The meat of pigs kept for the production of ‘kabanosy’ must have an intramuscular fat content of more than 3 %; this is the marbling that confers on the product the desired tenderness, succulence and excellent taste.

Certain popular food products contain very big amounts of industrially produced trans fatty acids. Finally, the removal of trans fatty acids did not influence the taste of the products.

The following represent some of the lessons learned: There was no change in the taste, price or availability of foods that once contained high amounts of industrially produced trans fats; it was only after regulations were imposed that the Danes virtually eliminated trans fats from their food supply; multi-national restaurant chains have continued to operate in Denmark under the new regime; and there were some indications that a slightly higher limit on trans fats could have been equally effective in eliminating industrially produced trans fats, while eliminating the need to distinguish them from naturally occurring trans fats.

Virgin olive oil is classified as follows: (a) Extra : olive oil of absolutely perfect flavour, with a free fatty acid content expressed as oleic acid of not more than 1 g per 100 g;

(c) Ordinary (the expression "semi-fine" may also be used) : olive oil of good flavour with a free fatty acid content expressed as oleic acid of not more than 3 73 g per 100 g;