1. The Demise of Artificial Trans Fat: A History of a Public Health Achievement
2. Rethinking reformulation
3. Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods
4. Commission Regulation (EU). (2011)1169/2011 of 25 October 2011 on the provision of food information to consumers amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87/250/EEC Council Directive 90/496/EEC Commission Directive 1999/10/EC Directive 2000/13/EC of the European Parliament and of the Council Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004.https://eur‐lex.europa.eu/legal‐content/EN/TXT/HTML/?uri=CELEX:32011R1169(Accessed 14th September 2023).
5. Commission Regulation (EU). (2019)2019/649 of 24 April 2019 amending Annex III to Regulation (EC) No 1925/2006 of the European Parliament and of the Council as regards trans fat other than trans fat naturally occurring in fat of animal origin.https://eur‐lex.europa.eu/legal‐content/EN/TXT/PDF/?uri=CELEX:32019R0649(Accessed 14th September 2023).