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Prepared Foods December 12, 2006 William A. Roberts, Jr.	Editorial Views: Trans-formations Within three years, the FDA estimates, food labels promoting 0g of trans fat could help prevent up to 1,200 cases of heart disease and as many as 500 deaths a year. Is it time for foodservice to fall in line?
Food Processing March 2007 David Joy	Regulatory Issues: Trans fat tipping point For better or for worse, there seems to be no real, ongoing scientific debate about whether trans fats are truly dangerous.
Delicious Living January 2005 Sharon Palmer	What's Wrong with Trans Fats? Ubiquitous in processed foods, trans fats increase heart-disease risk and may contribute to diabetes, stroke, and cancer. Here are major sources and how to recognize it on labels.
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
Nutrition Action Healthletter April 2002 Michael F. Jacobson	FDA Fiddles, While Americans Die You won't see the word "trans" -- meaning heart-damaging trans fat -- on most Nutrition Facts labels any sooner than 2007. Knowing that the delay means 2,000 to 5,000 deaths each year doesn't seem to bother the food industry or the government one whit...
Food Processing June 2005 Kantha Shelke	Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.
Science News April 10, 2004 Edna Francisco	Stronger Proof That Trans Fats Are Bad A new study examining body fat adds weight to evidence that trans fats are associated with heart problems.
Prepared Foods September 1, 2005	Finding Trans Fat Unexpected Analytical Results Occur as More Than Hydrogenated Oils Contribute Trans Fats.... What Are Trans Fats?... More Than Trans Fat-Free... Blend Back to the Future...
AskMen.com February 12, 2004 Sarah Keefe	The Danger Of Trans Fats Find out why you should avoid trans fats like the plague, and discover how to eat the foods you love without the risk of inducing cardiac arrest.
The Motley Fool January 3, 2007 Alyce Lomax	Starbucks Slims It Down The coffee purveyor has removed trans fats from its goods in half of its U.S. stores. Starbucks shareholders should be glad the company is addressing what could have been an increasingly sticky situation for public opinion and, of course, sales.
Prepared Foods February 2, 2007 Barbara T. Nessinger	The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.
Science News July 19, 2003 Janet Raloff	No Hiding Most Trans Fats Under new FDA rules that take effect in 2006, manufacturers and bakers will have to identify trans fats wherever they occur in amounts of 0.5 gram or more.
Prepared Foods August 2007 Elizabeth Mannie	A Fat-finding Mission Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators.
Prepared Foods January 2008	Functional Benefits of Trans and Saturated Fats Trans and saturated fats possess functional properties that make them key components in traditional formulas.
Nutrition Action Healthletter June 1999 Margo Wootan	Special Feature - Trans Fat Here's a guide to dodging the trans fat that restaurants throw at you. The numbers come from our analyses of typical restaurant foods over the last five years...
Reactive Reports Issue 56 David Bradley	The Weighty Issue of Fat Spread the word: trans fats make you fat.
Food Processing August 2010 Diane Toops	Toops Scoops: Cargill builds a sustainable supply chain for its oils How do you turn wellness trends into reality? It comes down to the mystery of the black box -- problem-based situations that offer a hypothetical mystery and need to be solved.
Food Processing May 2009	Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.
Food Processing February 2006 Kantha Shelke	Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
Food Engineering September 1, 2005 Joyce Fassl	Battle of the American bulge continues Delivering health- and diet-conscious food and beverage products is good business for manufacturers whose customers are retailers. But for those whose major customers are fast food or family restaurants, fat is still the name of the game.
Prepared Foods March 7, 2007	Praising Trans Fats Distorting food issues can lead to bad food policy or consumers making poor choices.
Nutrition Action Healthletter December 2001 Jane Hurley	Better Than Butter? Supermarket shelves now offer dozens of margarines (they're called spreads if they're less than 80 percent oil) that are low in artery-clogging saturated and trans fats. Here's how to find them...
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Prepared Foods December 1, 2005	The Thin Line Mainstream-media publicity is driving consumer's soy awareness... The good and bad of trans-fat hydrogenation...
Food Processing November 2009 Diane Toops	Soybean, Canola Pace Specialty Oils A little fat plays an essential role in a healthy diet - as long as it doesn't end up on our thighs.
