Shortening - Health Concerns and Reformulation

Health Concerns and Reformulation

In the early 21st century, vegetable shortening became the subject of some health concerns due to its traditional formulation from partially hydrogenated vegetable oils that contain trans fat, as trans fats have been linked to a number of adverse health effects. Consequently, one manufacturer introduced a low trans fat variant in 2004. In January 2007 all products this manufacturer were reformulated to contain less than one gram of trans fat per serving, and the separately marketed trans-fat free version introduced in 2004 was consequently discontinued. In 2006, the other manufacturer was also reformulated to remove trans fats. Non-hydrogenated vegetable shortening can be made from palm oil.