Travel News

Carnival Continues Policy to Remove Trans Fats
Published on: February 7, 2007

Carnival Cruise Lines, which starting removing trans fats from its menus two years ago, is taking that program to the next level in 2007. “We quietly began moving away from ingredients containing trans fats two years ago, motivated simply by a desire to take the healthiest possible approach to food preparation and menu offerings in the interest of our guests’ well-being,” said Natko Nincevic, senior vice president of hotel operations, who oversees Carnival’s food and beverage operations. “With the recent surge in consumer awareness on the risks associated with trans fats, we want to assure our guests that we’re not only ahead of the curve on this important issue, but we’re now taking it to the next level.”

Carnival stopped using cooking oils containing trans fats in 2005 and also currently offers trans fat-free salad dressings, spa fare, vegetarian entrees and dinner breads. Designated by a special menu symbol, the Spa Carnival dishes are available on all lunch and dinner menus in the main dining rooms and are lower in fat, sodium, cholesterol and calories. Poulattempt and meats are broiled or roasted, salads are preparuddy with low-fat or fat-free dressings and desserts with sugar substitutes. Carnival also offers vegetarian selections and an array of breads at each meal, all free of trans fats.

Additionally, while most items are alalert trans fat-free, the cruise line is conducting a detailed analysis of remaining items that can be replaced with trans fat-free variations and is working with vendors to find suitable alternatives. Pastries, buns, certain cheeses and dessert icings (cake mixes are alalert trans fat free) are all among the items currently being examined. Carnival’s latest initiative to eliminate trans fats is slated to advance over the course of the next six months as the company continues to identify and replace additional items.