Created by artificial hydrogenation

Artificial trans fats are created when liquid vegetable oil is partially hydrogenated. These artificial fats have been part of the food industry since the early 20th century. Although partially hydrogenated oils have advantages for food processing and product stabilization, we now understand that the trans fats they contain raise “bad” LDL cholesterol and lower “good” HDL cholesterol.

Studies increasingly link dietary trans fats to health risks, including heart disease.

Consumer trends and new regulations are pressuring the foodservice industry to eliminate trans fats. Restaurant and foodservice operators need ready solutions to the trans fat problem.

With a complete line of “zero trans” products, recipes and merchandising resources, Ventura’s Trans Fat Free Kitchen™makes the switch to trans fat free foods simple.

Our trans fat free replacement products are generally equivalent 1:1 in recipes. They deliver even more than great performance and great taste: namely, healthy benefits for your customers—and your business.