In Mexico, the national food regulation of 2010 (NOM-051-SCFI/SSA1-2010) requires manufacturers to list nutritional information for saturated fats, other fats, total sugars, sodium and energy but not specifically trans fats (unless a product makes a health claim related to fat or cholesterol content).
This year, Grupo Bimbo and other members of the International Food and Beverage Alliance (IFBA) including PepsiCo, Kellogg, General Mills and Unilever pledged to voluntarily reduce industrial trans fats in their products by 2023.
A Mexican group of researchers from the Autonomous University of San Luis Potosí (UASLP) developed a method of organogelation that gives vegetable oils similar properties to margarine without creating trans fats in the process.
By adding plant extracts, such as the native Mexican shrub candelilla wax, the oil takes on a semi-solid structure. Details can be found in the study published in the journal Food Research International.