louisville Metro Council’s Health and Human Services Committee.

Terminating Trans Fats for Fitness

Aramark has eliminated trans fat from 400 higher education facilities, among them James Madison University. By February, all locations on the James Madison Campus were using hydrogenated corn and sunflower oil. Chick-fil-A and Market One; however, were using peanut oil.

C & K Market to Go Trans Fat-Free

C & K Market announced that on September 8th, Ray’s Food Place, Shop Smart and Price Less Foods would be using trans fat-free products in their delis and bakeries.

A Donut for Your Diet? The Truth About Trans Fat

Today Americans are told to avoid trans fat, in the 1960s Americans were told to avoid saturated fats, and now it is coming back full circle. Both types of fats are not good for one’s health. Three suggestions are offered: 1) choose monounsaturated oils, 2) read labels, and 3) choose healthier foods in general.
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Dunkin’ Donuts Dumping Most Trans Fats

Dunkin’ Donuts has eliminated trans fat from its menu items through the use of alternative cooking oil. The new oil is a blend of palm, soybean and cottonseed. All locations are to be completely trans fat-free by October 15th. The sister company Baskin Robbins is projected to be trans fat-free by January 1st.

Albertsons switches to trans fat-free oil for cooking

To eliminate trans fat from its delis, Albertson’s has made the change to trans-free canola oil. All stores are expected to have made the change by Labor Day.
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Yes, Deep-Fried Oreos, but Not in Trans Fats

The Indiana State Fair is trans fat-free. There were some skeptics that thought the change would result in a change in taste and tradition, but that was not the result. At a national convention held this November for fair officials in Las Vegas, the Indiana Fair Representatives will offer a workshop titled, “Going Trans-Fat Free.”
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Zero Trans Fat on Food Labels Doesn’t Always Mean Zero Trans Fat

Food labels are able to claim zero grams of trans fat as long as they contain less than 0.5 grams per serving, according to federal regulations. The problem being that most people consume more than one serving. The Center for Science in the Public Interest has urged government officials to ban food producers from using partially hydrogenated oils.

Trans-fat Strategy on Table

In June, the federal Health Minister Tony Clement told the food industry that they had two years to remove artificial trans fat from processed foods; otherwise the government would intervene with regulations. A Bay ward Councilor has proposed that any new contracts between the city and food suppliers should require menu items without trans fat. The Community and Protective Services Committee suggested that universities, hospitals and other schools also comply with the ban.

Pa. Ponders Trans Fat Ban

Pennsylvania has formed a task force to examine the issue of a statewide ban of trans fat. The task force’s goal is to find ways to protect the public’s health from the negative side effects of these fats. After the first task force meeting it is clear that educating the public is among the top objectives if a ban were to be implemented or not. Most members of the task force do not support a statewide ban.

Puyallup Fair Bans Trans Fats

The Puyallup Fair’s food will remain a little healthier since a ban on using trans fatty oil was initiated. The Fair’s organizers want to ensure the public that even with the trans fat gone, it will not take away from taste of the food offered. Eighty percent of the vendors were said to have already eliminated trans fat before the ban began.

Trans-fat Ban Idea Floated in Newton

Newton many join Brookline in cities that have banned trans fat in Massachusetts. The ban would not apply to food that is packaged outside the city.
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Some Restaurant Chains Still Serve Too Much Trans Fat, Group Says

According to the Center for Science in the Public Interest some fast food restaurants, such as Burger King, McDonald’s and Wendy’s have still not removed artificial trans fat to be below the 0.5 g per serving one month after the deadline.
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Broward Student Meals May Soon Be Trans-Fat Free

Broward County Schools are in the process of eliminating trans fat from food served, and are hopeful that it will be in effect by the 2008-2009 school year. They will also be examining the elimination of trans fat from vending machines on school property.

Menu Bill Would Order Nutritional Information

Montgomery County is proposing another health initiative through menu labeling, which will allow customers to see the nutritional value in their food options. This bill would apply to national chains with ten or more locations, and would be implemented by August 1, 2008 for restaurants that have already listed nutritional information on their menus. For all other restaurants, they will have one year to comply with the new law.
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Trans-fats Should be Banned – Expert at IFT

Walter Willett from Harvard University shared with food manufacturers and food professionals that Denmark is on the right track with the elimination of trans fat, and should be used as an example. In 2004, Denmark passed legislation that required food to have less than two percent trans fat, which meant that partially hydrogenated vegetable oil was no longer an option.

Spotlight: Handling Trans Fat-Free Oils

Many chain restaurants, such as Starbuck’s, McDonald’s and KFC have or are in the process of switching to trans fat-free products. Aramark has also neared its goal of eliminating trans fat from it service.
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How to Cut Down on Trans Fat?

Following New York City’s example, many states and counties, are taking action against artificial trans fat. Many large companies, such as Kraft, Nestle and PepsiCo have also eliminated or reduced trans fat in the products they manufacture.

