Ate oh ate state:
http://www.reuters.com/newsArticle.jhtml?type=healthNews&storyID=4367635
"Campbell to Launch Goldfish Minus Transfatty Acids"
Mon February 16, 2004 01:00 PM ET
By Deborah Cohen
"CHICAGO (Reuters) - Pepperidge Farm Goldfish, the cheesy fish-shaped crackers familiar to most
Americans, are about to undergo a major makeover, losing their artery-clogging transfatty acids.
Pepperidge Farm parent Campbell Soup Co. is set to announce the change at a food industry
conference on Tuesday, marking the first such modification from a big branded cracker line. It
comes amid heightened consumer awareness about health and rising obesity rates.
Tranfatty acids, or TFAs, are made when vegetable oils are hydrogenated, hardening them to make
them more shelf-stable. Manufacturers have historically used them in everything from baked goods to
microwaved popcorn.
But as with saturated fats, medical experts have linked TFAs to heart disease. By 2006, the U.S.
Food and Drug Administration will require all food makers to label the use of TFAs on packaging.
"Frankly, this is something that came more from the consumer than it did from the FDA," Jay Gould,
Pepperidge Farm's newly appointed president, said in an interview. Campbell has been working on the
changes for two years, he said, prompted by inquiries from consumers.
The difficulty in modifying Goldfish crackers, Gould said, was to develop a formula that would
retain the crispness that TFAs had enabled. Instead of hydrogenated oils, the new Goldfish will use
unhydrogenated ones, mainly sunflower and canola."
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