In the baking industry, our breads and rolls segment has essentially been trans fat free since the late 1990s, when we switched over to using a liquid oil. The challenge has been with the need for a hard fat for lamination purposes, in puff pastries, etc. The choice fat that the industry has been utilitizing has been a palm oil-based fat, which is a high-saturate fat. That's not the alternative we want, but it's what is available in the marketplace currently.
On May 6th, 2010. See this statement in context.