Introduction
For years, trans fats were quietly powering the contemporary
food industry.
Trans fats made biscuits crispier, enhanced the longevity of
packaged snacks, and ensured uniformity throughout large-scale operations.
Through bakery shortenings and frying oils, partially hydrogenated oils played
a key role in food industry processes as a result of their affordability and
effectiveness.
However, what used to be an innovative technology is now one
of the most strictly regulated ingredients in the food chain worldwide.
In light of growing concerns regarding cardiovascular
diseases and a shift in regulatory trends, trans fats are gradually phased out
of food products.
From mere labels, regulations have moved on to limiting and,
in some cases, completely banning the use of trans fats. The period from
September 2025 to April 2026 was not an exception in that respect.
Regulatory
Landscape and Industry Shift
On the world front, countries have taken the same line that
there should be low trans fats within the industry by not exceeding 2% of the
total oil or fat percentage in foods.
The impact of such a trend has resulted in major changes for
food processing firms:
• Reformulation
is not an option anymore
• It becomes
mandatory to comply with regulations
• The
ingredients come under question
The change of era that started when only food labels were
mandatory has transformed into a requirement for full elimination or close to
zero percent in fats.
The World Health Organization (WHO) recommends limiting
industrially-produced trans fatty acids (iTFAs) to less than 2% of total oils
and fats in foods, a standard adopted by many countries.
This has forced major changes for food processors:
reformulation is now mandatory, ingredients are scrutinized, and compliance is
non-negotiable. What began with labeling has evolved to near-zero trans fat
requirements, with enforcement intensifying in emerging economies from late
2025 to early 2026, such as Malaysia’s 2% limit effective September 2025 and
Sri Lanka’s extension to January 2026.
By the period ending late 2025 to early 2026, some emerging
economies have taken firm actions.
Regional
Dynamics of Trans Fat Regulation
Much like the plant-based dairy market, the evolution of
trans fat regulations varies considerably across regions, creating a diverse
yet converging global landscape.
North America: A Mature, Post-Trans-Fat Market
On the world front, countries have taken the same line that
there should be low trans fats within the industry by not exceeding 2% of the
total oil or fat percentage in foods.
The impact of such a trend has resulted in major changes for
food processing firms:
• Reformulation
is not an option anymore
• It becomes
mandatory to comply with regulations
• The
ingredients come under question
The change of era that started when only food labels were
mandatory has transformed into a requirement for full elimination or close to
zero percent in fats.
North America leads as a post-trans-fat region, with the
U.S. FDA banning PHOs by 2018 and Canada following suit, achieving
near-elimination well before 2025
Europe: Regulation Meets Clean Label Demand
Strict regulatory constraints prevail within the European
territory, yet what makes the European region unique is that consumers are
strongly pushing towards obtaining clean labels.
The current trends comprise:
• Need for
clean and simple ingredients
• Low levels
of both trans fats and saturated fats
• Adherence
to sustainability and ethical sourcing practices
There exists double pressure from regulators and consumers
for manufacturers, which compels them to develop healthier and simpler fatty
systems.
Europe enforces a strict 2% iTFA limit under 2019 Regulation
649/2019, amplified by consumer demand for clean labels, low saturated fats,
and sustainable sourcing. Manufacturers face dual pressure, making
trans-fat-free formulations essential.
Trans-fat-free has become an essential requirement
for product offerings in Europe.
Asia-Pacific: Growth with Complexity
Asia-Pacific represents a heterogeneous yet fast-changing
environment.
India is known to adopt stringent restrictions, whereas
other countries are heading towards enforcing the same. From September 2025 to
April 2026, Asia-Pacific saw the following:
• Higher
reformulation activities from MNCs
• High
dependency on palm-based fats systems
• Greater
recognition by local manufacturers
But there are still many hurdles:
• Cost
considerations
• Varying
timelines for regulation
• Large
informal food industries
The environment is characterized by a two-speed
development process, wherein large brands progress fast, and small businesses
follow suit slowly.
This region is heterogeneous: India capped trans fats at 2%
by 2022 via FSSAI, while Malaysia enforced its 2% limit in September 2025.
