Tom Gumpel, Director of Bakery Development for Panera Bread says, "Panera recognized that trans fat was a growing concern to our customers and the medical community, therefore we made it a priority to eliminate it from our menu."
He continues, "The most important aspect of this year-long process was upholding our high standards for flavor. The majority of Panera's work was focused on our bakery goods, which had the most trans fat. We are proud to say that the reformulated products achieve the same level of quality and great taste that our customers expect from us."
Kathy Kress, M.S.,R.D. of Saint Louis University's Department of Nutrition and Dietetics says, "By taking proactive measures to remove trans fat from their menu offerings, companies like Panera Bread are creating healthier alternatives for eating outside of the home."
Trans fat is solid fat produced artificially by heating liquid vegetable oil through the process of partial hydrogenation. The process ultimately increases the shelf life and flavor stability of foods, but also creates a harmful fat formation called trans fat.
