Bakeries: No Trans Fats Means Bread Costs More Dough
In a story called "Cutting the Fat, But Raising the Price of Bread," Sacramento correspondent Araceli Martinez Ortega reports that some Mexican bakeries are planning to increase the price of baked goods in order to cover the increased cost of baking without trans fats.
California's ban on trans fats will increase bakeries' costs by an estimated 10 percent, according to Miguel Barrios, who along with his mother owns the bakery La Mexicana in Sacramento. La Mexicana's prices currently range from 50 cents for the least expensive baked good to $3.50.
Barrios said bread generally lasts four days and cookies can last a week. Without trans fats, he says, the shelf life of bread will be cut in half, which means the bakery will have to bake in smaller quantities and raise its prices.