Multinational reformulation accelerates, relying on palm-based systems, though
challenges include costs, varying timelines, and informal sectors.
Latin America: Moving Toward Alignment
There have been many positive changes in Latin America, with
most of the countries now working on implementing stricter regulations
regarding trans fats.
Current developments are:
• Reformulation
due to demands from the export market
• Fat
systems that comply with international standards
• Better
competition among local brands
Many countries limits or bans, driven by export demands and
international standards, boosting local competition.
Middle East & Africa: Emerging Adoption Phase
Although the Middle East and Africa are still catching up on
the regulation front, there’s no doubt about their progress.
In late 2025 – early 2026:
• Trans-fat
awareness has risen
• Legislation
regulating trans fats continues to be implemented
• The
industry starts using compliant ingredients
Nevertheless, issues related to infrastructure and logistics
persist.
This is the new frontier for regulatory implementation.
Progress is steady: UAE limits to 2% or <5g/100g, South
Africa and Nigeria at 2%, with Oman validated by WHO in 2025. Awareness rises,
but infrastructure lags.
Reformulation
and Ingredient Innovation
The removal of trans fats has triggered one of the largest
reformulation efforts in the food industry.
Unlike simple ingredient replacements, trans fats perform
multiple functions, including:
- Enhancing
texture and mouthfeel - Improving
shelf stability - Supporting
high-temperature frying
To replace these functionalities, manufacturers are turning
to:
- High-oleic
sunflower and canola oils - Palm
oil fractions and blends - Unesterified
fats - Structured
lipid systems
Trans fat removal has sparked massive reformulation, as they
provided texture, shelf stability, and frying performance. Replacements include
high-oleic sunflower/canola oils, palm fractions, unesterified fats, and
structured lipids. Companies like Cargill, ADM, and Bunge supply tailored
solutions, shifting suppliers to innovation partners.
This marks a shift in the value chain, where suppliers are
becoming innovation partners rather than just raw material providers.
Key
Trends and Industry Developments
1. “Zero Trans Fat” as a Brand Proposition
What started as a compliance requirement has now become a
marketing tool.
Food companies are increasingly highlighting “0% trans fat”
claims on packaging to reinforce their health positioning, particularly in
snacks, bakery, and ready-to-eat categories.
2. Acceleration of Oil Innovation
Ingredient manufacturers are introducing improved fat
systems that offer:
- Better
oxidative stability - Neutral
flavor profiles - Enhanced
frying performance
The goal is not just elimination, but achieving functional
parity with traditional trans fats.
3. Clean Label Integration
Trans fat removal is increasingly aligned with clean label
trends.
Manufacturers are focusing on:
- Simplified
ingredient lists - Minimally
processed oils - Transparent
sourcing
This trend is particularly strong in Europe and North
America but is gradually influencing global markets.
4. Expansion in Emerging Markets
Between September 2025 and April 2026, enforcement has
intensified in emerging economies, driving:
- Faster
reformulation cycles - Increased
demand for compliant ingredients - Greater
involvement of global ingredient suppliers
5. Strategic Industry Collaborations
Reformulation is no longer handled internally alone.
Food companies are collaborating with ingredient suppliers
to co-develop solutions that balance cost, compliance, and performance.
Challenges
and Trade-offs
However, despite the progress made, removing trans fats is
not without its challenges, including:
– Some alternative sources have higher amounts of saturated
fat.
– Higher raw material and manufacturing costs.
– Differences in functionality.
Small companies in particular face these problems in greater
magnitude.
Conclusion
The worldwide elimination of trans fats is a defining moment
for the food production industry.
Whereas what started as an effort at regulation has since
blossomed into a driving force for innovation, steering the industry to develop
even more sophisticated and health-oriented fat structures. Whereas there are
still many differences between different regions, there is no question about
the general trajectory—the elimination of trans fats and their replacement with
healthier alternatives.
But there is still much left to do.
The next stage of this development will see a new focus
being placed on fats themselves and how to produce fats in line with the
current needs and requirements of health, functionality, and environmental
sustainability.
