Trans Fat
As the Canadian food manufacturing industry, we are actively working to eliminate or reduce processed trans fats in Canadian foods to the lowest level possible.
On June 20, 2007, Health Canada supported recommendations put forward by the Trans Fat Task Force and put in place a voluntary approach to reducing the level of trans fat in the food supply over the next two years. FCPC, along with the foodservice industry, representatives from health associations, government and academia, participated on the Trans Fat Task Force and are supportive of the recommendations and the voluntary timeframe.
Well before these recommendations were issued, Canadian food companies have been taking the necessary steps to address this concern by reducing trans fat from food products. In fact, significant progress has already been made and is evident by the reformulated products on shelves today. Companies today continue to conduct research and investigate options to reduce trans fat in order to keep pace with scientific advancements.
One of the biggest challenges facing industry with reducing trans fat is the availability of an adequate supply of healthy alternatives to trans fat, an important factor that affects long-term efforts. In some cases, reformulation can take up to two years as there are technical challenges associated with removing trans fat.
Companies invest significant resources in research and development to ensure that any substitute ingredients used are healthier alternatives and any new products created meet consumers' expectations of taste, texture and quality.
In addition to product reformulation, the Canadian food industry is committed to helping Canadians make informed food choices. For the past few years, all processed foods products have carried a nutrition facts table that provides a per serving breakdown on calories and 13 nutrients, including trans fat, which have been identified by Health Canada, consumers, scientists and health professionals as being the most important to help Canadians manage their dietary needs.
To help educate the public, Canada's food manufacturers supported the Dietitians of Canada and the Canadian Diabetes Association in creating a program called "Healthy Eating is in Store for You" (HESY). The program helps consumers make healthy food choices through better use of the nutrition label on packaged foods. We encourage all Canadians to visit the program's web site at www.healthyeatingisinstore.ca and take advantage of the program's nutritional resources.
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