Food industry makes progress on removal of trans fats
The presence of trans fats in the food supply continues to decline according to Leon Bruner, chief science officer for the Grocery Manufacturers Association (GMA) who commented on the progress being made by the food industry to eliminate these fats.
“Through our efforts at product reformulation and the development of suitable alternatives, trans fats that are not naturally occurring have been drastically reduced in the food supply,” he said.
Since 2003, Bruner said food manufacturers have voluntarily lowered the amount of trans fats in their food products by more than 75 percent. These efforts continue today with the vast majority of trans fats in food products expected to be removed by 2017, according to GMA.
“We look forward to working with the US Food & Drug Administration as we continue to achieve further reductions of trans fats in food products to the lowest levels possible,” Bruner said. “We are actively gathering the information FDA requires so they can make the determination of the level and uses permissible in food.”