Trans-fat transfer gains pace

The European food industry is gearing up to reduce the amount of trans-fatty acids (TFA) in its products. "More and more of our clients are asking us to help them to understand the trans-fatty acid content of their products, and to find ways of removing them where possible," says Rob Griffiths, who heads the Lipids Laboratory of Reading Scientific Services Ltd (RSSL).

The impetus comes from US labeling laws introduced in 2006, requiring the TFA content of foods to be specifically indicated. In addition, the FSA proposals for front of pack labeling will make it more obvious to consumers that they should limit their consumption of products containing high levels of TFA. Similarly, other countries - most recently Canada - are looking to follow the lead of Denmark, which requires TFA to constitute less than 2% of the total oil and fat content of any product.

The Institute of Medicine recommends that TFA consumption be kept as low as possible within the context of a nutritionally adequate diet. Consumption of TFA (specifically TFA derived from hydrogenated fat) is implicated in raised levels of LDL cholesterol, and therefore an increased risk of coronary heart disease. That said, there are other types of TFA, such as conjugated TFA from animal sources that may be beneficial to health, so it is important that food producers fully understand the nature and impacts of the fats they use in their products.

RSSL´s Lipids Laboratory has expertise in all aspects of fat analysis and fatty acid profiling including the routine determination of TFA content, while new product development specialists at RSSL LinTech are able to help clients reformulate products with a lower TFA content. 'There is no doubt that the pressure is on food producers to better understand the fats they are using and to formulate products that contain less or no TFA." concludes Rob Griffiths. "Whilst the UK has not no legal limit on TFA content, it is clear that many responsible manufacturers and retailers are acting in the interests of consumers and imposing their own restrictions on the use of hydrogenated fats in their products. The evidence of increased demand for TFA related services within RSSL is that the food industry is actively seeking ways to remove TFA."