Australian food industry targets trans fat reduction

By Neil Merrett

- Last updated on GMT

Related tags: Trans fats, Nutrition

The Australian food industry has vowed to significantly reduce tran
fats within its products by the end of the year, to meet increasing
health concerns over their products.

The announcement comes amidst mounting pressure from the Australian government and local food safety officials for processors and restaurateurs to find alternatives to using trans fatty acids and other saturated fats in their foods. Trans fats in particular have been increasingly unpopular amongst consumers and formulators due to health concerns linked to their use. Due to these concerns, the Australian government had been considering the possibility of compulsory labelling on food products to show the exact content of trans fats present. Under current legislation Australian processors are only required to reveal information about the presence of trans fats in relations to a particular health claim. To avoid this compulsory labelling, companies including McDonald's, KFC, Krispy Kreme and Hungry Jack's agreed to find solutions to cutting out trans fats from their products by September at a meeting in Sydney yesterday. Chirtopher Pyne, The Australian minister for health and ageing, welcomed the decision as a major breakthrough in reducing trans fats within the country's food chain, adding it will set an example for all processors. "There are some companies that have moved to remove all saturated fats, and I think most other companies will follow suit,"​ he said. Speaking at the inaugural Australia New Zealand collaboration​ on trans fats​ last month, Pyne stressed that Australian processors were on the right track in their approach to trans fats. The collaboration found that Australians on average were consuming only 0.6 per cent of their daily - 0.4 per cent lower than levels recommended by the World Health organisation (WHO). While adding that greater advances in removing all forms of saturated fats must still be made, Pyne was encouraged by the industry's stance on the issue. "While we are doing so well, I would still like to get that level down further and the reliance on saturated fats down also,"​ he said. Trans-fatty acids are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing. But scientific reports that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation and influence other risk factors for cardiovascular diseases (CVD), have seen growing criticism of their use. This has led to a well-publicized bans in New York City restaurants of trans fats, while company's like Kraft have also moved to reformulate their recipes for products like its Oreo cookies to make them trans fat free.

Related topics: Science, Fats & oils

Related news

Show more

Related products

show more

Deep-dive into improving packaging line efficiency

Deep-dive into improving packaging line efficiency

Sidel Group | 03-Nov-2020 | Technical / White Paper

Ever wondered what is the best way to improve your packaging line performance? Learn about the ins and outs of line regulation and accumulations in 3 steps:...

Free booklet: Fat extraction for food analysis

Free booklet: Fat extraction for food analysis

BÜCHI Labortechnik AG | 09-Dec-2019 | Technical / White Paper

Fat extraction is a standard reference method for quality control, labeling and satisfying stringent regulations. "The five essentials of fat extraction...

Stable antioxidants for deep frying applications

Stable antioxidants for deep frying applications

Kancor Ingredients Limited | 22-Jul-2019 | Technical / White Paper

Large quantities of wastage occur for frying oil in the snacking segment. When oil is fried at high temperatures, it quickly reaches its smoke point and...

Edible Oil Oxidation Monitoring with the microESR

Edible Oil Oxidation Monitoring with the microESR

Bruker BioSpin | 04-Jul-2018 | Application Note

Rancidity of vegetable oils occurs during storage and is caused by oxidation of unsaturated fatty acids, resulting in foul odors and tastes in the product....

Related suppliers

Follow us


View more