Thursday, December 30, 2010
Most bakeries in California have already stopped using trans fats ahead of a state imposed deadline -- but for those that haven’t, it’s going to be tough to keep their doughnuts consistent.
Starting January 1, bakeries in California will stop using products containing trans fats. But many bakeries have already stopped using those products.
Trans fats lower good cholesterol, while raising bad cholesterol -- and they come in many commercial baked goods, like chips, crackers and cookies. They are found in partially hydrogenated oils. California lawmakers have already banned restaurants from using those oils.
The Retail Bakers Association of America represents about a hundred California bakeries. Co-president Rick Bittner said many bakeries have already switched away from products with trans fats. Bittner said those that can’t, like donut makers, are in a bind.
"There is substitute shortenings, that are trans fat free, but they do not work well in many baking applications," Bittner said.
Bittner said the bakeries that rely on shortening might be willing to take fines up to $1,000 to keep their products consistent. Bakeries have had a year to prepare for the changes.