Nonhydrogenated Shortening

Many packaged crackers are made with hydrogenated or partially hydrogenated fats; these solid-at-room-temperature fats are cheaper than butter and give crackers a light, flakier texture. Because these chemically altered fats have been linked to elevated risk of coronary heart disease, they have become a pariah in the food world, and justly so. Spectrum Organics and Earth Balance have recently introduced nonhydrogenated shortening products made from organic palm oil. These products contribute the same texture to crackers as hydrogenated shortenings, but without the trans fats. Look for nonhydrogenated shortening in natural food stores.