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| food labeling, wa, ldl cholesterol, slippery slide, otto, stellar evolution, foreign, alpha linolenic acid, fatty streak , vegetable oils, sugar, heart attack, processed fats, fat tax, new york city, girls with fat asses , lose weight, information, asteroids, ideal weight, cardiovasculardiseases, | As a result, seven Kraft categories undertook significant reformulation efforts across their product lines, including: Cereal, Cookies, Crackers, Pizza, Desserts, Meals, and Oscar Mayer. Brands such as flavor Kraft Easy Mac, DiGiorno Thin Crispy Crust Pizza, flavor original Oreo cookies, Wheat Thins crackers, and Jell-O Pudding Snacks will now be labeled as containing 0g trans fat per serving. With the completion of the reformulation efforts, fewer than 2.5% flavor of the products in Kraft’s portfolio covered by the FDA rule will be required to bear labels declaring the presence of trans fat. These include products where trans fat is naturally occurring, such as cheeses, products containing meats or cheeses (e.g. pizza, lunch combinations), and products where reformulation efforts would have negatively altered the taste and quality of the product. |
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| "With trans fat reformulation efforts, we’ve responded to consumers’ concerns, vegetable oils while also delivering on their quality and taste expectations. A great example of having met this goal is our Triscuit cracker line; we’ve seen double-digit growth on Triscuit sales since its reformulation." The broad, multi-disciplinary effort involved Kraft’s Global Technology & Quality, Operations and Marketing teams. "Reformulating a single product can be challenging on its own," said Jean Spence, Executive Vice vegetable oils President, Global Technology & Quality. vegetable oils "With this initiative, we were reformulating across our entire U.S. portfolio, with roughly 650 products needing new formulas or manufacturing solutions, or both. In some cases, we even had to develop proprietary blends of oils to help meet our goal of ensuring that the combined level of saturated fat plus trans fat did not increase as a result of the reformulation." |
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