大部分肉类，无论是来自哪间连锁店的，所具有的都只不过是一个相似而简单的成分标签，如：乳化剂，防腐剂，味精，人工色素，反式脂肪酸，和隐藏成分的通用标签（如：调味料，天然的或人工的香料）。
They add emulsifiers, preservatives, MSG, artificial colors, trans fats, and hidden ingredients under generic labels such as spices, or natural and artificial flavors.
在食品工业中，食品生产商面对日益增加的压力，试图减少或除去其产品中反式脂肪酸，但是重新设定配方并不是一帆风顺的，需要面临挑战。
The food industry as a whole has expressed its commitment to removing trans fatty acids from its products, but such reformulation is not straightforward and presents challenges.
另外，通过基因改良生产多不饱和脂肪含量低的油料，或采用交酯化反应也可生产低或零反式脂肪酸含量的产品。
Furthermore, low or zero trans fatty acid fat can be obtained by interesterfication reaction or with the raw material of low polyunsaturated acid oilseed by genetically modified technology.
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