When the FDA trans fat labeling went into effect on January 1, 2006, no one suspected the issue would heat up not only for food manufacturers, but for restaurateurs as well.
Just a few months ago, the debate was thrust into the public spotlight as New York City became the first city in America to decree that all restaurants must eliminate trans fats from their menus. Regardless of whether it’s a five star establishment or the corner donut shop, every eatery will be affected.
While questions about replacement options and discussions mount, many American cities are looking at New York City’s maverick move and considering similar laws.
And so it began in the US: an industry debate grew to national scope as politicians jumped on the bandwagon to use the trans fat replacement issue as a platform for a more general discussion on better health through legislation.
In just one year, this flurry of activity changed the landscape tremendously. In bistros across the country, restaurateurs and diners alike are talking about trans fats and what replacement options are available for food manufacturers who are complying with labeling laws. Every day, newspaper articles highlight how manufacturers are showing a healthier side by utilizing other fats and oils.
As New York restaurants wrestle with these issues, many international and national chains such as KFC, Starbucks and others have already announced that they are eliminating trans fats as an ingredient.
THE AMERICAN CONSUMER
Now more than ever, consumers are trying to sift through an influx of information. They seek to understand the nutritional aspects of fats and oils in their diet and get a better grasp of which ones are good and bad and just how seriously they need to take the trans fat issue.
One company, Loders Croklaan, believes the most important ingredient to success is the consumer – who must approve of the flavor and texture of any baked good.
“We strive to maintain a keen understanding of consumers’ perception of these pivotal issues, such as how are they reading food labels, how they view a menu that includes ingredient information and what is their opinion of trans fat substitutes,” says Gerald McNeill, vice president R&D and Marketing at Loders Croklaan.
The results of the company’s surveys drive product development at every step. For example, a recent survey by Synovate found there is acceptance of saturated fats over trans fats, and that palm oil is a welcome alternative to partially hydrogenated vegetable oil. The company shares this insight with food manufacturers to help them provide alternatives that work – in the mixing bowl as well as in the marketplace.
SPECIALITY FATS
Confusion in the shopping aisle The Synovate research shows that consumers are still looking for guidance in making food choices. There’s still confusion in the shopping aisles when it comes to reading labels.
In one recently completed study (number four in a series), consumers overwhelming showed a preference for ingredients that were free of trans fats. They were presented with three options for a serving of fried chicken strips and french fries made with different oils:
• Restaurant 1 had 12g saturated fats and 19g trans fat
• Restaurant 2 had 18g saturated fats and 0g trans fat
• Restaurant 3 had 19g saturated fat and 3g trans fat
The results found that. most frequently, consumers selected Restaurant 2 over the other options by a large majority because the food contained 0g of trans fats. Saturated fats were considered less unhealthful than trans fat.
Consumers find labeling on food packaging less straightforward, even if there’s a zero trans fats mention. In the US, ‘zero trans fats’ can mean less than 0.5g, making it harder for consumers to track their trans fat consumption. In addition, ingredients like partially hydrogenated oil confuse purchasers; the American consumer is unsure of what to look for, and what to avoid, on the packaging label. Loders Croklaan’s approach is to provide a straightforward solution: a complete line of products containing no trans fat and no hydrogenation, called “SansTrans”.
NEW PRODUCTS
Although replacement of trans fat ounce for ounce with saturated fats is almost universally recognized as a significant health improvement, Loders Croklaan recognized a demand for lower saturates in certain products. Although either trans fat or saturated fat is essential to maintain proper taste and texture in the majority of baked goods, its R&D team came up with a product that satisfies all requirements: SansTrans RS39 T20.
This is a reduced saturate, trans-free, non hydrogenated all purpose shortening ideal for bakery use and dairy substitute systems. It offers the same functionality as traditional bakery shortenings but with 30% less saturated fat than typical trans-free alternatives.
SansTrans RS39 T20 is based on palm and canola oil,” says McNeil. “The product is naturally saturated and its solid fat crystallizes readily in the ideal beta-prime form.”
Loders Croklaan’s standard line of trans-free shortenings and oils is prepared without hydrogenation and possesses properties comparable to partially hydrogenated vegetable oil products.
The advantages of SansTrans Fats and Oils compared to hydrogenated shortenings are many:
• consumer-friendly labeling
• it’s produced without hydrogenation
• is highly stable, long shelf life
• has excellent creaming and aeration
• exhibits ß-prime stable properties
• is non-GMO, 100% vegetable oil
• cost effective
• kosher.
IT'S ALL ABOUT TASTE
On the restaurant front, many are working to develop a solution to help restaurants make french fries, that all-American favorite, without trans fats and keep the great taste. The quandary reflects a more widespread problem, that cooks need to re-learn how to prepare a great variety of foods in order to get that same flavor, or crunch, consumers want. Panera Bread, a leading bakery chain with outlets nationwide, is one business that’s putting this theory into practice. The company recently substituted the trans fats in its baked goods with butter and palm oil, as reported by Cox News Service. Customers say they prefer the new, buttery taste. “The key to driving market penetration? Taste,” continued McNeill.