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Kraft took the added steps of reducing or removing trans fat from its products, while making sure they retain their great taste. With nearly every reformulated product, not only did the company reduce trans fat content, but trans fats it also ensured that the combination of saturated fat plus trans fat did not increase compared to the original formulation. With more than 100,000 people-hours invested by Kraft’s research and development teams alone, the extensive and complex project resulted in trans fats the reformulation of a significant number of Kraft’s U.S. products. "As part of Kraft’s broader health trans fats and wellness initiatives, we’re continually working on ways to enhance the nutritional profiles of our products," noted Lance Friedmann, Senior Vice President, Global Health & Wellness and New Category Development.
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