A trans fats ban was announced by US regulators this week, which included foods like donuts, microwave popcorn, and frozen pizza. The banned of partially hydrogenated oils or PHOs, will impact many bakeries, makers of processed food, and other mouth-watering sweet and fatty food producers including vegetable shortening.
Before the ban will be fully implemented, bake shops and other trans fat foods users should find other cooking fats to utilize, like palm oil, butter or lard, said Wired. But, the substitute ingredients may prove to be expensive.
The probable effects of this ban are higher operating costs and the change of taste and texture of the food. Customers are bound to hate the change.
As a matter of fact, many confection products like margarine or Crisco have a distinct flavor due to PHOs, as its key ingredient.
The U.S. FDA announced on Tuesday that PHOs will be banned beginning June 2018. This ban is said to save thousands of lives.
One reason for the trans fat ban is that PHOs are not classified as “safe” even in small doses, said India. It allows no exemptions.
The main characteristics of trans fats are that at high temperatures, they do not melt, they also provide texture to canned icing and creating a unique flavor in fried foods. They also prolong the shelf life of baked goods.
However, the FDA deemed that PHOs have no health benefits, following a large-scale research.
Food manufacturers were mandated to include trans fat nutritional info on the labels starting 2006. After a mini version of the PHO ban in 2013 was launched, food producers of chewing gum called it “overly broad.”
While, General Mills and other food manufacturers persuaded the FDA to set lower caps on PHOs, as an alternative of a complete ban. But, it was denied.
The trans fat ban is partly due to its high risk of heart disease, the top cause of death globally. In 2012, 7.4 million people died of coronary diseases.