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FSSAI agrees to reduce trans-fats in vanaspati, bakery to less than 2%
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Ashwani Maindola, New Delhi
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FSSAI has, in principle, agreed to reduce the trans-fat content in vanaspati and bakery shortenings and margarines to less than two per cent, taking the call to further reduce the trans-fatty acid (TFA) content in food.
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