Bakeries report progress on removing trans fat, additives

Bakeries report progress on removing trans fat, additives

“So while they want it and they’re going to feel better if you say no trans fat, immediately though you run the risk of them going, ooh, I don’t like that you changed the flavor." —JONNA PARKER, Nielsen Perishables Group

For many in-store bakeries, the FDA’s proposed ban on partially hydrogenated oils — a major source of artificial trans fat — seemed like a no-brainer given what their customers are asking for and the progress they’ve already made in reformulating products. 

“Most all the products in our bakery have been ‘clean’ for a long time, so it’s not really been a real hot button for us. We kind of got ahead of the curve about 15 years ago,” said Scott Fox, bakery director,

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