The Butter v Margarine debate and the regulation of saturated and trans fat in Australia

By Joe Lederman
FoodLegal Lawyers and Consultants
© Lawmedia Pty Ltd, November 2010


Butter or margarine? Health experts, chefs and the food and dairy industries have constantly been debating over this question. The National Heart Foundation of Australia (NHFA) recently gave its thumbs up to margarine over butter because of its lower fat content. This article examines several issues in relation to the regulation and labelling of saturated fat and trans fat, the recent FSANZ Review Report on trans fatty acids in the New Zealand and Australian food supply, as well as emerging scientific literature that may change the way saturated and trans fatty acids are regulated in the Food Standards Code.


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