date:Mar 11, 2014
re continuing to further reduce the use of P.H.O.s, particularly as new functional alternatives become commercially available, but certain specialty and infrequently consumed bakery products present unique challenges in trying to develop effective alternatives to P.H.O.s, Ms. Sanders said.
The A.B.A. added the F.D.A.s dietary intake assessment assigns a value of 0.4 grams to foods that declare 0 grams of trans fat on the label. According to the A.B.A., most reformulated bakery products use palm