Changes in fat contents of US snack foods in response to mandatory trans fat labelling

Objective Impact of mandatory trans fat labelling on US snack food introductions is examined. Design Using label information, lipid ingredients and fat profiles are compared pre- and post-labelling. Setting Key products in the US snack food industry contribute significant amounts of artificial trans fat. Industry efforts to reformulate products to lower trans fat may alter the overall fat profile, in particular saturates. Subjects Composition...