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Trans Fats in Whipped Toppings |
| Flavor Right Foods Group is proud to be the only company on the market currently with both a non hydrogenated oil based whipped topping and whipped icing, which are registered by Flavor Right under the brand name TransZero®. Flavor Right developed this line in an effort to make available to the market a whipped topping and icing that are hydrogenation free, and which contain zero grams trans fats even at high serving sizes, allowing customers to reduce or eliminate their risk of "hidden, artificial trans fats". The intent of this letter is to explain Flavor Right’s understanding of FDA regulations and how they might affect your treatment of whipped topping and icings used in your finished products.
However, certain municipalities including NY City, Boston, and others have further tightened trans fat regulations. In most cases these "bans" are instituting fines for restaurants and/or bakeries that produce and sell food items that contain over .5g trans fat/serving. These bans are also very careful to focus on "artificial trans fats," which are trans fats created during the partial hydrogenation of fat, rather than the naturally occurring trans fats found in dairy products. This focus on artificial trans fats is the result of various recent studies that have indicated that it is artificial trans fat that is most dangerous to health. For more details regarding the NYC ban, see: http://www.nyc.gov/html/doh/downloads/pdf/public/notice-adoption-hc-art81-08.pdf While products that are under .5g trans/serving generally are within ban restrictions and can be labeled as "0" trans on nutritionals, there are two major caveats in doing so:
Whipped toppings are an example: topping serving sizes are extremely small at 7-11g (or 35g on whipped icing), at which levels trans fat is rounded to zero due to the small serving size. However, many desserts contain many times this amount of topping, often resulting in well over .5g trans/serving on the finished dessert. ACTUAL trans levels from 100g nutritionals on ingredients should always be considered. As an example, Flavor Right has encountered a national food service chain that uses 900g of topping in and on a single cheesecake. The chain initially believed that the cheesecake was "zero trans" since the nutrition panel PER SERVING of regular, hydrogenated oil based whipped topping said it was 0g (per 7-11g). In reality, however, due to the 900g volume involved, the product contained over 1.5g of trans/serving of cheesecake due to the topping alone (not including trans fat from other ingredients).
One of the largest consumer advocacy groups proclaiming this message is www.bantransfats.com. On this website hydrogenation is strongly targeted and is at the top of the website’s "what not to eat" directive for the consumer. See www.bantransfats.com/whatnottoeat.html Flavor Right’s TransZero® whipped icing and topping line does not claim to be a "healthy" product line since it is, after all, a decadent dessert ingredient. However, this TransZero® line has removed all hydrogenated oil and hence the "hidden, artificial trans fat" which is ardently attacked by consumer advocates and some municipalities like NYC and Boston.
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