Baking Without Trans Fat
Getting started
Across New York City, bakers are eliminating artificial trans fat. Suppliers are stocking up on new 0 grams trans fat baking ingredients, and bakeries are using these ingredients in their recipes with great success.
The Trans Fat Help Center, in collaboration with the American Institute of Baking and the New York City College of Technology Department of Hospitality Management, has tested a wide selection of 0 grams trans fat ingredients in many kinds of baked goods-- everything from biscuits and cinnamon buns to blueberry pies and birthday cakes. The new products performed well – in many cases as well as or even better than those that contain trans fat.
To begin making the switch, review your recipes for ingredients that may contain artificial trans fat. Check the labels for “partially hydrogenated [vegetable] oil,” “shortening” or “margarine”. (click here for more detailed label-reading instructions)
You should check the labels of all foods in your kitchen, with the exception of agricultural products such as
fresh fruits and vegetables, eggs, raw meat, fish, or poultry. If an item does not have a label, ask your supplier
to provide one. You may not keep food in your establishment without information on their ingredients—
do not buy them if there is
no label or appropriate documentation provided by the manufacturer. For
more
information on how to check the label for artificial trans fat or to learn about appropriate
documentation, click here.
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Choosing 0 grams trans fat ingredients
All of the ingredients in the list above are now made with 0 grams trans fat, and New York City bakery suppliers have these new versions in stock. A few are made with healthier vegetable oils such as canola, soy, and cottonseed. Most are made with palm oil. Butter and other animal fats are also permitted; however, these are high in saturated fat and should be used sparingly.
We have designed our shortening and baking margarine product lists to make it easy
for you to identify the 0 gram trans fat replacements that are lowest in saturated fat –
look for the healthy heart 
. If not currently in stock, ask your supplier to start carrying these lower-saturate products.
Your new baking shortenings and margarines may not last as long in your store room as those made with artificial trans fat. While some artificial trans fat containing products may have lasted up to a year in your store room, these new products may last 6-9 months. Follow the manufacturer's storage instructions, and buy smaller amounts more frequently if necessary.
If your transition to 0 grams trans fat baking margarine or shortening does not go smoothly at first, don't be discouraged! You need to simply try again. Sometimes all it takes is choosing and testing a different product. Or you might need to adjust your method or recipe. Read the 0 grams trans fat baking trouble shooter below and contact the Help Center for advice. We know what works. We can assist you every step of the way, from selecting new ingredients to using them in your recipes.
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0 grams trans fat baking trouble shooter
At the Trans Fat Help Center, we talk to New York City bakers every day. When someone calls us with an interesting question, we add it to this list. If you don't see the answer to your question here, contact us.
Click here for questions and answers about baking without artificial trans fat
Documentation and compliance:
what you need to know
If you are permitted by the NYC Department of Health, as of July 1, 2008 you must follow these steps to be in compliance. If you supply food to NYC permittees, you must follow these steps for the food items that they buy from you:
About natural trans fat
Many baked goods contain natural trans fat which is found in animal products, such as butter and eggs. Natural trans fat is allowed.
However, if a product contains any artificial trans fat, natural trans fat content must also be counted when you calculate total trans fat per serving. If the total trans fat content per serving is 0.5 grams or more per serving, the product will not comply with New York City’s trans fat regulation. Removing the all the artificial trans fat from the product is the easiest solution.
Contact the Trans Fat Help Center if you need help understanding and documenting trans fat content.
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Find out more
No question is too complicated--or too simple. Whatever your baking problem is, we're here to help. Call or email today for free assistance. We have translators on call to assist you in dozens of languages. To reach us from within New York City, dial 311 and ask for the Trans Fat Help Center.
Suppliers and wholesalers located outside of New York City, please email your questions. Be sure to include full contact information. We will get back to you within two business days.