A lady was laughing last week in the grocery store when she saw that label on eggs...wanted to know why eggs needed a cage in the first place.
Seriesly, though, removing trans fats is a good thing. When I was in college, they weren't using them yet, all the baked goods had lard in them instead, or some other animal fat that didn't change viscosity with temperature. IMO, going back to lard would be the best solution.
I'm not sure why they changed from that in the first place, whether it was because of the Heart Assoc. or because they were after the kosher market in NYC.
Probably a cross beyween money (butter is about 7 times more expensive) and to increase product shelf life.
They changed because they have a much larger shelf life over fats like lard.