I'm sure, but for now it's great.
I'm a professor and Canada research chair at the University of Guelph. I've been there for 16 years. My area of work is in the structure of food materials, particularly fats. I study fat. Of course, chocolate is mostly fat, so that's one good fat, but there are many other fats that may give us trouble.
I would also like to congratulate the people who wrote the Trans Fat Task Force report, because first of all, it's a really interesting document. It's very advanced in terms of what it's promulgating in terms of health. It's also very tough. Industry may say it's tough to the point of impossibility to comply with something like that. However, the evidence is too strong and action has to be taken. Trans fats are really bad. There are no two ways around that.
What can we do in order to solve the problem? As Mr. Hetherington was mentioning, the approach is multifaceted. A whole bunch of people need to fry things, and the people who need to fry things will end up buying high-oleic oils that the DuPonts and Monsantos of the world will produce seed for. High-oleic oils are good frying media, so those people are taken care of.
On the other hand, with people who need saturated fats for certain bakery and food applications, those people will not be able to make the claims because they will have to overload the food with saturated fat. Which saturated fat will be put in? There may be experts here. I would say a high steric acid content fat maybe, but that will always be there. That's a complicated question, because that puts forth the question of saturated fat from whom. Will it be saturated fat from local farmers or saturated fat from Malaysian imports? Who do we keep in business, Canada or Malaysia? Maybe you will answer that one.
What do we do if we remove the trans fats? What do we put back? On saturated fats, I do not think putting back saturated fats blindly is a solution. I do not think putting back palm fat imported from overseas is going to make anybody happy in terms of the Canadian farmers, the U.S. farmers, or the Canadian oil processing industry.
What I'm here to show you is an alternative for many baked products. I'm not saying it is the solution, but it is a part of the solution, and I think it's an exciting part of the solution. Thanks to the high standard set by the task force, once has to rack one's brains to see if something new can be achieved.
I stayed up really late last night, and I actually brought from home some biscuits or chocolate chip cookies that I made with this and that you can come and crunch on. I'm in the presence of legislators, so I made a nutritional label. I'm not showing you—