I'd just like to reiterate the key components. There is work being done at all levels within the agrifood system to find ways to mitigate trans fat in the food supply, from the seed developers right through to the baking industry looking for alternative thin products. These have been deemed, right from the very beginning, to be very challenging. The work is ongoing. It is challenging, and industry as a whole is meeting the challenge.
On May 6th, 2010. See this statement in context.