Crisco Shortening to Eliminate Trans Fat From Formula – Will Have Some But Below Legal Reporting Requirements

Crisco Shortening to Eliminate Trans Fat From Formula – Will Have Some But Below Legal Reporting Requirements

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After 95 years on the market, Crisco shortening is changing the formulation to eliminate trans fat. The J.M. Smucker Co., the largest U.S. producer of jams and jellies, says that the new formula will function identically to the original.

"The performance is the same for those tried and true family recipes that people have come to rely on Crisco for," Smucker spokeswoman Maribeth Badertscher said Wednesday. Although Crisco is known for its low saturated fat content compared to butter and other substitutes, the new formulation doe not include any more saturated fat than before.

Trans-fat has been linked to an increase in bad cholesterol and a reduction in good cholesterol. The substance is believed to increase the risk of heart disease. Food producers are now required to place the ingredient on the food label and some cities are proposing laws to prohibit it in restaurants.

The labels will give the content in grams, and will usually list the ingredient as “partially hydrogenated vegetable oil.” The Wendy’s food chain has already removed the product from their menu items, and many others chains are either in the process of doing so, or have plans to do so.

Although Crisco will still have a small amount of transfat, the Food and Drug Administration (FDA) allows products with less than 0.5 grams trans-fat per serving to list zero grams trans fat in the nutrition facts. Smuckers says that Crisco is now well below these guidelines.

The company discontinued another zero percent trans-fat formula after introducing it in 2004. That product was more expensive than the original. The new formula involved years of development, and includes less hydrogenated cottonseed and soybean oils and more fully hydrogenated cottonseed oil. The cottonseed oil contains no trans fat.

By Dan Wilson
Best Syndication Writer

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