During the past two years, artery-clogging trans fats have quickly earned a reputation as a dietary bugaboo, inspiring food manufacturers, restaurants and bakeries to reformulate recipes and change their frying oils. In some cases, with some foods, these changes have been expensive or problematic, but the consensus now seems to be that removing partially hydrogenated fats can make many fried foods and baked goods significantly healthier without a sacrifice in flavor. Amid these shifts, ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

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 a complimentary copy of SN's salary survey sent to you by email.

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.