Replacing Partially Hydrogenated Oils in Baked GoodsReplacing Partially Hydrogenated Oils in Baked Goods

While the road to zero-trans baked goods is full of challenges, myriad replacement options are available for formulators.

Judie Bizzozero, Content Director

May 11, 2016

1 Min Read
Replacing Partially Hydrogenated Oils in Baked Goods

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In 2015, FDA determined partially hydrogenated oils (PHOs), the primary food manufacturing source of artificial trans fats, are not  GRAS (generally recognized as safe) for foods, giving food and beverages manufacturers three years to remove them from food products. The looming ban is particularly important for the bakery industry where PHOs are used to improve the texture, shelf life and flavor stability of baked goods.

About the Author

Judie Bizzozero

Judie Bizzozero

Content Director, Informa Markets Health & Nutrition

Judie Bizzozero oversees food and beverage content strategy and development for the Health & Nutrition group at Informa Markets (which acquired VIRGO in 2014), including the Food & Beverage Insider, Natural Products Insider and SupplySide/Food ingredients North America brands. She reports on market trends, science-based ingredients, and challenges and solutions in the development of healthy foods and beverages. Bizzozero graduated from the Walter Cronkite School of Journalism and Mass Communication at Arizona State University in 1987 with a bachelor’s degree in journalism.

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