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U.S. popcorn makers could face long, difficult road to rid trans fats
date:Nov 11, 2013
avable popcorn companies for their high melting point. The fat keeps oil solid until the package is heated, so unpopped bags don't ooze.

It also provides a taste and texture in the mouth which isn't easy to replicate, popcorn makers say. But when consumed, trans fats increase bad cholesterol, a leading cause coronary artery disease.

Since 2005, trans fat usage has fallen precipitously - the Grocery Manufacturers Association said manufacturers have voluntarily lowered the amounts of trans fats

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