First it was carbs. Now it's trans fats. Supermarket bakeries are eliminating the cholesterol-boosting villain one cookie at a time. Just as carbohydrates are common in baked goods, so, too, are trans fats. They are made when hydrogen is added to vegetable oil, a process known as hydrogenation. Food makers like hydrogenated and partially hydrogenated oils because they increase product shelf life and flavor stability of foods containing the fats. In recent years, however, trans fats have ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Salary Survey 2015

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.