This section explores the new focus on trans fats within the foodservice industry; government mandates to limit trans fats, and industry responses to this concern. The mandatory nutrition labeling of trans fats on packaged foods has prompted many food manufacturers to voluntarily reduce or remove trans fats from their products. So the focus has now shifted to the foodservice industry. Food ingredients that contain trans fats and the use of partially hydrogenated frying oil are both major contributors to the trans fat content of menu items. It is estimated that 38% of our fat intake comes from restaurant food. It is difficult for foodservice patrons to determine the trans fat content of foodservice products since, unlike retail packaged food products, there is no mandatory nutrition labeling, and access to nutrition information of menu items is often limited. Government response to this concern has resulted in several U.S. cities mandating the removal of trans fats in restaurants. For example, in New York City, the phase out of artificial trans fats in restaurant foods will happen in two stages. First, restaurants will have until July 1, 2007 to make sure that all oils, shortening and margarine containing artificial trans fats used for cooking have less than 0.5 grams of trans fat per serving. The second deadline is July 1, 2008. By that date, all foods containing artificial trans fats must have less than 0.5 grams of trans fat per serving. Packaged foods served in the manufacturer’s original packaging will be exempt from that requirement. (Source: NYC Department of Health and Mental Hygiene press release August 10, 2005). In Canada, brisk voluntary efforts on the part of foodservice operators and food manufacturers to change to trans-fat free oils reflect a strong preference to avoid government mandates. (Source: The Ban on Trans, Canola Digest, Jan/Feb 2007) Restaurants are responding by asking their foodservice distributors to supply trans-fat free cooking oils and ingredients, and communicating these healthful changes to their patrons through on-site signage and websites. Visit The 4 Factors for Fit Frying and Menu Impact sections to learn how to fry more healthfully, learn about trans-fat free food products and to access healthy fried food recipes. |
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