There are certain dishes, which require shortening, that there is no effective replacement such as Apple Pie or Southern style biscuits. Shortening creates a flakiness and funny enough in floured baked goods, creates a flavor more buttery than butter alone, it has a magnifying property. Anyways the loss of (trans-fat) shortening will / has certainly drastically alter certain types of quick bread baking.

Shortening's like Crisco have been reducing the amount of trans-fats and the results can be seen in the loss of flakiness and butteriness of quick bread baking so much so that there is already a market for the older stuff.

http://www.cakecentral.com/forum/t/736295/does-generic-veg-s...