Au Bon Pain to Eliminate Trans Fats

Au Bon Pain’s menu has 95 percent trans fat-free items, and the remaining items will be replaced by the end of the summer.
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Qdoba Mexican Grill Announces Nationwide Implementation of Trans Fat Free Oil

Qdoba is using frying oil with zero artificial trans fat, and will be implemented in all restaurants by the end of 2007. Currently, it has been implemented in New York City and Colorado. The tortillas and brownies have been free of artificial trans fat since 2006.

American Heart Association Urges African Americans to Pay Attention to the “Bad Fats,” Trans and Saturated

The American Heart Association is targeting African Americans in its new campaign, ‘Face the Fats,’ to bring more awareness to the dangers of trans and saturated fats to their health. Currently, heart disease is the leading cause of death among African Americans.

N.C. College Cafeterias Cut Down on Trans Fats

Many colleges and universities in North Carolina are following the lead of the food service industry and making the switch to trans fat-free products. The Compass Group is one of the dining service providers that are helping them achieve this goal.

It’s Still Fat City Despite ‘Trans’ Ban

A New York Post reporter found that five of the twelve restaurants that they ate at claimed to be trans fat-free when in reality they were not. No fines will be assessed until October, but the report showed that not everyone has yet made the switch.

King County Restaurants Told to Phase Out Trans Fats

To help combat the obesity epidemic, King County has told restaurants to begin the phase out of artificial trans fat in preparation for the February 1, 2009 deadline to ban trans fat. The County has given restaurants until August 1, 2008 to comply with menu labeling requirements.

Trans Fat Plan Would Be ‘Logistical Nightmare’

The King County Board of Health is criticized for proposing required menu labeling and a trans fat ban. Members of the Washington Restaurant Association say the costs with implementing such a requirement would be too costly for restaurants, and that it may be more effective to educate consumers on healthy food choices.
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Calorie Labels May Clarify Options, Not Actions

Many restaurant goers are now requesting nutrition information be accessible when ordering. Many cities are now adopting menu-labeling legislation, which is something that consumer’s want but restaurants do not.
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New York City’s Fast Food Calorie Labeling Rule Should be Upheld, Groups Urge Federal Court

The New York Restaurant Association has issued a lawsuit with New York City that would strike down the new law requiring calorie information to be disclosed. The Federal Court in New York is expected to reject the Restaurant Associations claim. The Restaurant Association claims it is preempted by federal law and violates the first amendment.
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‘Fat Cat’ Calgary Set to Slim Down

Calgary could be the first Canadian city to implement a trans fat ban. The Calgary Health Region has initiated action because Ottawa has extended its voluntary trans fat ban two years. The group wants restaurants to be trans fat-free by January 1st, and for all packaged food to be trans free by October 1, 2008. The new regulations would apply to any location that needs a food permit.
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Statewide Trans-fat Ban Gains Key Supporters

Massachusetts may become the first state to issue a statewide trans fat ban. The Massachusetts Restaurant Association does not oppose a statewide ban, and would prefer more than localized regulations. Brookline became the first city in Massachusetts to ban artificial trans fat, and Boston and Cambridge are also considering the ban. The trans fat ban is being widely accepted.
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Cici’s Pizza’s Menu Items Will Measure Zero Trans Fat by the End of This Year

Cici’s Pizza has offered most menu items without trans fat, and is working to eliminate trans fat from the remaining ingredients by the end of 2007.
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Legislature Looks to Trim Trans Fats

The Massachusetts Legislature is considering becoming the first state to issue a statewide ban of artificial trans fat. The Massachusetts Restaurant Association is not opposed to the ban because it is statewide and it will provide healthy benefits, and most restaurants are already making strides to take this action voluntarily. The legislation would eliminate oil, shortening and margarine with artificial trans fat within 6 months.

Rubio’s® Transitions to Zero Trans Fat Canola Oil

Rubio’s Fresh Mexican Grill has made a complete transition to trans fat-free canola oil. They tried many other oils before they finally decided that the canola oil enhanced the flavor and quality of the dishes they serve.

Subway First to List Calories on Menu Boards in Country

Subway is leading by example in New York City’s menu labeling law. Subway is the first chain restaurant to successfully display the calorie content for menu items. There are claims by the New York Restaurant Association that such menu labeling is a violation of the first amendment’s freedom of speech.
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NYC Eateries Ready for Trans Fat Switch

The transition in the first city to eliminate trans fat cooking oils has gone smoothly, as many fast food chains have already made the switch prior to the deadline of July 1. Oil companies such as Dow AgroSciences, and Bunge, who ramped up production in advance to make trans-free alternatives available, have made ease of the transition possible.

Canada Delays Trans Fat Regulations

The regulation of trans fat in Canadian food products has been delayed for two years, as Health Canada decided to move forward with a voluntary approach. Health Canada has adopted the Trans Fat Task Force recommendations, which call for regulatory limits by June 2008, applicable to all processed foods, domestic or imported.

Starwood to Eliminate Trans Fats

Starwood Hotels & Resorts Worldwide Inc. said by the end of the year, it plans to eliminate trans fat from hotels in the United States, Canada, and the Caribbean. Marriott and Omni hotels have also announced the elimination of trans fat in their food products, as have numerous restaurant chains.

