Members of the International Food & Beverage Alliance (IFBA) have adopted a worldwide commitment to phase out industrially produced trans fatty acids (TFAs) in their products. This marks another step in progressing the commitments it first made to the World Health Organisation in 2008.

Building on the significant individual progress made to date and aiming to minimise intake of industrially produced TFAs, IFBA members have agreed a common global objective to reduce TFAs in their products to nutritionally insignificant levels (less than 1g of trans fat per 100g of product) worldwide by the end of 2018 at the latest.

IFBA members have been voluntarily reformulating their products to remove partially hydrogenated oils – the major source of trans fat in processed foods – and increase the use of healthier fats, such as mono- or poly-unsaturated fatty acids. To help consumers make informed dietary choices, IFBA members have also been listing trans fat content on nutrition labels.

The World Health Organisations Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013-2020 calls on member states to implement policies to replac industrially produced TFAs with unsaturated fats. IFBAs new commitment reflects its support for this recommendation.

Rocco Renaldi, IFbasecretary general, says, "Reducing the intake of industrial trans fats to nutritionally insignificant levels has been identified as a priority in public health nutrition. The commitment by IFBA member companies to achieve this globally over the next 2.5 years supports this objective.

"We stand ready to support the broader industry to achieve the same and to work to define effective measures to ensure a level playing field in this area."