date:May 19, 2016
ing to minimize intake of industrially produced TFAs, IFBA members have agreed a common global objective to reduce TFAs in their products to nutritionally insignificant levels (less than 1 gram of trans fat per 100 grams of product) worldwide by the end of 2018 at the latest.
IFBA members have been voluntarily reformulating their products to remove partially hydrogenated oils the major source of trans fat in processed foods and increase the use of healthier fats, such as mono- or poly-unsatu