In 2020, Yihai Kerry Arawana launched the series of edible oil with zero trans fat (referred to as "zero oil"). Since then, many enterprises actively followed up, corn oil, sunflower oil, camellia oil and other categories have successively appeared as  "zero oil" products.

 In 2013, more and more oil enterprises took "zero anti-" as the direction of force, havd built and rebuilt production lines, focusing on the production of "zero trans fatty acid" products.

 In March this year, Henan Province head peanut oil enterprise Huayu oil announced the success of the "zero trans" edible oil production; in April, the leading production enterprise of Jiahe Food announced  that  its powder oil products had achieved trans fatty acids......

 Recently, the leading brand of catering oil, COFCO , put into production "0" trans fatty acid soybean oil, adding heavyweight products to the "zero anti-fat" camp.

"Zero anti" oil products why emerge in endlessly, become a trend?

 Trans fats are a type of fatty acids that come from natural foods, such as beef, mutton and dairy products, and from industrial processing, such as the hydrogenation or refining process of vegetable oils.

 The World Health Organization (WHO) proposes that "trans fatty acids have no known benefits and pose huge health risks".

 Since the beginning of this year, the World Health Organization, domestic academic institutions and industry experts have called for and issued good strategies to avoid trans fatty acids, pointing out the direction for the development of the edible oil industry in this field.

 On January 23, the World Health Organization (WHO) released a report saying that about 5 billion people out of the world's 8 billion people are still at risk of getting too much trans fat.

 As early as 2018, WHO called for the cessation of industrially produced trans fats, with the goal of completely removing this unhealthy ingredient from the global food supply by the end of 2023.

 Recently, the executive vice President of China grain and oil society grease branch, Jiangnan University professor Wang Xingguo accepted a reporter interview during a conference, he pointed out: with the deepening of science popularization, urban residents of family cooking oil have more correct idea and choice, "limit" policy should be deepened in the food industry and catering industry.

 The 2013 risk assessment report showed that processed foods were the main source of dietary trans fatty acids for urban residents, with vegetable oil contributing 49.8%.

 With the economic and social development and lifestyle changes, the consumption of processed food containing trans fatty acids will increase, and the consumption of cooking vegetable oil will also increase, so the industry, the government, the scientific community and consumers should pay attention to it.

 In the past decade, the content of trans fat in edible oil in China has been declining. Especially in recent years, edible oil "green precision and moderate processing technology" has been timely put forward and widely promoted, "zero trans fat edible oil" products emerge in an endless stream.

Professor Wang Xingguo pointed out that the realization of trans fat world was the mission of oil technicians, and also the social responsibility of enterprises.

He Dongping, president of the Oil and Oil Branch of China Grain and Oil Society, also said at the conference that based on the harm of trans fatty acids, China's grain and oil industry will continue to make simultaneous efforts in the fields of "zero anti-" consumption science, "zero anti-" processing technology optimization, and "zero anti-" product richness