Berlys

Trans fats are unsaturated fatty acids formed during the process to transform vegetable oils into more solid oils or other liquids.

• They are present in natural form in ruminants such as cows, sheep and goats.
• They are created by the action of certain bacteria in the stomachs of these animals.
• Thus they are found in very small quantities in their meat and whole dairy products.

How are trans fats made?

Artificial trans fats are made by injecting hydrogen into the polyunsaturated fatty acids of the oils from seeds such as sunflower or soy, to obtain what are known as hydrogenated fats.

With hydrogenation:

• Some of the polyunsaturated fats are transformed into saturated fats.
• The appearance and texture of the oils is altered, from liquid to solid.

Trans fats began to be used in the seventies, considered at that time to be a healthy option in the place of saturated fats of animal origin, closely linked to cardiovascular problems.

However, during the last decade, artificial trans fats have ceased to be seen as a healthy option for the body and are now considered detrimental for various reasons:

• They increase cholesterol which is damaging to the body. (LDL)
• They increase risk of cardiovascular disease.
• They delay growth and the maturing of the brain
• They influence diabetes negatively, reducing blood response to insulin.
• They cause increased weight and obesity.

Source: The New England Journal of Medicine, July 2006

Berlys’ R+D+i Department has reacted to the latest scientific studies showing that trans fats are detrimental for health.

As part of a major investment and research drive, we initiated a plan in 2006 to reduce as far as possible the trans fat content of the pastries we manufacture with margarine without altering their aroma, flavour, texture and appearance.

With this gesture of responsibility, placing the health of those consuming our products ahead of any other criterion, Berlys has once more pioneered its sector, so anticipating the future European legislation in this field.

On 1 May 2008, Berlys was already in a position to guarantee that its margarine-based products were free of trans fats (less than 1% in the finished product) as demonstrated with various certificates: suppliers, from the ICAUN (University of Navarre’s Institute of Food Sciences), and product analysis and control by different laboratories of recognised international standing, ensuring and certifying them.