Keeping the flavor while cutting trans fat

By Glenn Yoder
Globe Staff / March 9, 2011

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In the wake of trans fat bans in Boston, Brookline, and Cambridge, many bakers say eliminating them hasn’t been difficult. “We were trans fat free before the law told us to be,’’ says Eleni Keskinidis, co-owner of Anna’s Hand Cut Donuts in West Roxbury.

After Boston mandated restaurants to find alternatives in 2008, the Boston Public Health Commission helped ease the transition. “We gave them a whole lot of time to make the changes — six months if not longer,’’ says spokeswoman Ann Scales, “and provided them with information on ingredients and how they can get the same tastes.’’

Daisy DeLaRosa, the project director of CPPW obesity prevention, who worked with bakeries to find alternatives, says, “I know that the bakeries had a little bit of a challenge because they’ve had recipes for many generations,’’ she says, “but . . . the recipes hadn’t changed much when they switched to other oils and margarines.’’

Kane’s Donuts in Saugus removed trans fats before any law was enacted. “We buy a premium trans fat-free shortening, and it has no residual aftertaste, for the most part,’’ says Kane’s owner Paul Delios.