When Old World Spices & Seasonings created the new Laurie’s Kitchen line of soup mixes, its first job was to eliminate trans-fats from the formulas. “We are one of the first companies to create a line of trans-fat-free soups,” says owner, John Jungk.   Most home made soups naturally contain beef or chicken fat that comes from canned broths or from simmering beef or chicken stock. These broths, as the base for soups, add flavor, richness, and create an appealing, texture. When creating a dry mix, the finished product also needs to taste rich and have just the right mouth-feel. For that reason, some fat components are included in dry formulas.   Until recently, shelf-stable oils (hydrogenated oils) were used for this purpose by all manufacturers, the same type of shelf-stable oils many of us traditionally use to make baked goods at home. Trans-fat is a fat that has had its hydrogen molecules rearranged through processing, and this process helps the oils stay fresh without refrigeration. Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine. A small amount of trans fat is found naturally, primarily in some animal-based foods. Since the discovery that these oils may interfere with the body’s natural purification and repair process on the cellular level, the Federal Drug Administration has required that trans-fats be listed on labels.   “Many of our soups are cream-based or cheese-based,” says Mr. Jungk. “We select dairy and cheese products that are the highest quality available, and thus, are the best-tasting. When we learned about the possible damaging affects of trans-fat, we went to work in the lab and found natural replacements for hydrogenated oils. That’s why we like to say our dry soup mixes are a healthy alternative to many fast food choices.”     Trans fat, like saturated fat and dietary cholesterol, raises the LDL cholesterol that increases your risk for CHD. Americans consume on average 4 to 5 times as much saturated fat as trans fat in their diets.  Although saturated fat is the main dietary culprit that raises LDL, trans fat and dietary cholesterol also contribute significantly. This apparent advancement in food safety eventually was recognized as a potential health hazard. "We want to create healthful mixes for our Laurie’s Kitchen retailers and their customers.  Removing trans-fat is one way we can contribute to good health and good living."