Members of the International Food & Beverage Alliance (IFBA) have commitment to phase out industrially produced trans fatty acids (TFAs) in their products globally.
They have agreed a common global objective to reduce TFAs in their products to nutritionally insignificant levels (less than 1 g of trans fat per 100 g of product) worldwide by the end of 2018 at the latest.
IFBA members have been voluntarily reformulating their products to remove partially hydrogenated oils – the major source of trans fat in processed foods – and increase the use of healthier fats, such as mono- or polyunsaturated fatty acids.
To help consumers make informed dietary choices, IFBA members have also been listing trans fat content on nutrition labels.
The World Health Organization’s Global Action Plan for the Prevention and Control of Noncommunicable Diseases, 2013 -2020, calls on Member States to implement policies to replace industrially produced TFAs with unsaturated fats.