Eliminating Trans Fat

Today, the majority of Canada's food supply is trans fat free and Canadians have access to thousands of reformulated products.  

This reality reflects food industry’s commitment and efforts aimed at to reducing trans fat in the food supply.  

On behalf of its members, FCPC has actively partnered with members of the Trans Fat Task Force (representatives from the foodservice industry, health associations, government and academia) and worked to implement the voluntary approach to reducing the levels of trans fat in the food supply as outlined in the Task Force Recommendations as supported by Health Canada in 2007. 

In the voluntary two-year window recommended by the Task Force, companies have made significant progress in developing trans fat-free foods and reducing trans fat in processed food. Approximately 80 per cent of the pre-packaged products monitored by Health Canada have reached the goals set by the Trans Fat Task Force.

Food manufacturers continue to conduct significant research and development to find appropriate substitute ingredients and ensure the reformulated and new products created meet consumers' expectations for taste, texture and quality.

For more information about trans fat:

 
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