Concerns about weight management and reduction have not prompted a slew of low- or reduced-fat products in recent years—in fact, just the opposite. Fats and oils play key roles in food formulation and have certain characteristics which must be taken into account when developing new products or reformulating existing ones.

Regulations on trans fatty acid labeling are expected shortly. Tactics to replace hydrogenated or partially hydrogenated fats with non-hydrogenated oils depend on the application. Lessons learned from fat replacement efforts may apply.