The FDA is Banning Trans Fat
Partially Hydrogenated Oils are No Longer Generally Recognized as Safe
In June, 2015, the FDA announced that Partially Hydrogenated Oils (PHOs) are no longer “generally recognized as safe” (GRAS) for use in human foods. The FDA based their determination on available scientific evidence and findings of expert panels. These studies link trans fat consumption to increased levels of low density lipoprotein (LDL) cholesterol (bad cholesterol) and, therefore, to increased risk of heart disease.
According to Mayo Clinic, some meat and dairy products contain small amounts of naturally occurring trans fat, but most trans fat comes from the industrial process of adding hydrogen to vegetable oil creating PHO. PHOs are the major dietary source of industrially produced trans fat in processed food.
The FDA is providing a 3-year compliance period (until 2018) for the food industry to gradually phase out the use of PHOs.
How To Identify PHOs on a Food Label Ingredient Statement
The first indication of trans fat in a food is on the Nutrition Facts panel of a label. Food manufacturers are required to list trans fat if the product contains 0.5g per serving or more of trans fat. If the product has less than 0.5g of trans fat per serving, it can be listed as 0g on the Nutrition Facts panel. It is a good idea to read the ingredient statement to confirm that Partially Hydrogenated Oil is not listed as an ingredient to confirm that any trans fat listed as 0g per serving does not really have a small amount of trans fat.
Cook’s Delight® Soup Bases Do Not Have PHOs or Trans Fat
Explore Cook’s Delight® soup base & flavor concentrates options on the Cook’s Delight® Complete Product List.