Replacing trans fats in the in-store bakery is no piece of cake. That's the consensus at a handful of supermarkets that have tinkered with substitutes for hydrogenated and partially hydrogenated oils, which are widely used in frosting, cakes and cookies. "Even just reducing a product's trans fat [content] might change its integrity and the customer might not purchase it anymore," said Maria Brous, spokeswoman for Publix Super Markets, Lakeland, Fla. "A cookie or a turnover still has to ...

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