Trans fats melting away, but is it enough?

01/23/2006 | Los Angeles Times (tiered subscription model)

Many food makers have altered their products in an era of government-mandated trans fat labeling, but some new formulations still may not be as healthy as their labeling might imply, medical experts say. "Today, there's more accountability as far as food companies go and in monitoring the food supply," said one nutrition professor who believes food makers will continue to adjust formulations to benefit consumers.

View Full Article in:

Los Angeles Times (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY