Reducing saturated fats & eliminating trans fats

Over the years IFBA members have been working to remove trans fats from their products and in 2016, committed to phase-out industrially produced trans fats (iTFAs) from their products globally by the end of 2018. At the end of 2018, IFBA members had met their 2016 target and had reduced iTFAs to nutritionally insignificant levels (less than 1 gram of fat per 100 grams of product) across 98.5% of their products worldwide. In 2019, IFBA members committed to ensure all of their products would meet the WHO’s objective to phase out iTFAs from the global food supply by 2023 and adopted the WHO’s recommendation for a maximum iTFA threshold in food products not exceeding 2 grams of iTFA per 100 grams of fat/oil. By the end of 2022, IFBA members had achieved 100% compliance with this commitment.

Reducing saturated fats in processed foods – especially in baked goods and confectionery products – while maintaining shelf life and an appealing appearance, texture and taste is challenging. There is no one-size fits all solution and each option needs to be applied differently to each food product. Notwithstanding these challenges, saturated fats have been reduced and levels of essential fats and “good” or “healthy” fats have been increased. IFBA members continue to look for ways to reduce or remove fat, wherever possible.

Our member’s commitments​

The following chart illustrates IFBA members’ commitments and achievements.

Click on the logos below to view each member’s commitments