| This is great to hear, I hope it spreads to other states.
For most fried foods, most would never notice a change. We started frying in canola oil last year changing from a creamy liquid frying shortening, and nobody noticed a difference. Really when frying you are only changing from shortening to oil, some are under the impression that we are using some kind of synthetic product or some new invention, but in reality any oil that is a liquid at room temperature is likely a non trans fat product.
I will say that it can be a bit harder to get the flakiest pie crust without the trans fat, many say the reformulated Crisco doesn't work as well, but I will have to see for myself. Lard actually makes the best pie crust and is naturally trans fat free, but is full of saturated fat.
MAC | 
Suzie
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