Boston Baked Goods Must Be Trans Fats Free
BOSTON, Mass. -- Bakers in Boston are now banned from using trans fats.
Starting Thursday, more than 5,500 food establishments in and around Boston, including bakeries, supermarkets and convenience stores, must comply with a citywide ban on trans fats in baked goods. These establishments can not cook with oils, shortening or margarines containing trans fats, WCVB-TV reported.
"That includes baked goods that are partially prepared off-site. That includes trans fats that are brought in. And it includes mixes," said Ann McHugh, director of the Chronic Disease Prevention and Control Division Community Initiatives Bureau for the Boston Public Health Commission.
Trans fat is considered dangerous, having been linked to heart disease, the report stated.
At A. Boschetto Bakery, of Roslindale, Mass., bakers are coming up with new ways to make their cakes, cream puffs and cookies. But changing the recipes has not been easy. "The texture is very hard. It tastes stale. It has a different flavor," said owner Joe Murphy. "It's not that I'm against going trans-fat-free, but there isn't anything to replace it."
Murphy started using trans-fat-free products at his bakery about two years ago. But he said the trans-fat-free frosting on his signature cake is difficult to work with, and it doesn't taste the same. In fact, he claims it's negatively impacting his business.
"People are returning cakes accusing us of selling old products," he said.
McHugh said the commission will continue to help businesses adapt their recipes for the health of the city. "We really want to work with them to be able to bring their product into compliance, to be healthier, and it will not impact their business," she said.
Starting Thursday, more than 5,500 food establishments in and around Boston, including bakeries, supermarkets and convenience stores, must comply with a citywide ban on trans fats in baked goods. These establishments can not cook with oils, shortening or margarines containing trans fats, WCVB-TV reported.
"That includes baked goods that are partially prepared off-site. That includes trans fats that are brought in. And it includes mixes," said Ann McHugh, director of the Chronic Disease Prevention and Control Division Community Initiatives Bureau for the Boston Public Health Commission.
Trans fat is considered dangerous, having been linked to heart disease, the report stated.
At A. Boschetto Bakery, of Roslindale, Mass., bakers are coming up with new ways to make their cakes, cream puffs and cookies. But changing the recipes has not been easy. "The texture is very hard. It tastes stale. It has a different flavor," said owner Joe Murphy. "It's not that I'm against going trans-fat-free, but there isn't anything to replace it."
Murphy started using trans-fat-free products at his bakery about two years ago. But he said the trans-fat-free frosting on his signature cake is difficult to work with, and it doesn't taste the same. In fact, he claims it's negatively impacting his business.
"People are returning cakes accusing us of selling old products," he said.
McHugh said the commission will continue to help businesses adapt their recipes for the health of the city. "We really want to work with them to be able to bring their product into compliance, to be healthier, and it will not impact their business," she said.