Food News: Trans Fat Fight Claims Butter as a Victim
Not all trans fat is created equally, but to the FDA and for labeling purposes, natural and artificial trans fats are all the same, forcing a lot of bakers to actually use artificial instead of natural ingredients to hit the "trans fat free" label that chains like Starbucks are demanding from their foods.
Some researchers believe that the trans fat that occurs naturally in butter, meat, milk and cheese might actually be healthy. But to satisfy companies that want to call their foods completely free of trans fats, bakers like Mr. Reich are altering serving sizes, cutting back on butter and in some cases using ingredients like trans fat-free margarine.
Mr. Reich still uses butter for many of his clients, but he has had to adjust what he bakes for almost 500 Starbucks stores from Philadelphia to Hartford.
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Posted by Michael Dupuis at March 10, 2007 8:33 AM