Bakery slicing trans fats from frosting after FDA ruling
LOUISVILLE, KY (WAVE) - Fried delicacies and butter cream iced cakes are still being churned out a 90-year-old St. Matthews mainstay. Every donut, danish and product squeezed in between shelves inside Plehn's Bakery are trans fat free, except for icing on cakes.
"We've had trouble with the decorating icing. Other than that, we're pretty much trans fat free," said Bernie Bowling, a co-owner of Plehn's.
Trans fat free shortening doesn't hold up on decorated cakes. Bowling is still searching for a substitute - exactly what the Food and Drug Administration wants him to do.
Trans fats raise your bad cholesterol and lower your good cholesterol. That's why the FDA claims eliminating trans fat could prevent 20,000 heart attacks, and 7,000 deaths each year. Restaurants like KFC replaced frying oil with soybean oil in an effort to provide healthier meals. A Yum! Brands spokesperson released the following statement regarding the FDA's decision:
"We were one of the first in the world to eliminate trans fat and we are pleased to say that we have zero grams of trans fat per serving in our products."
Trans fats are used both in processed food and in restaurants, often to improve the texture, shelf life or flavor of foods. Bowling utilizes a shortening ingredient with more-solid fats to keep frosting consistency.
"We've been working, seeing the writing on the wall to where we were pretty much trans-free. But we'll need more time to improve our recipes," Bowling said.
The FDA said the change will not happen immediately. The agency will hold hearings and solicit comments for two months before determining a phase-out timetable. Different foods may have different schedules, depending how easy it is to find substitutes.