Cut the fat
The baking industry has come a long way in removing trans fats from its products since the FDA ruling requiring mandatory labeling took effect in 2005. Trans fats have been shown to be even more harmful than saturated fats and are associated not only with a five-fold increase in heart disease, but also with Type II diabetes, some cancers, obesity and insulin resistance. Fortunately, more alternatives now exist to eliminate trans-fat oils and shortenings, and still provide the same mouthfeel and light, crispy texture to cakes, cookies, crackers, pies and breads.

These drop-in replacements include all-natural palm oil, oils with a high level of oleic acid (i.e. canola), which are suitable for high-heat applications, and inter-esterified, non-hydrogenated shortenings, which are relatively low in saturated fat. “Although bakers have more options in choosing trans-fat replacements, comparative studies are still needed to ensure the re-formulated product retains the same optimal sensory properties as before. High oleic oils were actually able to give a more consistent product for soft bake and snacking cookies than palm oil,” DePaolis notes.

“Trans-fat replacers still have their own unique sensory characteristics. For instance, tropical fats (i.e., palm oil) tend to mask flavors due to their ‘fattier’ mouthfeel, and the use of these replacements will typically require some formulation adjustment of the ratios of sugar and flour to compensate for textural and flavor changes,” says Andrew Close, R&D director, Bake'n Joy Foods, North Andover, Mass.

However, some traditional products, such as butter, still can be effective and work well on a product label. “While butter was out of favor with consumers several years ago, it appears to be making a comeback in baked products due to the negative publicity that trans fat-laden margarine has received,” Close concludes.

Commercial bakers currently can choose between a wide variety of ingredient options that can be used to create more healthful products that have “cleaner” labels, and yet still taste great. While this is good news for consumers, it also is good for long-term business sales and growth.