Trans fats improve the texture and shelf life of baked goods, meaning cheaper prices. Photo: David Wong Trans fats improve the texture and shelf life of baked goods, meaning cheaper prices. Photo: David Wong
Trans fats improve the texture and shelf life of baked goods, meaning cheaper prices. Photo: David Wong

Trans fats likely to stay on Hong Kong menus despite a US ban

Despite a US ban, artery-clogging artificial trans fats are likely to remain part of local menus, writes Nan-Hie In

Trans fats improve the texture and shelf life of baked goods, meaning cheaper prices. Photo: David Wong Trans fats improve the texture and shelf life of baked goods, meaning cheaper prices. Photo: David Wong
Trans fats improve the texture and shelf life of baked goods, meaning cheaper prices. Photo: David Wong
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