New York Foodservice Operators Report Higher Costs From Trans Fat Restrictions

New York commercial and institutional foodservice operations have reported higher costs and difficulty maintaining the crispness of some products as a result of the recently enacted trans fat ban, according to The Wall Street Journal. Foodservice operators are required to use oils for frying and fast for spreading that contain less than a half gram of trans fat per servicing. Next year, they will be required to remove trans fats from baked goods and frozen foods.