AOCS' recently released methods to measure trans fat in food are particularly timely in light of the U.S. Food and Drug Administration's recent proposal to phase them out, says Richard Cantrill, AOCS chief science officer and technical director. "A couple of weeks ago we published the last of the collaborative study data to validate the methods we've been proposing," Cantrill noted. "[W]e hope that members will use it to make sure their incoming materials are low in trans fats and their products are equally low in trans fats."

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