After initially opposing legislation that would have banned the use of all trans fatty acids in Montgomery County restaurants beginning in January 2008, the Restaurant Association of Maryland said it will be OK with a phased-in approach.
On Tuesday, the Montgomery County Council approved a ban that will be phased in over the next two years. Beginning in January 2008, restaurants no longer can use trans fats in fried foods, but they will be given until January 2009 to make the switch for baked goods.
“Initially, we did oppose it because it was unrealistic. It was impossible to do,” said Melvin Thompson ofthe Restaurant Association of Maryland. “Now, they’ve made it a little more workable for the industry.”
Under the legislation, eateries can even receive a one-year extension on baked goods, according to William Klein, a spokeswoman for Council Member Duchy Trachtenberg, who initially proposed banning all trans fats in January 2008.
“We feel we worked with them to come up with a schedule that the industry found doable,” Klein said.
Restaurants that receive the extension must put up a sign saying they are cooking with trans fats.
“I’m pleased with their willingness to work with the industry,” said Lynn Martins, general manager of Seibels Restaurant Store in Burtonsville. “There are just too many items out there that the restaurants buy that we don’t have any control over.”
Martins said the phased-in approach gives “our suppliers the time to come up with the trans fat-free items.” She cited some packaged baked goods as examples of trans fat products.
“The phasing in, I think, is quite reasonable,” said Michael Jacobson, executive director of Center for Science in the Public Interest. “It’s easier to replace the frying oil than it is to [reformulate] recipes for pastries.”
With baked goods, the difficult part is finding a substance that can mimic the texture of trans fat.
But Rubic Movsessian, owner of Classic Bakery & Café in Gaithersburg, said his bakery already has cut out most trans fats and likely won’t have to apply for an extension.
“We are health-conscious … and have been cutting out voluntarily,” he said.
