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Otis Spunkmeyer Removes Trans Fats

Addressing consumer health and wellness concerns related to trans fats, Otis Spunkmeyer is eliminating trans fats from its frozen gourmet cookie dough by the end of this year.

The step makes the San Leandro, Calif.-based company one of the first domestic manufacturers to offer a full line of zero trans-fats cookie dough.

"Being the leading manufacturer of frozen gourmet cookie dough brings responsibility for our company to offer customers a range of products suitable to a variety of lifestyles," said Otis Spunkmeyer vice president of marketing Richard Werhel. "We've worked hard to offer consumers a better cookie choice without compromising the taste or quality they love."

The reformulated cookie dough includes the Supreme Indulgence, Sweet Discovery, Traditional Recipe and Value Zone cookie dough brands. Otis Spunkmeyer thaw-and-serve muffins are already free of trans fats.

Trans fats are created when hydrogen is added to liquid oil -- a process called hydrogenation -- creating a solid fat, like shortening. In the new dough formulation, Otis Spunkmeyer utilizes nonhydrogenated shortening with zero trans fats.

According to the Federal Food and Drug Administration, "trans fat raises low-density lipoprotein or 'bad' cholesterol, levels, which increases risk of coronary heart disease."

Otis Spunkmeyer cookie dough is available in retail frozen dessert aisles and its fresh-baked cookies are found in foodservice operations throughout the country.
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