With a scarcity of adequate substitutes, it's easier said than done. Trans fats contribute 4 percent to 7 percent of calories from fat. Yet for many years they were largely invisible, detected only by people who knew that the terms “partially hydrogenated vegetable oil” or “vegetable shortening” in a list of ingredients indicated their presence.After a lengthy review, the Food and Drug Administration mandated that starting Jan. 1, 2006, food labels must list trans fats along with total and saturated fats. A number of U.S. companies, including Kraft, Cargill and Frito-Lay, have responded to this rule by working to remove trans fats from their products. On the restaurant front, upscale restaurants as well as some quick service restaurants have switched to trans-free oils for deep frying.
Read more here!
About Me
- Jeffrey Summers
- I am the expert you call when you need to learn how to increase top line sales, lower your operating costs, increase your profit margin, hire and train better managers and staff, evolve your operation into more and better ways of doing business, buy or sell a restaurant, improve your service, engineer (or re-engineer!) your menu, market your business better and less expensively, keep yourself from going nuts because you have no life anymore, open more and better restaurants, don't want to have to give up your first born child to pay a consultant and have more fun! My mission is to enhance the quality of life for my clients by providing the best products and services to help them achieve their personal and professional goals. I take great pride in my clients, my company, my commitment to service and the products I sell. I am a recognized expert in the hospitality industry with over 24 years of success at planning and executing strategies for delivering dramatic results, a former "GM of the Year" for 2 major, full-service, franchises, an Award winning Multi-Unit Executive with 2 of the largest restaurant chains in the U.S., published author, husband and father of two.