Clearly I don’t know, but I almost wonder if there are other motivations at work. Have industrialized food producers developed a heart? Or does proclaiming that your products contain no trans fat sound like a great marketing plan? The latter seems more likely to me. What do you think?
Well, while you mull that over, check out this report in The Philadelphia Inquirer. According Amanda Rittenhouse the food on many college campuses is going trans fat free. Read on:
A zero-trans-fat Hawk wrap at St. Joseph's University. A trans-fat-free "Vegedelphia" cheesesteak at Penn. Trans-fat-free bread, tortillas and cookies at Drexel.If you’ve missed any of the recent happens surrounding trans fat, take a gander at these posts:
As the nation takes steps toward a trans-fat-free finish line - with 19 states considering bans or restrictions - some local universities have already tightened their belts against trans fats.
At most of the schools, the ban was prompted by deadlines from food-service providers such as Aramark, which has about 500 collegiate contracts, and Sodexho, which has 816. Aramark set a March 31 deadline for a trans-fat ban; Sodexho completed its ban in January 2006.