Okay, I know this has been discussed here before, but I am starting a new thread. I just emailed Crisco (find my email below) about their new "trans-fat" shortning. I don't know if anyone else can find the "old" stuff in their stores, but if enough of us complain maybe they'll offer it again...along with their "new" stuff of course. You can submit a complaint at their website www.crisco.com. I also directed them here so they can read some of the comments I have seen about the "new" stuff. 
MY EMAIL:
Crisco...what have you done to my shortning???
I am a wedding cake designer, and up until now, the ONLY shortning I would use in my frosting has been Crisco. The flavor was perfect, the texture was devine. I never had to worry, you gave me a nice, consistent product.
Recently you came out with the zero trans-fat Crisco. I make cakes, mind you, so I am truly not worried about the caloric or trans-fat anything of my product. You shouldn't be with cake. I had to do a stacked 3 layer cake, with several frosting accents - and I live in Arizona. I have not ever had a problem with my frosting not holding shape, even in the Arizona sun, so I thought nothing of purchasing the "new" Crisco, and made my cake. I noticed right away, that your "unchanged but improved" product HAD changed. The frosting required a bit more powdered sugar, and the flavor has changed - slightly, but still different.
The cake still turned out beautifully, but slightly less beautifully than I had imagined. I had to improvise on the spot, due to the fact that the frosting would not hold its shape or consistency enough to stay on the edging of the cake. Although this was an Arizona wedding, the reception (and my cake) were indoors, so please don't try and play the hot weather card. I always decorate the borders on site also, so it was not a transport issue.
Please bring back your previous product for us cake decorators who need it. I am not saying to get rid of the trans-fat stuff, after all, I'd use it when making fried chicken, I just cannot use it for frosting anymore. The texture and consistency just aren't what they used to be. I am not the only cake decorator who thinks so. There is a large online community of us, all wondering what to do now. You can find the complaints and worries at www.cakecentral.com - search Crisco in the forums. You'll find us.
Thank you.
Tamara Hancock
www.welltakethecake.com
JanH is right. There is a lot of legislation involving trans fat because it is directly linked to coronary heart disease. Whole cities(including New York) are becoming "trans fat free" and banning foods sold containing trans fats. I think Crisco is just trying to get ahead of the game, as many companies are, and changing their product to meet the laws that have and are being created.
Quote by @%username% on %date%
%body%