The Food and Drug Administration announced last week it is taking the first steps in eliminating trans fats from the food supply, and some Indiana bakeries say this could affect business.
Nikki Johnson is a supervisor at Square Donuts in Bloomington and says the shop uses partially hydrogenated oil to fry its donuts. Johnson says the Terre Haute store tried to implement trans fat-free oils in anticipation of potential regulation changes, but the donuts had a different taste and texture.
“Anyone who cooks pastries will be affected by it,” Johnson said. “It could essentially greatly hurt their business.”
Although eliminating the oils could affect Square Donuts’ baking process, co-owner of Rainbow Bakery in Bloomington Matthew Tobey says their simple vegan approach makes it easier to avoid using artificial trans fats.
“We don’t really use anything with trans fats, and we pretty much stay away from all artificial ingredients anyway,” Tobey said.
Trans fats, according to the FDA, have been linked to numerous health issues, including heart disease and various cancers. If the regulations are implemented, use of these partially hydrogenated oils will require FDA approval to be legally sold.