Prepared Foods September 1, 2005 Lauren Swann	"Trans"-lating Trans Fat and Allergen Label Lingo Tracking trans fats and listing allergenic ingredients are now priority label pursuits. Unexpected industry translations of requirements are compounding the transition.
Science News December 16, 2006 Janet Raloff	Trans Fats Are Bad, Aren't They? As New York moves to ban trans fats from fried and baked restaurant fare, little attention has been given to the potentially beneficial trans fats in dairy products and meats.
AskMen.com Shannon Clark	Oil Varieties And Nutrition We've put together a guide to different types of cooking oils and the nutritional value of each.
Prepared Foods June 1, 2005 Leslie Skarra	Solving the Trans Fat Issue As the January 2006 deadline that will require food processors to label trans fat on the Nutrition Facts panel approaches, it is important to note that new crop-breeding technologies soon will offer oils inherently lower in trans fat than their modern day counterparts.
Food Processing May 2007	Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil.
Food Engineering May 1, 2005	Regulatory Watch FDA seeks public comment on proposals to improve nutrition labels on packaged and processed food... International Dairy Foods Association is helping cheese manufacturers meet trans fat labeling deadline... etc.
Food Processing October 2009	Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.
The Motley Fool January 30, 2007 Alyce Lomax	McDonald's Cuts the Fat Phew! McDonald's finally came up with a healthier oil for its fries. The fast-food giant sure has been firing on all cylinders lately -- its recent quarterly earnings told the tale.
Food Processing March 2008	Trans fat solutions continue to evolve The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.
Food Processing October 2005	From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies.
The Motley Fool October 30, 2006 Alyce Lomax	Healthier Fried Chicken at KFC? With the furor over trans fats, nobody is likely to be surprised that Yum! Brands' KFC has added its name to the list of restaurants stripping trans fats out of its menu items.
The Motley Fool June 16, 2006 Brian Gorman	KFC's Trans-Fat Troubles Amid growing negative publicity, can the Colonel afford to resist reducing trans-fatty meals?
AskMen.com July 29, 2013 James Fell	Why Fat Makes You Fat Protein has the highest satiety factor of the three macronutrients. Carbohydrates come second, and fat is hardly satiating at all.
The Motley Fool December 12, 2005 Brian Gorman	Kellogg's Trans-Fat Tradeoff Kellogg's use of a new soybean oil could constrain its ability to sell overseas due to European mistrust of genetically modified products. Investors, take note.
Prepared Foods February 4, 2006 Marcia A. Wade	Loose Lipids While every oil has its "strengths and weaknesses," what matters most is how a particular type of oil affects the Nutrition Facts panel.
Food Processing April 2007	Wellness Foods HealthBites: April What's happening in the world of nutrition and health.
Food Processing January 2007 David Joy	FDA considers functional foods There is no formal regulatory definition associated with the term "functional foods," but the FDA is soliciting information and comments on whether or not these foods should be regulated more strictly.
AskMen.com Sabrina Rogers	Q&A: Too Much Tuna, Sodium & More What's the deal with trans fats? Why is sodium so bad for you? Can you eat too much tuna? What the heck are nitrates? Read answers to these burning questions and more.
Prepared Foods April 1, 2006 Marcia A. Wade	Fat Magic Cutting the fat from a food formula is not necessarily a problem when fat replacers, such as gums and starches, help recoup the functionality lost in those reduced- and low-fat products.
AskMen.com John Romaniello	Fat Is Good For You There is not sufficient evidence to support current guidelines advising us all to cut down on saturated fat
Food Processing January 2009 Diane Toops	Weighty Issues Surround Healthy Food Choices Consumers feel increasingly good about their health, but a disconnect with caloric intake continues.
Food Processing November 2011 Mark Anthony	Consumers Seeking Oils With Health Benefits After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.
AskMen.com Adrienne Turner	Cooking With Different Oils All you need to know about oils, butter, margarine and cooking sprays, as well as the best ways to use them.
Food Processing October 2007	Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers.
AskMen.com Simon McNeil	Lose The Fat Generally, fat consumption is the most important component that needs monitoring in a diet designed for weight loss. But many say that the amount of calories is the most important measurement. The truth is, the ideal is to monitor both. Here are some guidelines.