Margarine, pastry producers slow to reduce trans-fat levels: task force
Last Updated: Monday, July 21, 2008 | 12:05 PM ET
CBC News
The task force, a partnership between Health Canada and the Heart and Stroke Foundation of Canada, said Monday that while many fast-food restaurants have eliminated trans fats, many soft margarine producers have been resistant to change.
"There is no excuse for the high levels of trans fats in many margarines," Sally Brown, CEO of the Heart and Stroke Foundation of Canada and co-chair of the task force, said in a release.
"These levels are due to a lack of will, not lack of ability."
The task force said margarines such as Golden Gate Soya Oil, Golden Gate Canola Oil and Chefmaster Soft Tub all contain high amounts of trans fat.
Coffee Time, Dunkin' Donuts, and Robins' Donuts were also identified for producing doughnuts with high-trans fat levels.
In June 2007, Health Canada encouraged Canadian food companies to eliminate trans fats voluntarily from their products within two years.
Federal Health Minister Tony Clement cautioned that if manufacturers failed to comply with the request, the government would establish regulatory trans-fat limits.
The task force on Monday called on Health Canada to continue monitoring trans-fat levels in hard margarines, doughnuts and pastries.
The task force noted that Burger King, which was criticized last December, has significantly lowered trans-fat levels.
In June, New York City introduced a ban on trans fats, forcing restaurants to rewrite their recipes and alter their menus.