Public Hearings on Proposed Trans Fat Ban

Nassau County will hold two public hearings to address the proposed regulation to ban trans fat from the county’s restaurants. If passed, the effective date to eliminate trans fat in respect to oils, shortenings or margarines for frying or spreads would be April 1, 2008.

Cookies Go Healthy with Launch of Ontario’s Trans Fat Free Shortening

A new ingredient, CoaVel, is touted by baking experts as the solution to removing trans fat from commercially sold baked goods. A food chemistry professor at the University of Guelph discovered CoaVel in 2003.

Arby’s Completes Removal of Trans Fat Cooking Oil From All U.S. Restaurants

Arby’s Restaurant Group Inc. is the first food chain to eliminate trans fat from their French fries, as they have completed the replacement of partially hydrogenated oil in their restaurants nationwide. Arby’s will now use a non-hydrogenated corn oil.

Talks Begin on Banning Trans Fat

A proposal to ban trans fat that was introduced last December has been revisited by the Louisville Health and Human Services Committee yesterday. This was the first step for the ordinance, which must be approved by the majority of the committee before the full council will hear it. A committee member mentions the need to hear from many restaurants and medical professionals before making a decision.

Albany County Cuts the Fat

Albany County lawmakers unanimously passed a resolution to ban trans fat in restaurants, thus becoming the first municipality in the state outside of New York City to do so.

Walmart Delis Eliminate Trans Fats

Wal-Mart stores can be added to the growing list of American companies shedding trans fat from their menus. Wal-mart began removing trans fat oil from its Supercenter and Neighborhood Market delis in January.

Carlson Hotels to Eliminate Trans Fats

Carlson Hotels announced their plan to switch to trans fat-free shortening in nearly 625 of the company’s hotels and resorts by December 31, 2007.

Coffee Seller to Cut Out Trans Fats

Starbucks Corporation will be removing trans fat from food and beverage items in stores located in the United States, Alaska and Canada by the end of the year, and will also begin working on markets outside North America.

Trans Fat Lawsuit Against KFC Tossed Out

A federal judge dismissed a lawsuit filed against KFC last year for not making customers aware of the trans fat in their chicken. The lawsuit was filed before KFC made the switch in all 5,500 US stores to trans fat-free soybean oil.

High Fat Intake Triples Heart Disease Risk

A Harvard study finds that women have triple the risk for heart disease when consuming a diet high in trans fat. The study will be published in the April 10 issue of the American Heart Association’s journal, Circulation.

Trans-Fat in Oakland Co. Restaurants Withdrawn

Oakland County has withdrawn a proposal to ban trans fat after finding there was not enough support for it. A new resolution that will focus on an education program about trans fat has been introduced.

How Processors Are Coping With Trans Fat Changes

FoodProductionDaily.com surveyed three food manufacturers to see the resulting effects on operations and products from removing trans fat. Unilever, Nestle and Northern Foods have all taken steps to eliminate the artificial substance, with only small requirements for new equipment.

Bill Would Require Chains to Disclose Nutrition Info

Council member, Phil Mendelson, has introduced legislation in the District, requiring restaurants that have at least 10 localities to include nutritional information on their menus. Calories, sodium, saturated fats, trans fat and carbohydrates would all be disclosed to the customer.

Buffalo Wading Into Trans Fat Debate

Buffalo lawmakers are proposing to ban artificial fats in restaurants in Buffalo and Erie County. The County may also consider requiring restaurants to inform customers of trans fat, by including it on their menu.

Health Initiative Down Under Targets Unhealthy Fats

Australia and New Zealand’s experts are putting the pressure on food processors to reduce the amount of trans and saturated fats in their foods.

IFST Publishes Trans Fat Information Statement

The UK’s Institute of Food Science & Technology (IFST) published a statement confirming the evidence that trans fat are harmful and should be reduced where possible.

Oleic-Acid-Rich Sunflowers Give Trans-Fat Alternative Study

Research shows that by genetically modifying sunflowers, shelf life of oil can be extended, and the health profile improved.

Burger King to get Trans Fat Free by 2008

Burger King has begun testing alternative trans free cooking oil in some of its restaurants, and will remove trans fat by 2008 in the United States and Canada. The company has spent two years testing for an alternative.

Pickering Gets on Trans Fat Ban

PICKERING -- Councilor Doug Dickerson wants to help Canadians get healthy. The Ward 2 City councilor introduced a motion at the Jan. 15 council meeting dealing with banning trans fat. He wants the City to urge the federal minister of health to pass legislation banning the use of trans fat in food preparation and that the ban take place no later than Jan. 1, 2009.

Trans Fat Ban For Arkansas Mentioned

Trans fat, the artificial, artery-clogging substance often found in deep-fried cooking, may be the target of at least one legislator this year, as lawmakers weigh how to fight the plague of obesity in the state.

Portland Looks at Banning Trans Fats

Could Portland be next to ban trans fat in restaurants? According to City Commissioner Randy Leonard, Portland is looking very seriously at banning trans fat this year.

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