Milling & Baking News - December 20, 2005 - 19

consumption of trans-fatty acids at
levels found in the United States resulted in a significant increase in
L.D.L. and a potential decrease in
H.D.L. Results from epidemiologic
studies (observational studies) also
supported these findings and showed a
positive association between the intake

of trans-fatty acids and the incidence of
coronary heart disease (C.H.D.).
As concern over such findings grew,
so did pressure on the F.D.A. to regulate
trans fat in foods. Although some advocates called for an outright ban on trans
fat in foods, the agency chose instead to
require labeling of its presence.

&$!
!REYOUPREPAREDTOMEET
THENEW&$!GUIDELINESFOR
TRANSFATTYACIDLABELING
6ENTURA&OODSHASREAL

,Port nd,
V Salem , OR
IJb

ANSWERSTOTHE.O4RANS

41Laa, MNV
W eokeahe W l

V St JoeepI., NO

Che
mber Ie-g, PA

L,a AI a.lea

V' cItyolIeduaiy

Bieaffl 0l.aaa. AL

at Worth, TX

Opelooea,, LA

YenturaFOOdS,LLC

)SSUE#ALLOREMAILFOR
OURDETAILEDBROCHUREON
SOLUTIONSFOR
YOURAPPLICATION

sWWWVENTURAFOODSCOM

I
1

20 / Milling & Baking News, December 20, 2005

With the start of the new year, food
processors must disclose the content
of trans fat if present in their products. The regulation was published
as a final rule in the Federal Register of July 11, 2003, pages 41434 to
41506, and included a sample of the
redesigned Nutrition Facts Panel. The
F.D.A. added an extra line to the panel for trans fat declaration. Trans fat
content is to be measured to the nearest 0.5-gram increment, and products
that contain less than 0.5 grams trans
fat per serving are considered transfat-free. The word trans may be italicized. Listing of a % Daily Value for
trans fat is omitted because neither a
Recommended Daily Intake (R.D.I.)
nor a Daily Reference Value (D.R.V.)
has been established.
To help industry comply with the
new rule, the F.D.A. published a notice
in the Federal Register of Sept. 1, announcing that the agency is "preparing
a guidance document to notify the public of procedures being implemented by
the agency to assist firms that wish to
request, on a case-by-case basis upon
an appropriate showing, an extension
to use existing label stock after the effective date of the trans fat labeling final
rule." In October, the American Bakers
Association sought an industry-wide,
6-month blanket extension of the transfat labeling requirement.
Health Canada also recently addressed the trans-fatty acid issue. It
formed a Trans Fat Task Force charged
with developing strategies to effectively eliminate or reduce to the lowest level possible processed trans fat
in Canadian foods. Among the recommendations in its interim report published in August 2005, the task force
said only foods containing less than 0.2
grams of trans fat should be described
as trans-fat-free.
Canada's nutrition labeling regulations mandate the listing of calories
and the content of 13 core nutrients,
including trans fat, in Nutrition Facts
tables on the labels of most prepackaged foods by Dec. 12, 2005 (Dec. 12,
2007, for small manufacturers).

What's next for fats and oils?
So what will the future hold for
hydrogenated fats and oils? Because
their functionality is so valued by the
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - December 20, 2005

Table of Contents for the Digital Edition of Milling & Baking News - December 20, 2005