Trans Fats
Trans fat, or trans fatty acid, forms when hydrogen is added to vegetable oil. "Hydrogenated oils" give texture to such foods as pie crusts and cookies; improve stability during high-heat cooking, as in frying; and add physical stability in packaging, such as in microwave popcorn. Unfortunately, they also raise low-density lipoprotein (LDL) cholesterol, which has been linked to increased risk of coronary heart disease.
A cross-functional team of ConAgra Foods experts in Product Quality & Development (including Analytical, Regulatory, Product Development, Process Engineering, and Nutrition Science) is working to reduce or eliminate trans fats in our products. We're also working with oils suppliers and seed companies to learn how to better use oils and develop new varieties that are healthier without compromising their positive attributes.
