Trans Fats in Foodservice –
A Manufacturer’s Perspective
April 20th, 2010
Denise Paul, National Healthcare Manager, Maple Leaf Consumer Foods
Outline
 Background
 Trans Fat Review
 BC Trans Fat Regulation Overview
 What this means from a Manufacturer’s perspective?
 What else can a Manufacturer do?
 What to expect for rest of Canada
Background
 In 2005 Health Canada and the Heart and Stroke
Foundation of Canada formed a task force with a
mandate to develop recommendations and strategies
"to effectively eliminate or reduce processed trans
fats in Canadian foods to the lowest level
possible.“
 Final Task Force report submitted to Minister of Health
in June 2006 included recommendations for
regulations (similar to BC regulations) by 2008
Background
 Between 2005-2008 industry made significant progress
in trans fat reduction but other priorities within Health
Canada took precedence over trans fat regulations
 BC wanted regulations in place prior to 2010 Olympics
and moved ahead with their own provincial regulations
for Food Service
Trans Fat Review
 Naturally occurring trans fat is produced by biohydrogenation by ruminant animals
 Found in lamb, sheep, beef, bison and dairy products
 Industrial produced trans fat is produced by a chemical
process (partial hydrogenation) used to change liquids into
solid fats
 Found in hydrogenated vegetable oils, shortenings and
margarines and foods made with these oils
Trans Fat Review
Health effects of naturally
occurring trans fat
Naturally occurring trans fat do not have the
same harmful effect as industrially produced
trans fat
Trans Fat Review
Health effects of industrially
produced trans fat
Increases LDL (bad cholesterol) and decreases
HDL (“good”) cholesterol thereby increasing the
risk for cardiovascular disease
A high intake of industrially produced trans fat is
responsible for an estimated 3,000 deaths from
heart disease every year (Heart & Stroke Foundation of Canada)
BC Trans Fat Regulation Overview
BC Trans Fat Regulation Overview
 New regulation began September 30, 2009 and applies to:
 All BC food premises with a permit to operate a Food
Service Establishment (FSE)
 All food located on the premises of, used in preparation,
served or offered for sale
 The three regulatory requirements are:
1) Documentation for food is kept on site at all times ingredient lists, Nutrition Facts table or product specification
sheet;
2) All soft spreadable margarine and oil meets the restriction of
2% trans fat or less of total fat content
3) All other food meets the restriction of 5% trans fat or less of
the total fat content
BC Trans Fat Regulation Overview
Food exempt from the 2% and 5% trans fat
restrictions includes:
 Food whose only source of trans fat comes from dairy products
and ruminant meats (that is, naturally occurring trans fats).
 Pre-packaged food with a Nutrition Facts table that is sold or
offered directly to the consumer without any alteration to the
nutritional contents.
What this means from a Manufacturer’s perspective?
Ensure that all products meet the restriction of 5%
trans fat or less of total fat content
 For those products that already met the restriction:
 Ensure all labeling requirements have nutritional details that
highlight the restriction as per above and that full nutritional
information is available for customers
What this means from a Manufacturer’s perspective?
 For those products that did not meet the restriction:
 Reformulate products accordingly to ensure they meet the new
restrictions

Maple Leaf Foodservice

Less than 1% of products did not meet guidelines and
those were reformulated
Canada Bread / Olivieri
-
Reformulated all scones, croissants and Alfredo sauces
because the amount of trans fat generated from the
vegetable shortening or cream exceeded the allowable
amounts
-
Non-hydrogenated shortening and reduced amounts of
cream
-
All products in the portfolio now meeting the guidelines
What else can a Manufacturer do?
 Maple Leaf Foods & Canada Bread / Olivieri have an
internal Regulatory Department that is now responsible
for:

Monitoring and interpreting any new or changing regulatory
announcements


Setting standards across our organization to ensure consistency

Communicate regulations to Product Development and Marketing
personnel to ensure that new products brought to market meet the
regulatory restrictions

Provide input to Health Canada on our progress
Ensuring that the organization is always current with new and/or
changing regulations
What to expect for rest of Canada ?
 Health Canada has been in dialogue with Ministries of
Health across the provinces
 Expect Health Canada will be announcing final regulations
based on task force recommendations and consistent with
BC regulations for all of Canada within the near future.
 Other health initiatives have been on their agenda but
increasing pressure from politicians and health
organizations will soon lead to final regulations for rest of
Canada