First, there was the transition from animal-based to plant-based oils and fats. Next, it was the reduction of tropical oils such as palm, palm kernel and coconut to reduce the level of saturated fats. Now, the trend is to remove or reduce the level of trans fatty acids. Trans fatty acids occur naturally in products such as meat, dairy and some baked goods; but, hydrogenated oils contribute the majority of trans fatty acids to our diet.
Partial hydrogenation originally was developed to improve oil stability and change liquid oils into semi-solids so that fats and oils could be used over a broader range of applications. As the understanding of the medical implications of trans fats evolves, what does it mean to those who develop food products?