Target: Trans Fats

How foodmakers are scrambling to rid their tried-and-true recipes of an artery-clogging fat

There are doubtless many Oreophiles who would call a project to improve America's favorite cookie a form of heresy. None of them work for Peter Wilson, senior director of technology at Kraft Foods. Wilson and his team of food scientists and engineers have invested 30,000 hours in trying to convert the Oreo we know and love into one that tastes just like the original but is considerably less likely to clog snackers' arteries. The challenge: rid the recipe of its trans-fatty acids, a component of the fats as essential to the cookie's cream-infused crunch and texture as the circle is to...

Want the full story?

Subscribe Now


Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!