Originally published January 31 2006
Kraft responds to labeling deadline by lowering the trans fat levels in its products
by Mike Adams, the Health Ranger, NaturalNews Editor
In 650 of its products, Kraft Foods has lowered trans fat content, just in time for the Jan. 1 deadline that requires all food companies to label trans fat content in their products.
In its reformulation efforts, Kraft Foods also ensured that the overall fat content in its products was not increased, the company announced this week.
"In some cases, we even had to develop proprietary blends of oils to help meet our goal of ensuring that the combined level of saturated fat plus trans fat did not increase as a result of the reformulation," said Jean Spence, the company's global technology and quality executive vice president.
A 0g trans fat per serving label will now be carried by well-known brands such as Kraft Easy Mac, DiGiorno Thin Crispy Crust Pizza, original Oreo cookies and Wheat Thins crackers.
With the completion of its reformulation efforts, the company says that fewer than 2.5 percent of its products covered by the Food and Drug Administration (FDA) rule will be required to bear labels declaring the presence of trans fats.
Indeed, food makers are desperately looking to remove trans fats from their products before the 1 January labeling deadline.
Trans fat, formed when liquid oils are made into solid fats like shortening and hard margarine, have effectively been linked to higher blood levels of bad (LDL) cholesterol that increases the risk of heart disease.
And according to the American Heart Association, 70.1 million Americans suffered from heart disease in 2002 (34.2 percent of the population), and the mortality figure was 0.93 million.
The issue first came into the limelight in 2003, when Californian attorney Stephen Joseph sued both Kraft and McDonald's over the trans fat content of their products.
Without an audacious lawsuit -- seen by many as ridiculous at the time -- the issue may well have remained dormant.
"We're continually working on ways to enhance the nutritional profiles of our products," said Lance Friedmann, Kraft's global health and wellness senior vice president.
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