New York City has approved a ban on trans fats in restaurants and more cities are talking about following suit.
It’s great news for canola, which can easily replace the trans fatty oils now used by most restaurants for deep frying.
“We know that this will be a pretty big thing for canola,” said Canola Council of Canada spokesperson Diane Wreford.
“We’re there. We’re ready for it.”
As of July 1, 2007, restaurants in New York will have to eliminate margarines and shortenings that contain more than a trace of trans fats and stricter regulations come into force in 2008.
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This may cause problems for those using partially hydrogenated vegetable oils. Partial hydrogenation creates trans fats. Untreated vegetable oils do not contain trans fats.
Canola’s market edge comes from new varieties marketed by Cargill and Dow Agrosciences that are not partially hydrogenated but which are stable at high temperatures for extended periods.
Canola’s competitors such as soybean and palm oil cannot quickly develop new varieties so canola has a competitive edge on the high stability front. But canola is also a healthier oil overall, with much lower saturated fat than soybean oil or palm oil.
Chicago has announced it is considering restrictions, but not a total ban, on artificially produced trans fats, and some Canadian cities are also considering action.
Winnipeg Centre MP Pat Martin is encouraging his city to ban trans fats even if the federal government does nothing to support the move.
“There seem to be clogged arteries here in the legislative process,” said Martin, who was part of a task force that recommended Canada ban trans fats.
“In the absence of any leadership whatsoever from the federal government, I think the other levels of government are going to have to step up to the plate. This is what New York realized.
“Cities give licences to restaurants to operate, and cities have a right to demand compliance with certain regulatory standards.”
