Boston's trans fat ban went into effect on September 13, 2008, mandating that "restaurants must eliminate [the artificial fat from] margarine, frying oil, and packaged ingredients such as muffin mixes."
Stage two of the ban -- which will set those same standards for doughnut and cake mixes -- launches March 12.
The Boston Globe reports that stage one has worked out almost perfectly, with "more than 99 percent of [the 1,625] restaurants visited by city inspectors [having] eliminated the artery-clogging ingredient from French fries, chicken fingers, and other dishes."
Even better, the increasing amount of trans fat bans across the United States has led to a higher demand for trans fat-free oils and products, thereby decreasing the cost of these once "premium" items.
With restaurants not taking a financial hit and consumers' tastebuds not detecting any difference in trans fat-free items, I foresee more city -- and state -- wide bans in 2009.
In fact, state Representative Peter J. Koutoujian is already pushing to have trans fats banned throughout Massachusetts.